Vegan Pumpkin Cheesecake Squares (No Bake) with Salted Maple Topping

Sometimes you just need to make yourself some vegan pumpkin cheesecake…and top it with a salted maple topping and perfectly sweetened, sticky pecan clusters.

I’ve got you covered.


This might be the most delicious dessert I’ve ever made. And it’s a no-bake recipe which means I love it 100x more. AND PUMPKIN! Basically the best dessert ever. I was reminded earlier this week that next week is November. WHAT?! We had a busy October with travel and crazy schedules so the end of October has totally snuck up on me. I went on a walk with one of my friends the other night and she showed me something about how there are only 9 Mondays until Christmas or something crazy like that. Wait, wasn’t it just summer?! I will say, I AM super excited about Halloween this year mostly because I can’t wait to see Rhys and Norm (our dog) in their costumes. Last year at Halloween Rhys wasn’t even 2 months old yet and slept the whole time we were hanging with friends on Halloween night. Party pooper…probably literally ha! I can’t wait to see him toddle around for a bit in his costume this year. I’m sure I’ll be posting on Instagram stories if you want to follow along!

We went to Switzerland and Lake Como, Italy in mid October and when we left for the trip it was in the mid 80’s and hot! When we got back a week later, it was in the 30s. Brr!! We have been lucky with a few beautiful, crisp fall days and it got me thinking about the holiday season quickly approaching. I don’t have a good go-to dessert recipe for fall/winter holidays so I started thinking about what sounded really good to me. Cheesecake. Cheesecake always sounds good to me.

Except without the cheese ;)


Have you ever made vegan cheesecake? It’s really, really good. Cashews provide a luxurious, creamy base and I added some coconut cream to take it to the next level. The pumpkin makes it feel super light and velvety, and the maple syrup sweetens it perfectly without making it too sweet. And what better way to top a pumpkin cheesecake than with something sweet, salty, and nutty. It’s basically a dream! You could certainly leave out the topping sauce or sticky pecan clusters…but honestly why would you?! I love a good topping and this topping is GOOD. As I was making (and tasting) it, I kept thinking about all of the different things I could top with it. Ice cream, pumpkin bread, muffins, basically anything.

My mouth is watering just thinking about it.


The other thing I appreciate about this recipe is that it doesn’t really take that long to make. You just quickly whip up the crust, throw the cheesecake ingredients in the blender and stick it in the freezer…viola! I made the toppings while the cheesecake was setting in the freezer, which gave everything plenty of time to cool. The sauce thickens a bit as it sits and the pecan clusters become magically sticky and perfect once they are completely cooled.

I think I have found myself a new go-to dessert! I hope you have, too :)


Vegan Pumpkin Cheesecake Squares with Salted Maple Topping

| Makes 8 squares |


For the crust:

  • 1/2 cup chopped pecans

  • 1/3 cup pitted Medjool dates

  • 1 Tbsp melted coconut oil

  • Small pinch of salt

For the filling:

  • 1 cup raw cashews

  • 1/3 cup room temperature coconut cream (from the top of the can)

  • 2 Tbsp melted coconut oil

  • 2/3 cup canned pumpkin puree

  • 1/3 cup pure maple syrup

  • 1 tsp pure vanilla extract

  • 2 tsp pumpkin pie spice

For the salted maple topping:

  • 3/4 cup chopped pecans

  • 2 Tbsp melted coconut oil

  • 1/4 cup pure maple syrup

  • 3 Tbsp water

  • 1 tsp pure vanilla extract

  • 1/2 tsp salt (plus more to taste)

For the sticky pecans:

  • 1/4 cup chopped pecans

  • 1/4 cup pure maple syrup

  • Pinch of salt


  1. Line a 9x5" loaf pan with parchment paper. Be sure to leave enough overhang on the long edge to form handles to help you lift it out.

  1. Pour hot water over the cashews in a bowl and let the cashews soak for at least 30 minutes. Drain well.

  2. To make the crust, place the pecans, dates, coconut oil, and salt in a food processor and pulse until chopped small and evenly but still a bit chunky. Press the mixture into the bottom of the loaf pan and set aside.

  3. In a high speed blender (Vitamix or equivalent) add the drained cashews, coconut cream, coconut oil, maple syrup, canned pumpkin, vanilla extract, and pumpkin pie spice. Puree as long as necessary to make a smooth, creamy mixture. Keep blending until it is completely smooth!

  4. Pour the mixture on top of the crust, spread it evenly, and freeze for at least 2 hours. It should be firm to the touch.

  5. To make the salted maple topping, combine all ingredients into a high speed blender and blend until smooth. It will thicken as it sets.

  6. To make the pecan clusters, toast the pecans in a small saucepan over medium-high heat for a minute or two. Add the salt and maple syrup and bring to a boil. Boil for about 1 minute before turning off the heat. Let it cool completely before serving on the cheesecake squares. It will get nice and sticky!

  7. Store leftovers in the fridge (if they last!) and enjoy!