Pumpkin Cheesecake Brownies | Vegan Thanksgiving Recipes

Vegan Pumpkin Cheesecake Brownies recipe! Perfect for Thanksgiving or to bring to Friendsgiving, and SO easy to make 🙂
↠ Get your Very Vegan Thanksgiving Kit:
Plus you’ll get an EXTRA 25% off your first purchase and a FREE 30 day trial

↠ Subscribe to my channel here ↠

↠ Pumpkin Cheesecake Brownie Recipe

For the cheesecake:
1 cup of raw cashews
3/4 cup canned pumpkin
1/4 cup maple syrup + 1 tbsp
1/4 cup unsweetened soy milk
2 tsp lemon juice
2 tsp corn starch
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp vanilla extract
1/8 tsp salt

Soak cashews overnight if possible. This creates the smoothest cheesecake! If you’re short on time, pour the cashews into a bowl and cover with boiling water. Let sit for one hour.

Drain cashews and add to a blender with pumpkin, maple syrup, and soy milk. Add the spices and lemon juice.

In a small dish, combine cornstarch with 4 tsp of water. Stir to dissolve and add to blender.

Blender until very very smooth and refrigerate.

For the brownies:

Preheat oven to 350 degrees.

Combine one box of vegan brownie mix with 1/2 cup of canned pumpkin, 1/4 cup of melted vegan butter, and a 1/2 cup of water.

Mix very well for 3 minutes and then fold in 1/3 of a cup of chopped pecans.

Add batter to a muffin tin lined with lightly greased muffin liners (to prevent sticking) and bake for 16-18 minutes or until set but still very slightly gooey in the center.

Allow the brownies to cool completely and then add the cheesecake mixture on top and decorate with additional pecans and a sprinkle of cinnamon 🙂

Refrigerate for at least one hour – 3-4 is better! – and enjoy!


1. To get the most accurate measurement, measure 1 cup of dry raw cashews, then soak them (as opposed to measuring 1 cup of already soaked cashews, which are larger because they’ve already absorbed so water. Plus it’s easier to measure them dry 🙂

2. For a thinner brownie “crust” divide the brownie batter between 18 muffin cups and add more of the cheesecake filling on top. Either way is good, it’s just about the brownie to cheesecake ratio 🙂 This will require less baking time as well. Note: if you do thinner brownies with more cheesecake on top, make sure you refrigerate for at least 4-6 hours before serving 🙂

3. Spray your muffin liners with cooking spray! It makes a world of difference 🙂

4. Don’t forget the extra sprinkle of cinnamon or pumpkin pie spice on top! It makes it look pretty and adds another little layer of flavor 🙂 Happy baking!!


Apps, vegan turkey, and sides:

Thanksgiving side dishes:

Makeover Your Thanksgiving Leftovers:

↠ Other Places You Can Find Me
Instagram •
Twitter •
Facebook •
My Shop:

Hey guys, welcome to my channel! If you’re busy, on a budget, and want to eat healthy without compromising the flavor and enjoyment of the food you’re eating, then you’ve come to the right place 🙂 I’m passionate about showing the world how easy, delicious, and DOABLE living a healthy, vegan lifestyle can be, so on my channel you’ll find tons of practical plant-based recipes, What I Eat in a Day videos, Healthy Grocery Hauls, My Morning Routine, Day in the Life vlogs and so much more! I really hope you find my videos helpful and ENJOY!

Most Popular Videos ↠
4 Things No One Tells You About Going Vegan •
Vegan Mac and Cheese •
Trader Joes Grocery Haul •
Vegan Fettuccini Alfredo •
My Vegan Story •
What I Eat to Refresh and Detox •
What I Eat in a Day at Work •

You may also like...