Vegan Pumpkin Chocolate Cheesecake

Vegan Pumpkin Chocolate Cheesecake: Jessi's Kitchen

This Pumpkin Chocolate Cheesecake was originally created for some upcoming Thanksgiving recipes I have planned. I started making it and realized that it really was kind of the perfect looking dessert to post on Halloween.

Sometimes mistakes happen while cooking that end up working out great! This is one of those recipes. I wanted to do a marbled cheesecake with half of the pumpkin batter and the other half vanilla. Well I was having a grand ole time making it and ended up combining everything in the blender and didn’t think twice about the whole marbling situation.

Vegan Pumpkin Chocolate Cheesecake: Jessi's Kitchen

So my mistake ended up turning in to marbling with some melted dark chocolate instead and I LOVED how it turned out. So yeah for that…my mistakes don’t always turn out so well…Hah!

A few things about this recipe before I finish up this post. The cashews need to be soaked so you can do a quick soak or soak them overnight. I will detail that in the notes. The crust does not have any added sweeteners so it is a good contrast to the sweet pumpkin filling.

This really is a great dessert for the fall season and a much healthier version of the classic pumpkin cheesecake.


Vegan Pumpkin Chocolate Cheesecake: Jessi's Kitchen

Pumpkin Chocolate Cheesecake
Serves 8
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Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
Prep Time
30 min
Cook Time
12 min
Total Time
2 hr
  1. 1 ½ cup almond flour ( I used this one )
  2. 1 Tbsp chia seeds
  3. ½ cup shredded coconut
  4. ¼ cup cocoa powder
  5. ¼ cup palm shortening
  6. 1 tsp baking soda
  7. ½ tsp sea salt
  8. 2 tsp vanilla
  1. 2 cups raw cashews, soaked (see notes)
  2. 1 cup pumpkin puree
  3. ½ cup maple syrup
  4. ½ cup coconut oil
  5. 1 cup full-fat canned coconut milk
  6. 3 tsp lemon juice
  7. 2 tsp vanilla
  8. 1 Tbsp pumpkin pie spice (I prefer Primal Palate )
  9. 1 tsp cinnamon
  10. ½ tsp sea salt
  1. 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.
  1. 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.
Jessi's Kitchen
Vegan Pumpkin Chocolate Cheesecake: Jessi's Kitchen


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7 comments on “Vegan Pumpkin Chocolate Cheesecake

  1. Sarah – I used canned full-fat coconut milk. I will change that in the recipe right now. Thanks for pointing that out. 🙂

  2. It is a type of palm oil. It is a great dairy-free alternative. You can use butter as a substitute.

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