Vegan Pumpkin Cheesecake




  • 1 cup Pumpkin Puree
  • 1 cup Canned Coconut Milk
  • 1/4 cup Hemp Seeds
  • 1/2 cup Dates
  • 1/4 cup Chia Seeds
  • 1 Lemon, juiced
  • 1 1/2 tsp Cinnamon

Ganache Topping:

  • 1/2 cup Pascha Chocolate Chips (we used 55%)
  • 1 cup Canned Coconut Milk


  • Combine the crust ingredients in a food processor and pulse until starting to come together. 
  • Pour into a plastic wrap lined small round pan. Press to create a crust and set aside. 
  • In a blender or food processor, combine all the filling ingredients and puree until creamy. Pour into the crust-lined round pan. Place in the fridge and allow to set overnight. 
  • Heat the canned coconut milk in a small pan until just beginning to bubble. Place the PASCHA Chocolate Chips in a heatproof bowl, and pour hot coconut milk over chocolate chips. Allow to sit for 1 minute and then beginning to stir until creamy.
  • Remove the set pumpkin cheesecake from the pan and pour ganache topping over the top, spreading to drip over the edges. Top with PASCHA Chocolate Chips. ENJOY!

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