Rich, creamy, vegan pumpkin hemp heart cheesecake! This no-bake treat is nut-free (no cashews), high in protein, and loaded with nourishing omega-3 and omega-6 fatty acids.

a slice of vegan hemp heart pumpkin cheesecake, topped with coconut whipped cream and sugared cranberries, on a white plate

This beautiful dessert merges three of my go-to foods into one: cheesecake, pumpkin, and (a surprise contender) hemp hearts!

IntroducingVeganPumpkin Hemp Heart Cheesecake.

Nourishing Highlights of Hemp Cheesecake

This luscious cheesecake is a guaranteed winner at holiday gatherings, with eaters of all kinds, and boasts the following attributes:

Vegan
Nut-Free
Grain-free
Gluten-free
No-Bake and No-Cook
High Protein (10.5 grams per serving)
Loaded with Nourishing Fats (Omega-3 and OMega-6 Fatty Acids)
An Excellent Source of Vitamins & Minerals such as Vitamin A, Iron, Zinc & Magnesium

ThinkThanksgiving dessert at a deluxe spa. a slice of vegan hemp heart pumpkin cheesecake on a white plate with a gold fork taking out a bite-size portion

Ingredients for Pumpkin Hemp Heart Cheesecake

With the exception of hemp hearts (which I will get to in a moment), the ingredients for this cheesecake are familiar: canned coconut milk, coconut oil, coconut sugar (or the granulated sweetener of your choice), canned pumpkin puree, vanilla, pumpkin pie spice, and both lemon juice and salt to get the faint tang and saltiness that typically comes from cream cheese.

ingredient for vegan pumpkin hemp heart cheesecake laid out on a metal tray

What are Hemp Hearts?

close-up of hemp hearts on a sage green plate

Hemp hearts are the real stars in this recipe.

Hemp hearts are the soft inner part of hemp seeds after the outer shell has been removed (they are also called hulled hemp seeds). The hearts are tiny and predominantly cream-colored, but some are green and/or have black flecks.

The seeds come from the Cannabis sativa L. plant, a variety of cannabis plant that has nonmedicinal levels (less than 0.3%) of the psychoactive compound THC.

Use Hemp Hearts in Place of Cashews

If you have heard of, made, or simply tried any creamy confection or savory sauce made with soaked cashews, I am happy to relate that hemp hearts can do the job equally well!

Using hemp hearts is especially important for several friends who are deathly allergic to peanuts and cashews. But anyone can fall in love with the unique nutrition offerings of hemp hearts: especially high in omega-3 and omega-6 fats, high protein (11 grams per 3 tablespoon) and a wealth of micronutrients. Hemp is a highly sustainable crop, too, and hemp hearts tend to be less expensive than raw cashews. Especially win!

How to Make Pumpkin Hemp Heart Cheesecake

So, onward to cheesecake! Start by covering the hemp hearts in boiling water, enough to cover by about an inch. Let the hearts soak for 2 hours until they are very plump. You can also soak the seeds in cold water for 24 hours.

Because the hemp hearts are tiny, you will need to drain them through double layers of cheesecloth or a very fine mesh sieve. If using the latter, do not squeeze the liquid out of the hearts; just use the cheesecloth to drain off the excess liquid.

After draining, the 1-1/2 cups of seeds should measure a heaping 2 cups-full.

soaked and drained hemp hearts in a glass measuring cup

That’s it for the hard part. Now it’s nothing more than blend, pour and freeze.

Does this Cheesecake Have a Crust?

At this point you may be wondering, “what about the crust?” To which I can reply,there isn’t one.It’s partly preference, but mostly a matter of simplicity. You are welcome to add your go-to crust, though!

The no-bake, grain-free crust for myVegan Cashew Cheesecakeis a great option (to keep it nut-free, sub seeds–hemp hearts, sunflower seeds or pepitas–for the almonds in the recipe).

Blend the Filling

Place the drained hemp hearts and all of the remaining ingredients into a blender, and process for several minutes until very smooth and creamy. Stop and adjust the flavoring as much as you like (sweetness, lemon juice, salt, spices, vanilla). I added a pinch of turmeric to bolster the orange color, but it is completely optional.

blender full of pumpkin hemp heart cheesecake filling

Pour into a 6-inch or 7-inch springform pan (I used a 7-inch) or any of the other options I mention in the instructions. Smooth the top, and into the freezer it goes for several hours until firm.

One to two hours before serving time, transfer the pan to the refrigerator to thaw slightly. Then remove the pan and transfer to a serving plate.

Serve the cake plain, or consider gussying it up with some sunflower seed whipped cream, cashew whipped cream, or whipped coconut cream!

Yes, it is as luscious as it looks :). Happy Thanksgiving, everyone!

More Delectable Vegan Cakes to Try:

Vanilla Almond Flour Cake {oil-free}
Chickpea Flour Chocolate Layer Cake
Straightforward Cashew Cheesecake
Vegan Coconut Flour Cupcakes
Gluten-Free & Vegan Vanilla Bundt Cake
Vegan Red Velvet Cake
Chickpea Flour Gingerbread Bundt Cake
Vegan & Grain-Free Vanilla Layer Cake

Vegan Pumpkin Hemp Heart Cheesecake {Nut-Free}

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings

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
Sunflower Seed Whipped Cream or Cashew Whipped Cream

Method

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 sunflower seed whipped cream or cashew 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 .