Vegan Double Chocolate Pumpkin Cheesecake

🍫 A Creamy Fall Dream

Get ready for a truly indulgent fall dessert! This Double Chocolate Pumpkin Cheesecake layers rich Pascha 55% Cacao Dark Chocolate, velvety vegan cream cheese, and cozy pumpkin spice for the perfect seasonal treat. Finished with a silky chocolate ganache and a swirl of white chocolate, it’s creamy, dreamy, and completely plant-based.

It’s the kind of dessert that looks like it came from a bakery — yet it’s easy to make at home, freezer-friendly, and perfect for holidays, Thanksgiving, or any cozy fall night.

🍁 Why You’ll Love This Cheesecake

Two layers of chocolate – dark and white Pascha Chocolate come together beautifully.
Rich & creamy – silky vegan cheesecake with the perfect pumpkin spice touch.
Allergy-friendly – gluten-free, dairy-free, and totally vegan.
Freezer-friendly – make ahead and store for easy entertaining.

🥣 Ingredients You’ll Need

For the Base:

½ cup gluten-free oats
⅓ cup dates
⅓ cup pumpkin seeds
⅓ cup Pascha 55% Cacao Dark Chocolate Chips

For the Filling:

16 oz vegan cream cheese
1 cup pumpkin purée
¾ cup canned coconut milk
⅓ cup maple syrup
1 ½ tsp pumpkin spice
1 tsp vanilla extract
½ tsp salt
⅓ cup Pascha 55% Cacao Dark Chocolate Chips, melted
⅓ cup Pascha Organic Vegan White Baking Chips , melted

For the Ganache Topping:

½ cup Pascha 55% Cacao Dark Chocolate Chips
½ cup coconut cream

👩🍳 How to Make Double Chocolate Pumpkin Cheesecake

Step 1: Make the Base

Combine oats, dates, pumpkin seeds, and Pascha 55% Cacao Dark Chocolate Chips in a food processor. Pulse until the mixture begins to come together.

Press the crust into a parchment-lined 6-inch round pan. Tip: Use an elastic band to hold the parchment in place while pressing. Set aside.

Step 2: Prepare the Filling

In a food processor, blend vegan cream cheese, pumpkin purée, coconut milk, maple syrup, pumpkin spice, vanilla, and salt until smooth and creamy.

Divide the batter in half — set aside about 1 ½ cups for the white chocolate layer.

Step 3: Create the Chocolate Layers

Add melted Pascha 55% Cacao Dark Chocolate to one half of the filling and whisk to combine. Pour this chocolate layer over the crust and freeze until set.

Mix melted Pascha Vegan White Baking Chips into the remaining batter, pour over the frozen layer, and return to the freezer until firm.

Step 4: Make the Ganache

In a small saucepan, heat coconut cream until just bubbling. Pour over Pascha 55% Cacao Dark Chocolate Chips in a bowl and let sit for one minute. Stir until smooth and glossy.

Step 5: Decorate & Serve

Remove cheesecake from the pan, pour the ganache over the top, and spread or pipe to create a drip effect. Slice, serve, and enjoy this decadent fall dessert! Store leftovers in the freezer.

🍂 Recipe Tips & Variations

Top with whipped coconut cream or extra chocolate drizzle for presentation.
Use Pascha 70% or 85% Cacao Chocolate for a richer taste.
Sweeten to taste with more maple syrup if desired.
For a nutty crunch, sprinkle chopped pumpkin seeds on top before freezing.

✨ Made with Pascha Chocolate

Pascha Chocolate is organic, vegan, and free from dairy, soy, and gluten — perfect for allergy-friendly baking. The 55% Dark Chocolate Chips and Vegan White Baking Chips create a luscious two-tone cheesecake that’s rich, silky, and unforgettable.