Vegan Pumpkin Hemp Heart Cheesecake {Nut-Free}

5 from 8 votes

Vegan Pumpkin Hemp Heart Cheesecake {Nut-Free}

Rich, creamy and decadent-tasting pumpkin cheesecake, made with hemp hearts! It is nut-free (no cashews), vegan, and requires no baking! It is also high in protein and loaded with healthy omega-3 and omega-6 fatty acids.

Prep Time15

Total Time15

Course: Desserts

Cuisine: American

Keyword: easy, hemp, hemp cheesecake, hemp hearts, no cashews, no-cook, nut-free, pumpkin, vegan cheesecake, vegan hemp heart cheesecake, vegan pumpkin hemp cheesecake, vegan Thanksgiving dessert

Servings: servings

Author: Camilla

Ingredients

1 and 1/2 cups hemp hearts shelled hemp seeds
2/3 cup unsweetened canned pumpkin puree
2/3 cup coconut sugar see notes for options
1/2 cup full-fat canned coconut milk
3 tablespoons coconut oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
Optional: 1/4 teaspoon ground turmeric for added color
1/2 teaspoon fine sea salt
Coconut Whipped Cream

Instructions

Place the hemp hearts in a medium, heatproof bowl. Add enough boiling water to cover by at least 1/2 inch. Let soak for 2 hours. Drain the hemp hearts through double layers of cheesecloth or a very fine mesh sieve.
In a high-speed blender, place the drained hemp hearts, pumpkin, coconut sugar, coconut milk, coconut oil, lemon juice, vanilla, pumpkin pie spice, (optional) turmeric, and salt. Blend on HIGH speed for 2 to 4 minutes (depending on strength of blender) until completely blended and silky smooth.
Pour batter into a 6- or 7-inch springform pan (7-inch used in photos; see notes for options).
Freeze, loosely covered, until firm.
Transfer cheesecake to refrigerator 2 hours before serving.(to soften). Run a knife, dipped in hot water, around edge of pan to loosen. Remove sides of pan. If desired slide a knife or spatula between cheesecake and pan bottom to loosen. Use a spatula to transfer/slide cheesecake onto a serving plate.
Serve plain or top with coconut whipped cream.

Notes

Storage: Following the initial freeze, cut the cheesecake into slices and freeze in an airtight container for up to 3 months.

Springform pan alternatives: The cheesecake batter can be poured into 8 large ramekins (or 10-12 small ramekins) or a 9-inch pie pan. The batter can also be poured into 9-inch baking pan (line the pan with parchment); use the parchment to remove the frozen cheesecake and cut into big, small or tiny squares.

Sugar Options: Feel free to sub n equal amount of the sugar option of your choice (e.g., light brown sugar, cane sugar) for the coconut sugar.

Nutrition