Pumpkin Mousse Cashew Cheesecake

  • Author:
  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: 1 7-inch cheesecake 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: vegan thanksgiving


This Pumpkin Mousse Cashew Cheesecake has all the pumpkin pie flavors we all love and the creaminess and richness of a traditional cheesecake. All vegan, dairy and gluten-free!


  • 2 1/3 cups cashews
  • 2 1/2 cups boiling water
  • For the crust:
  • 12 vegan gluten free ginger snap cookies
  • 1 tbsp coconut oil, melted
  • For the filling:
  • 1/3 cup plus 2 tbsp brown sugar
  • 3 tbsp coconut oil, melted
  • 3 tbsp sweetened almond milk
  • 1 tsp natural vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • For the pumpkin mousse:
  • 1 cup canned pumpkin
  • 23 tbsp maple syrup (to taste)
  • 1 tsp natural vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • Pecan halves for garnish (optional)
  • Maple syrup for garnish (optional)


  1. Place the cashews in a heat proof bowl. Add the boiling water, let them soak for 30 minutes and drain them, reserving 3 tablespoons of the soaking water
  2. In the meantime, prepare the crust of the cheesecake. Place the cookies in the food processor and pulse until finely ground. Add melted coconut oil and pulse until well combined. Transfer the mixture to a 7-inch springform pan. Press it down, so it slightly comes up the sides of the pan. Refrigerate until it’s ready to use.
  3. To prepare the filling of the cheesecake, combine drained cashews, brown sugar, melted coconut oil, almond milk, reserved soaking water, vanilla extract, pumpkin pie spice and cinnamon in the food processor or high power blender. Pulse until smooth, scraping the sides occasionally. Transfer to a bowl
  4. To prepare the mousse, take 2/3 of a cup of the cashew mixture and place it in a separate large bowl. Using a spatula, fold in pumpkin, vanilla, pumpkin pie spice and cinnamon, until well incorporated
  5. To assemble the cheesecake, spread the plain cashew mixture over the prepared crust. Top with pumpkin mousse and pecan halves (if using).
  6. Freeze for 2 hours. Remove from the freezer and refrigerate until ready to use. Drizzle with maple syrup before serving


  • Serving Size: 1/8 slice
  • Calories: 379
  • Sugar: 27
  • Sodium: 56
  • Fat: 22.3
  • Saturated Fat: 8.5
  • Unsaturated Fat: 11.5
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 2
  • Protein: 7
  • Cholesterol: 0