Raw Vegan Pumpkin Cheesecake

Sweet Autumn 🍂🍁 with my vegan No-Bake Pumpkin Cheesecake. 🎃🥧 Free from refined sugar, low carb and gluten free. A healthy vitamin bomb! It’s easy to prepare and doesn’t have to be baked! The great thing about pumpkin is that it can be used for both salty and sweet dishes. I always make my own pumpkin puree and can then divide the quantity up for myself, either for soups or desserts. It can be kept in the fridge for 3 days and in the freezer for 6 months. So you can prepare pumpkin puree well for stock. For my pumpkin puree I am using the hokkaido or butternut and cook them with a little oil and salt in the oven, because the puree becomes so much more aromatic than if you prepare it in water. Here comes my recipe for the no-bake vegan pumpkin cheesecake.

Raw Vegan Pumpkin Cheesecake

Dish Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Leave to chill 2 hours
Author Gloria Corazon Sommer


Tart Crust

  • 120 gr. Almonds
  • 50 gr. Pecan Nuts
  • 12 pcs. Dates
  • 1 Pinch Salt
  • 1 Tsp. Ground Cinnamon
  • 70 gr. Melted Coconut Oil
  • 50 gr. Wholemeal oat flakes
  • 2 Tbsp. Wholemeal Quinoa Pops
  • 1-2 Tbsp. Water Just if the dough is too dry

Tart Filling

  • 200-250 gr. Pumpkin Puree
  • 200 ml Coconut Milk Light
  • 1 Pinch Salt
  • 1 Tsp. Agar-Agar
  • 1 Tsp. Tapioca or Corn Starch
  • 1 Pinch Ground Nutmeg
  • 1 Small Pack Vanilla Sugar
  • 5 Tbsp. Coconut Blossom Sugar

Tart Toppings

  • Some Oranges slices
  • Chopped pistachios
  • Wholemeal Quinoa Pops


Tart Crust

  1. For the tart crust put the nuts, dates, wholemeal oatmeal flour, coconut oil, cinnamon, salt into a food processor and mix everything together until a moist dough is formed. If it is still too dry, you can add 1-2 tablespoons of water.

  2. Finally add the quinoa pops and mix again briefly.

  3. Put the bottom into a tart mould and press it down nicely.

  4. Let it rest in the fridge while making the pumpkin filling.

Tart Filling

  1. For the filling slowly heat in a pan the pumpkin puree together with the coconut milk.

  2. Add agar agar, tapioka starch, salt, coconut blossom sugar, vanilla sugar, ground nutmeg and simmer on low heat until you have a thick consistency.

  3. Now place the filling on the bottom and cool in the fridge for about 1-2 hour until the no-bake cake is firm. 

Tart Toppings

  1. You can take whatever you want regarding the decoration. I took orange slices, chopped pistachios and wholemeal quinoa pops.

I hope you enjoyed the recipe & I look forward to your comments on my raw vegan pumpkin cheesecake and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!


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