Wholesome Vegan Pumpkin Cheesecake (Paleo + No Bake!)

raw pumpkin cheesecake

If you’re in the mood for pumpkin everything lately, you’re definitely not alone. For pumpkin lovers, this is our season to enjoy all of our favorite treats, and lucky for us there are plenty of ways to indulge in a healthy way! This vegan pumpkin cheesecake recipe is unique as it’s made with entirely wholesome, whole food, plant­based ingredients (nothing from a can!), and it doesn’t actually contain any pumpkin (stay with us!).

Kabocha is a delicious, beta­carotene and antioxidant PACKED squash variety that does an impeccable job as a pumpkin stand­in, and it’s actually much sweeter and richer in flavor, both of which are note­worthy, especially if you’re wanting to keep the recipe entirely raw. But kabocha isn’t the only trick this recipe has up its sleeve! Dastony whole coconut butter and soaked raw cashews are used to give the filling that ultra dense and creamy pumpkin pie cheesecake consistency without the use of any dairy products.

This pie can be made with uncooked or steamed kabocha squash ­ but please note ­ if using raw squash, you will need a high speed blender to get a very creamy filling consistency. If you’re working with a regular blender, simply steam it before hand.

If you want even more meal ideas for the holidays, check out our full Thanksgiving menu with recipes. They are all plant based!

Grab your plant based menu here!

Vegan Pumpkin Cheesecake:


Pumpkin Pie Filling 

  • 1 cup soaked cashews
  • 2 cups raw (or steamed) Kabocha, cubed with peel sliced off
  • 1/2 cup Dastony coconut butter 
  • 1 tbs lemon juice
  • 1/3 cup maple syrup
  • 1 inch fresh ginger, peeled
  • 1 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Pecan Cookie Crust

  • 1.5 cups raw pecan
  • 7 large medjool dates
  • 1/8 tsp salt
  • 1 tbs Rawmio almond silk 
  • 1/2 cup coconut flakes
  • 1/2 tsp vanilla extract

no bake pumpkin cheesecake



1. Place soaked cashews in your blender first along with lemon juice and maple syrup (your liquids). Blend until completely smooth.

2. Add in steamed or raw squash, and all remaining ingredients EXCEPT coconut butter. Blend again.

3. Pour in melted coconut butter slowly with blender on low until completely incorporated.

4. Set filling aside


1. Process all ingredients in a food processor until it forms a sticky mass

2. Press this into a pie pan


1. Pour filling over pie crust and refrigerate for at least 8 hours to set. The longer it sits in the fridge the better it holds its shape when sliced.

2. Drizzle with additional Rawmio almond silk spread and a sprinkle of Rawmio chocolate covered cacao nibs. Best eaten within 2 days.

NOTE: If using raw squash, make sure to chop it up in small pieces after measuring for easier blending.

Visit RawGuru.com for Ingredients! 

(photo sources: Anna Speaks)

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