Indulge In A Heavenly Treat: Vegan Pumpkin Cheesecake Recipe

As the autumn breeze kicks in and leaves fall to the ground, it is officially the season of pumpkin. Get ready to indulge in all things pumpkin, starting with this decadent vegan pumpkin cheesecake. This recipe is perfect for vegans, dairy-free enthusiasts, or anyone looking to enjoy a tasty treat. With hints of nutmeg, allspice, and cinnamon perfectly blended with pumpkin puree and vegan cream cheese, this beautifully crafted dessert will have your taste buds dancing with flavor.

While traditional pumpkin cheesecakes contain animal products like regular cream cheese and butter, this recipe ditches those altogether in replacement for vegan-friendly substitutes like tofu and refined coconut oil. Not only does this mean that you’re doing your part in reducing harm to our planet, but also that you don’t have to compromise on taste. This heavenly dessert deserves a permanent spot at your thanksgiving or holiday dinner table- or any other occasion where indulging in sweet treats is absolutely necessary. Get ready to explore how making the switch to vegan doesn’t mean cutting out the flavors and treats you love.

Why You’ll Love This Recipe

Pumpkin Cheesecake - Vegan
Pumpkin Cheesecake – Vegan

Imagine indulging in a creamy, decadent cheesecake with the comforting flavors of pumpkin spice. You don’t have to miss out on this tempting dessert just because you’re a vegan! This pumpkin cheesecake recipe is 100% plant-based and cruelty-free.

This is not just any ordinary cheesecake, but one that is infused with the rich taste of pumpkin puree and warming spices like cinnamon, nutmeg, and allspice. The blend of tangy cream cheese and luscious pumpkin pie filling will leave your taste buds singing with joy. And what’s more? You won’t believe it’s entirely dairy-free!

This recipe will make you fall in love with vegan cheesecakes. It sets itself apart from other desserts with its smooth silky texture that melts in your mouth as soon as it touches your tongue. Every bite takes you on a journey through the autumn season, letting you enjoy the flavors of fall in each slice.

If you’re searching for a crowd-pleasing dessert that is not only delicious but also healthy, look no further than this pumpkin cheesecake recipe. With a cashew-based crust that is gluten-free and refined sugar-free, you can indulge in this dessert guilt-free knowing it’s healthier than most traditional baked goods.

Trust me when I tell you, this vegan pumpkin cheesecake is the perfect addition to any gathering, holiday celebration or even as a special treat just for yourself. So why not give it a try? Your taste buds will thank you!

Ingredient List

 Dig into this dreamy vegan pumpkin cheesecake!
Dig into this dreamy vegan pumpkin cheesecake!

The Vegan Pumpkin Cheesecake recipe requires a well-curated list of ingredients that will guarantee its complete success. Here is what you will need:


  • 2 cups graham cracker crumbs
  • 1/2 cup melted vegan butter
  • 1/4 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice


  • 4 cups raw cashews, soaked in water for at least 8 hours
  • 15 oz cans pumpkin puree
  • 3/4 cup canned coconut milk (full fat)
  • 1 8-ounce containers vegan cream cheese, softened (Tofutti brand works best)
  • 1/2 cup vegan pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 tbsp pumpkin pie spice


  • Vegan Whipped Cream (optional)

The Recipe How-To

 Fall in love with this indulgent dessert.
Fall in love with this indulgent dessert.

Now that we have everything ready, it’s time to make the Vegan Pumpkin Cheesecake. Follow these steps for a delicious and creamy dessert.

Making the crust

Step 1: Preheat your oven to 350°Fahrenheit (180° Celsius).

Step 2: Combine 2 cups of graham cracker crumbs with ½ cup of melted vegan butter and 1/4 cup of light brown sugar in a bowl. Stir until well combined.

Step 3: Place the crust mixture into a 9-inch (23 cm) springform pan. With your fingers, press the mixture onto the bottom of the pan and about one-third of the way up the sides.

Step 4: Bake for 10 minutes or until slightly golden. Remove from oven and let cool while preparing the filling.

Making the filling

Step 5: In a food processor, combine 2 cups of soaked raw cashews, 15-ounce canned pumpkin puree, 4 oz containers of vegan cream cheese at room temperature, 1/2 cup vegan cream, 1/2 cup of canned coconut milk, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp ground allspice, and 1 cup sugar. Process until completely smooth and creamy.

Tip: If you don’t have a food processor, you can blend these ingredients in a high-speed blender.

Step 6: Pour the mixture into the crust and smooth out with a spatula.


Step 7: Bake for around an hour or until set. You can test its readiness by shaking it gently; if it jiggles in the center like it is not fully set, it needs more baking time.

Note: Covering with foil during baking helps prevent cracks from forming on top.

Step 8: Once done, let it cool in the oven for an hour or so before transferring it to the fridge.

Chill & Serve

Step 9: Chill overnight to allow it to set fully.

Tip: If you want to make perfect slices, run your knife under hot water for a few minutes then wipe carefully with a towel between slices.

Now that your masterpiece is cooled and ready to go, serve it up as desired – along with suggestions mentioned in earlier sections – for a truly autumnal treat or when craving cheesecake without dairy guilt!

Substitutions and Variations

 The perfect treat for pumpkin spice season.
The perfect treat for pumpkin spice season.

There are plenty of options to give this vegan pumpkin cheesecake recipe some twists and personalized touches. Let me show you a few substitutions and variations that will take it to the next level.

– For a gluten-free version, replace the graham cracker crumbs with almond flour or gluten-free oats. Choose vegan margarine or coconut oil instead of the butter for the crust.

– If you want to make a no-bake pumpkin cheesecake, use vegan cream cheese and silken tofu for the filling. Give it a refrigerator time of 3-4 hours to set correctly.

– You can also turn this recipe into pumpkin cheesecake bars by cutting them into individual portions and adding toppings like chopped nuts, caramel sauce, or vegan whipped cream.

– Instead of using canned pumpkin puree, you can make it from scratch by roasting fresh pumpkin and blending it until smooth.

– Swap cashews for macadamia nuts or almonds for an alternative base for your cheesecake filling.

– Some people prefer their cheesecake with a more subtle taste. In this case, you can reduce the amount of pumpkin spice or omit it altogether.

– If you’re looking for a paleo-friendly version of this recipe, use maple syrup instead of sugar and coconut milk instead of vegan cream cheese for the filling.

– You can add some seasonal fruits like apple or pear on top to make your cheesecake even more festive.

I hope these substitutions and variations will inspire you to create your version of this delicious vegan pumpkin cheesecake recipe!

Serving and Pairing

 Creamy and luscious, this vegan cheesecake will satisfy your sweet tooth.
Creamy and luscious, this vegan cheesecake will satisfy your sweet tooth.

Once you’ve mastered this delicious vegan pumpkin cheesecake recipe, you’ll want to savor every bite to the fullest. Here are some ideas for serving and pairing your homemade masterpiece:

– Top the cheesecake with a dollop of vegan whipped cream or coconut cream and sprinkle it with ground cinnamon, ground nutmeg or ground allspice for a festive touch that will elevate the flavors.

– Cut the cheesecake into bars or slices and serve it as a dessert or snack on its own, paired with a hot cup of herbal tea or coffee.

– Plate each slice of pumpkin cheesecake with fresh berries, such as strawberries, raspberries or blueberries, for a burst of color and sweetness that will complement the creamy texture and tangy flavor.

– Pair the pumpkin cheesecake with a glass of dry white wine or sparkling cider to contrast the richness and add some crispness to the palate.

– Alternatively, pair it with a cup of warm apple cider, hot chocolate or chai latte to enhance the pumpkin spice notes and create a cozy atmosphere.

Remember that you can adjust the sweetness level and spices according to your taste preferences and dietary needs. You can also experiment with different crusts, fillings and toppings to create variations on this classic dessert. Whether you enjoy it as a seasonal treat or a year-round indulgence, this vegan pumpkin cheesecake is sure to satisfy your sweet tooth cravings every time.

Make-Ahead, Storing and Reheating

 A slice of heaven that you won't believe is vegan.
A slice of heaven that you won’t believe is vegan.

The best thing about this vegan pumpkin cheesecake recipe is that it can be made ahead of time. You can prepare it up to three days in advance, making it perfect for holiday get-togethers or parties. This means you can have one less thing to worry about on the day of the event, and instead focus on entertaining your guests.

To store the cheesecake, simply cover it with plastic wrap or aluminum foil and refrigerate it until you’re ready to serve it. Be sure to store the cheesecake in an airtight container to prevent any odors from seeping into the dessert.

When it comes time to serve the cheesecake, allow it to come to room temperature for roughly 20 minutes before slicing and serving. The cheesecake will still be as delicious as when it was freshly baked.

If you have leftovers, which is unlikely but possible, cover them tightly with plastic wrap and keep them in the refrigerator for up to five days. However, if you want to store them for longer periods of time, I recommend freezing the cheesecake instead.

To freeze the cheesecake, wrap each individual slice tightly with plastic wrap and then aluminum foil. This will protect the cheesecake from freezer burn, which can ruin its taste and texture. You can freeze the cheesecake for up to three months.

When reheating frozen slices of cheesecake, let them thaw overnight in the refrigerator. Then bring them to room temperature before reheating them in a 350°F oven for about 10-15 minutes or until just warm.

With these tips and tricks, you’ll be able to make this delicious vegan pumpkin cheesecake whenever you want without having to stress over making it at the last minute!

Tips for Perfect Results

 This pumpkin cheesecake is simply irresistible!
This pumpkin cheesecake is simply irresistible!

The perfect pumpkin cheesecake should have a smooth texture that melts in your mouth and a balanced sweet and spicy flavor. Here are some tips to make sure you get the best results when making this vegan pumpkin cheesecake:

First, make sure all your ingredients are at room temperature. This not only makes mixing easier but also ensures that everything blends together well.

Next, use high-quality ingredients. Use the best pumpkin puree you can find, preferably canned. Canned pumpkin often has a more pronounced pumpkin flavor than homemade puree. And choose raw unroasted cashews for the filling as they have a neutral flavor that won’t overpower the pumpkin and spices.

When making the crust, be sure to use vegan margarine to bind the crumbs together properly. Do not over-process the graham cracker crumbs as this will make them too fine and result in a compacted crust.

When blending the filling of this vegan pumpkin cheesecake recipe, it’s essential to use a blender or food processor with high-powered blades to achieve a velvety-smooth consistency.

To avoid cracking, allow your cheesecake to cool slowly after baking by leaving it in the oven with the door slightly open for 10-15 minutes rather than taking it out immediately.

Finally, remember to keep an eye on the baking time since every oven is different. Check for doneness by jiggling the pan at the end of the bake time, and if it’s still wobbly in the center, let it bake for another 5-10 minutes.

With these simple tips, you’ll be able to make the perfect vegan pumpkin cheesecake every time – one that is creamy, flavorful, and irresistibly delicious!

Bottom Line

In conclusion, this vegan pumpkin cheesecake recipe is a must-try for anyone who loves the taste of fall flavors. The creamy texture and indulgent taste of this dessert makes it perfect for any occasion, whether you’re hosting a dinner party or satisfying your sweet tooth. With the use of vegan ingredients like raw cashews and vegan cream cheese, you can enjoy this dessert without worrying about any negative health impacts.

By following the simple instructions provided in this article and using the listed ingredients, you can create a delicious vegan pumpkin cheesecake that’s bound to impress everyone who takes a bite. This recipe also offers various substitution options, such as coconut cream instead of cashew cream, so you can cater to your dietary preferences while still enjoying the same great taste.

So what are you waiting for? Give this recipe a shot and see how amazing it tastes! Trust me- once you try this vegan pumpkin cheesecake, there’s no looking back. It’s just like regular cheesecake, but without any animal products or added sugars. Not to mention it’s packed with nutrients from the raw cashews and pumpkin puree! Enjoy this dessert as a fun way to celebrate autumn or year-round – either way, it’s bound to become a household favorite.

Pumpkin Cheesecake - Vegan

Pumpkin Cheesecake - Vegan Recipe

Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine Vegan
Calories 94.3 kcal



  • 1/2 cup graham cracker crumbs, vegan (about 12 whole crackers)
  • 1/4 cup vegan margarine, melted (I use Earth Balance)


  • 16 ounces soy cream cheese (Tofutti brand)
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup light brown sugar
  • 1 teaspoon rum extract
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground nutmeg


  • Preheat the oven to 350 degrees.
  • Lightly oil an 8-inch springform pan or coat with nonstick spray.
  • Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
  • Press the crumbs evenly against the bottom and side of the pan and set aside.
  • Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
  • Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
  • Spread the filling evenly into the prepared crust.
  • Bake for 45 minutes, or until firm.
  • Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
  • Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.

Add Your Own Notes


Serving: 64gCalories: 94.3kcalCarbohydrates: 22.5gProtein: 0.8gFat: 0.6gSaturated Fat: 0.1gSodium: 32.5mgFiber: 0.6gSugar: 17.9g
Keyword < 60 Mins, Beans, Dessert, Egg-free, Free Of..., Lactose-free, Small Appliance, Soy/Tofu, Thanksgiving, Vegan
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