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  • Author: Kelly
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8-12 1x


Pumpkin Cheesecake – Perfect vegan and gluten-free fall holiday recipe



For the crust:

  • 1 1/2 cup pecans
  • 1/2 cup almond flour
  • 2 tsp cinnamon
  • 1 tbsp oil
  • 1 cup soft pitted dates
  • Dash of sea salt

For the filling:

  • 16 ounces Kite Hill vegan cream cheese
  • 2 (15-ounce) cans organic pumpkin puree
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 1/2 cup (or more) coconut sugar

For the topping:

  • 2 cans organic coconut cream


  1. Add the pecans, almond flour and cinnamon to a food processor and pulse the mixture a few times until the pecans are broken down.
  2. Add the oil, dates and sea salt, and process the ingredients until a sticky dough forms.
  3. Grease the bottom of a nine-inch springform pan, and then press the dough into the bottom of the pan until it’s even.
  4. Rinse the blender and add all of the filling ingredients. Blend the ingredients on low until they’re well-combined.
  5. Pour the filling into the pan, cover and set it in the freezer for at least three hours.
  6. Allow the cheesecake to thaw slightly before serving.
  7. Whisk the fat of the coconut milk and reserve the liquid for another use.
  8. Top the cheesecake with coconut cream. Store leftovers in the freezer.

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