Marbled Pumpkin Cheesecake


Marbled Pumpkin Cheesecake

Delicious and healthy cheesecake? You will never go wrong with this Marbled Pumpkin Cheesecake – an ultimate and the perfect dessert for your Thanksgiving dinner party. I  promise you, it is well worth all your effort and surely your whole family will love it!
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 15 minutes
Inactive time 6 hours
Total Time 6 hours 30 minutes
Servings 8



  • 1 cup (165g) Medjool dates, pitted
  • 1½ cup (190g) pecan pieces
  • ½ cup (50g) almond flour
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • vegan cooking spray (soy-free if necessary)


  • 1½ cup (225g) raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)
  • 6 tbsp (85g) chilled, hardened canned coconut cream (see Notes)
  • ½ cup (120ml) maple syrup
  • 3 tbsp lemon juice
  • 1⅓ cup (320g) pureed pumpkin (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt


To make the crust:

  • Place the dates in a food processor and process until they’re in small pieces. Add the pecans and process until crumbly. Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.
  • Line the bottom of a 9-inch(23cm) springform pan with parchment paper and lightly spray the inside of the pan with cooking spray. Transfer the crust mixture to the pan and spread it evenly along the bottom and about 1 inch (2.5 cm) up the sides. Place the pan in the freezer.

To make the filling:

  • In a blender, combine the cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth, then transfer ¼ cup(60ml) of the mixture to a small bowl and set aside. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth. Pour on top of the crust and spread it evenly.
  • Drizzle the reserved cashew cream over the top. Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleized pattern. Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the refrigerator until ready to serve. Remove the sides of the springform pan, slice, and serve. Leftovers will keep in the fridge for 3 to 4 days.


Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water. Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream. Discard the water(or save it for later use). If you can find a 5.4-ounce (150g) can coconut cream, it will provide you with all the cream you need for this recipe.
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