Pumpkin Butter Cheesecake Recipe

You know we love to make your plant-based dream comes true! 

This recipe features a light and airy pumpkin butter cheesecake…need we say more? 


Here’s What You’ll Need

Pumpkin Butter

– 4 oz, apple juice
– 1/4 cup, maple syrup
– 1 tbsp, fresh lemon juice
– 2 15 oz cans of pumpkin puree
– 2/3 cup, coconut palm sugar
– 1 tsp, pumpkin pie spice
– 1/4 tsp, cinnamon powder
– 1/8 tsp, himalayan salt

Pumpkin Butter Cheesecake:

– 3/4 cup, pumpkin butter (for the swirl)


– 2 oz, coconut oil
– 2 tbsp, maple syrup
– 1 cup, oats
– 1 cup, almonds
– 1/4 tsp, himalayan salt


– 1/4 cup, maple syrup
– 3 tbsp, lemon juice
– 2 tsp, lemon zest
– 1 cup, coconut cream
– 1 cup, cashews, soaked, rinsed
– 1 1/2 tbsp, arrowroot powder or cornstarch
– 1/4 tsp, cinnamon powder
– 1/4 tsp, himalayan salt


Pumpkin Butter:

  1. Add ingredients to a saucepan and cook over medium heat, stirring continuously.
  2. Once bubbling, reduce to a simmer, continue to stir occasionally. Allow 30 – 40 minutes to cook to thicken the texture and deepen the flavors.
  3. Transfer to a sealable glass vessel and store in the refrigerator for up to 2 weeks or freeze for 1 month.


Pumpkin Butter Cheesecake:

  1. Preheat oven to 350 degrees F.
  2. For crust; add oats, almonds and sea salt to a food processor with S-blade or high speed blender and process until a fine meal forms.
  3. Stream in maple syrup and coconut oil to combine.
  4. Transfer to a silicone flex pie mold or alternatively a parchment lined baking pan. Press down firmly to pack down the crust evenly.
  5. Bake crust for 15 minutes.
  6. While baking, process the filling by blending cashews, coconut cream, starch, lemon juice and zest, maple syrup, cinnamon and salt. Process until a very smooth, creamy consistency is achieved.
  7. Add a few spoonfuls of the pumpkin butter to the crust. Pour the cheesecake filling layer over top.
  8. Add remaining pumpkin butter. Add in spoonfuls and use a toothpick to create a swirl effect.
  9. Bake 20 – 25 minutes.
  10. Let rest 10 minutes outside of the oven.
  11. Add to the refrigerator and allow 6 – 8 hours to chill and set.




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