Vegan Healthy Pumpkin Cheesecake

If I didn’t tell you the pumpkin cheesecake was vegan, you’d never believe me.  It’s creamy, sweet and tastes like fall itself with all the pumpkin and the cinnamon. The only reason why the cake is not considered raw is because pumpkin puree is a cooked ingredient. Here’s how to make your own pumpkin puree.

We had this cake at a family birthday party for my twins. The next day, was their “real” birthday party with tons of friends and other cake and tons of cupcakes. My goal with this particular cake was “fast, delicious, fall-like” and that goal was fully accomplished.

Vegan Pumpkin Cheesecake Recipe

Vegan Healthy Pumpkin Cheesecake

By Dr. Anastasia Published: October 16, 2013

  • Yield: 1 cake (6-8 Servings)
  • Prep: 10 mins

If I didn't tell you the pumpkin cheesecake was vegan, you'd never believe me.  It's creamy, sweet and tastes like fall itself with …



  1. Blend all ingredients, except for almond slices, until smooth.
  2. Put 1 cup of almond slices on the bottom of a 9 inch cheesecake pan.
  3. Pour the pumpkin mixture over the almonds.
  4. Put the cake in the freezer for 2 hours to set.
  5. 45 minutes prior to serving, take the cake out of the freezer and let it defrost.
  6. Decorate with remaining almonds and ground cinnamon or raw cocoa powder.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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3 Responses to Vegan Pumpkin Cheesecake

  1. Pingback: Raw Chocolate Raspberry Cheesecake | Healthy Mama Info

  2. Janet Paula says:

    In the above recipe you do not mention walnuts. Alas, in the directions it says to pour the pumpkin mixture over the walnuts. Should it be – pour the pumpkin ingredients over the almonds.

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