Pumpkin Swirl Cheesecake

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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
Average: 5 (2 votes)
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
12 persons


Almond Fruit Crust
Cashew Cheesecake Filling
Pumpkin Filling


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

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