Pumpkin Swirl Cheesecake Recipe

Published on April 3rd 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Whole Pumpkin Swirl Cheesecake on top of wooden board

Everyone loves cheesecake. Just because you're a vegan does not mean you should deprive yourself of a delicious slice of Pumpkin Swirl Cheesecake. Even cheesecake can be turned into a vegan recipe. Swap the cream cheese for cashews and make this delightful pumpkin swirl cheesecake. 

Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Serves
12 persons

Ingredients

Almond Fruit Crust
  • 1 1/2 cup Pitted Dates

  • 1/2 cup Dried Peaches

  • 1/2 cup Dried Apricots

  • 1 cup Almond Flour

  • 2 tablespoons Cocoa Powder

  • 1 teaspoon Cinnamon

  • 1/4 teaspoon Nutmeg

  • 1/4 teaspoon Sea Salt

Cashew Cheesecake Filling
  • 1 1/2 cups Cashews

  • 2 cups Boiling Water

  • 1 cup Coconut Cream

  • 1/4 cup Maple Syrup

  • 1/4 cup Brown Sugar

  • 1/3 cup Coconut Oil, melted

  • Juice of 2 Lemons

  • 1 teaspoon Vanilla Extract

  • 1 teaspoon Lemon Extract

Pumpkin Filling
  • 1 (15 oz) can Pumpkin Purée

  • 2 tablespoons Coconut Cream

  • 1/4 teaspoon Cinnamon

  • 1/8 teaspoon Nutmeg 

  • 1/8 teaspoon Ginger 

  • 1/8 teaspoon Ground Cloves

  • 1 tablespoon Brown Sugar

  • 2 tablespoons Chocolate Spread

Instructions

Almond Fruit Crust

Place the dates, apricots, peaches, almond flour, cocoa powder, cinnamon, nutmeg into a food processor and pulse until combined. 

 

Place the crust into a spring form pan lined with parchment paper. Chill the crust in the fridge while you make the cheesecake filling. 

Cashew Cheeescake Filling

Place the water into a medium pot and let it boil. Place cashew into a medium bowl. Add boiling water and soak them for 1 hour. Drain cashews. 

Place the cashews into a high-speed blender along with the coconut cream, maple syrup, brown sugar, coconut oil, lemon juice, vanilla extract, and lemon extract. Blend until combined. 

Pour the cheesecake filling into the crust. 

Pumpkin Filling

In a clean blender, blend the pumpkin purée, coconut cream, cinnamon, nutmeg, ginger, cloves, and brown sugar until smooth. 

Add tablespoonfuls of the pumpkin filling on top of the cheesecake, leaving 1-inch space between each dollop. 

Add one teaspoon of the chocolate spread between each pumpkin dollop.

To Assemble

Make circles and swirls in the cheesecake with a butter knife. 

Loosely cover the pumpkin swirl cheesecake with plastic wrap. Freeze for 2 hours. 

When ready to serve, let pumpkin swirl cheesecake sit for 20 minutes at room temperature before slicing. 

Garnish with chocolate frosting if desired

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
pumpkin swirl cheesecake, recipe, bars, muffins, mini, easy, best, chocolate, no-bake

Add new comment

The content of this field is kept private and will not be shown publicly.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon