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Pumpkin Chocolate Cheesecake

  • Author: Jessi Heggan
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 2 hours (includes chilling time)
  • Yield: 1 1x
  • Category: Dessert
  • Diet: Gluten Free


Vegan Pumpkin Chocolate Cheesecake made with soaked cashews, pumpkin and sweet maple. All topped with a rich dark chocolate. 




  • 1 ½ cup almond flour
  • 1 Tbsp chia seeds
  • ½ cup shredded coconut
  • ¼ cup cocoa powder
  • ¼ cup palm shortening
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 tsp vanilla


  • 2 cups raw cashews, soaked (see notes)
  • 1 cup pumpkin puree
  • ½ cup maple syrup
  • ½ cup coconut oil
  • 1 cup full-fat canned coconut milk
  • 3 tsp lemon juice
  • 2 tsp vanilla
  • 1 Tbsp pumpkin pie spice (I prefer Primal Palate )
  • 1 tsp cinnamon
  • ½ tsp sea salt


  • 3 oz dark chocolate, melted


  1. Preheat oven to 350 and grease a 9-inch spring form pan and place on a baking sheet.
  2. Combine all of the crust ingredients in a food processor and pulse until everything is thoroughly combined.
  3. Press the dough in to the pan and up the sides some and then bake for 12 minutes.
  4. Add all of the cheesecake filling ingredients to a blender and blend until smooth.
  5. Pour the batter on top of the crust and smooth with a spatula.
  6. Add a small dollop of melted chocolate to the cheesecake and use a knife or tooth pick to drag the chocolate out in to the batter and marble it.
  7. Repeat until the chocolate is gone or it reaches your desired amount of chocolate
  8. Place it in the freezer to set for about 1-2 hours or in the refrigerator for about 6-8 hours or overnight.
  9. Storage – cover tightly and store in the refrigerator.


  • Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and then take off the heat and place a lid on the saucepan and let cashews soak for a minimum of one hour. Drain them in to a colander and then rinse.


  • Serving Size: 8

Keywords: vegan pumpkin cheesecake, vegan pumpkin cheesecake with chocolate, cashew pumpkin cheesecake