Baked Pumpkin Cheesecake (Free From: dairy, gluten & grains, added oils, refined sugar)

Baked Pumpkin Cheesecake (Dairy-Free)

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6" cake
  • Category: Pie
  • Method: Baked
  • Cuisine: Dessert


Cozy, comforting baked vegan pumpkin cheesecake makes the perfect autumn treat! Serve it topped with coconut cream…so delicious! Gluten-free and refined sugar-free.



  • 1 ½ cups raw cashews
  • 8 soft medjool dates, pitted
  • 2 tbsp cashew butter


  • 1 cup pumpkin puree
  • ½ cup unsweetened non-dairy yogurt
  • ½ cup cashew butter
  • ½ cup coconut nectar (or maple, agave, etc.)
  • 2 tbsp whole psyllium husk
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • ¼ tsp salt

Optional topping:

  • coconut whip cream


  1. Pre-heat oven to 350F. Oil a 6″ springform pan and set aside.
  2. Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into the oiled pan press down to shape into a crust with your hands along the base and sides of the pan (Tip: make sure you “seal” the gap in the base when shaping the crust — i.e. don’t leave cracks in the crust, so that the filling doesn’t leak out anywhere while baking). Set aside.
  3. Blend all filling ingredients into a smooth mixture in a power blender. Pour into the prepared crust and smooth out the top.
  4. Bake in a preheated oven for 1 hour and 10 mins until the top is nice and golden. Remove and cool on a wire rack completely (a few hours or overnight is best)(note the top will sink a touch as it cools, which is normal). Remove from pan, slice and enjoy with a bit of coconut whip on the side. Store leftovers in the fridge. Enjoy!