Pumpkin Spice Latte Vegan Cheesecake

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Pumpkin Spice Latte VEGAN cheesecake.... yup. Pumpkin. Espresso. Cheesecake. Game over. This is incredible easy to make and I assure you, you won't be disappointed.

Pumpkin Spice Latte Vegan Cheesecake


1 cup pecans
1/2 cup cashews
1/2 cup coconut flakes
1 tbsp flax seeds
8 medjool dates, soaked for 10 minutes

Pumpkin Filling
1/2 cup cashews, soaked for 20 minutes in boiling water
10 medjool dates, soaked for 10 minutes
1 cup coconut oil
1 cup coconut milk (cool canned coconut milk so the milk and oil separate. Measure the thickened milk, may need two cans to make 1 cup)
1/2 cup maple syrup
3/4 cup pure pumpkin puree
2 tsp instant espresso powder
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp ginger
1/4 heaping tsp all spice
1/4 heaping tsp cloves
pinch of salt

Cinnamon Caramel Pecan Topping
1/2 cup pecans
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp coconut sugar
pinch of cinnamon


Make the crust

  1. Add the pecans and cashews in a food processor and process for 30-40 seconds.
  2. Remove pits from soaked dates and add them to the food processor along with the rest of the crust ingredients. Blitz again until everything binds together.
  3. In a 8-9 inch springform pan, firmly press the crust mixture into the bottom of the pan. Using the bottom of a glass works well.
  4. Place in the fridge while you prepare the filling.

Prepare the filling

  1. Add all the ingredients into a high-speed blender, ensuring pits are removed from soaked dates.
  2. Blend for 2-3 minutes or until thoroughly combined. Filling should be smooth and creamy. Note: I had to use a damper to help the blending process. If you do not have a high-speed blender, add ingredients 2-3 items at a time and blend until smooth.
  3. Pour filling into springform pan and chill for 4 hours, or 2 in the freezer.

Add the toppings

  1. In a skillet over medium-low heat, add oil, sugar and syrup and heat until everything melts and combines. Add in the pecans and cinnamon and stir to combine. Remove from heat.
  2. Drizzle over chilled cheesecake and serve.
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