Rather than using plain pumpkin purée, I make the filling with my homemade pumpkin butter, which cooks away some of the excess water while concentrating the pumpkin and spice flavors. The result is a richer, creamier cheesecake with much more intense pumpkin flavor. That's one of the biggest things that sets this recipe apart.
Because it sets in the fridge overnight, it's also a great vegan Thanksgiving cheesecake to make the day before. If you're planning a larger dessert spread, my caramel pecan cheesecake and apple crumble cheesecake are two more fall favorites that work beautifully for the holidays.
Update: This is an updated version of my pumpkin cheesecake with oreo cookie crust. If you loved the original, just let me know, and I can send it to you!
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Why this recipe works
- Intense pumpkin flavor: Homemade pumpkin butter concentrates the pumpkin, apple, maple, vanilla, and warm spices without introducing lots of extra water into the filling.
- Creamy but firm enough to slice: Vegan cream cheese, cashews, thick yogurt, and browned vegan butter create a smooth cheesecake filling that sets completely in the refrigerator.
- No baking required: Both the Biscoff crust and filling are completely no-bake, leaving your oven free - particularly useful when you're making several dishes for Thanksgiving.
- Eggless and dairy-free: This is naturally an eggless pumpkin cheesecake as well as a completely dairy-free pumpkin cheesecake, with no eggs, gelatin, or dairy cream cheese required.
- Made for preparing ahead: The cheesecake is best chilled overnight, so you can have dessert finished before the day you plan to serve it.
If you'd prefer something smaller and a little quicker, my Biscoff pumpkin cheesecake bars use a similar combination of creamy pumpkin filling and cookie crust.
Key ingredients
Here's everything you need to make this recipe. Find the complete ingredients list and quantities in the recipe card at the end of this post.
Homemade pumpkin butter: This is really the star of the cheesecake. Unlike plain canned pumpkin purée, my pumpkin butter is cooked down with apple juice, maple syrup, brown sugar, vanilla, apple cider vinegar, and pumpkin spice. Reducing the moisture gives the cheesecake a more concentrated pumpkin flavor without making the filling watery.
You can make it up to 3 days ahead, which makes assembling the cheesecake much quicker.
Vegan cream cheese: I use Violife block-style cream cheese because its firm consistency is similar to regular full-fat block cream cheese. A soft cream cheese can result in a softer cheesecake, so consistency matters here.
You can also use my homemade vegan cream cheese if you can't find a suitable store-bought option.
Raw cashews: These add creaminess and structure to the filling as well as some of the subtle tanginess you associate with cheesecake. Soak them thoroughly so they blend completely smooth.
If you enjoy this style of creamy no-bake filling, my classic no-bake vegan cheesecake is a useful base recipe to try next.
Vegan Greek-style yogurt: A thick dairy-free yogurt lightens the filling and adds a little tang. I prefer a Greek-style yogurt or vegan skyr. Vegan sour cream, very thick coconut yogurt, or firm silken tofu can also work.
Vegan butter: You'll use this in both the cookie crust and filling. Browning the butter for the cheesecake filling gives it a deeper, toasted flavor that works especially well with pumpkin spice.
Biscoff cookies: These make a crunchy, caramelized cookie crust that pairs beautifully with pumpkin. In the US, vegan graham crackers are also a good alternative; digestives or gingersnaps work too.
Cinnamon: The pumpkin butter already contains pumpkin spice, but extra cinnamon in the cheesecake filling boosts the warm fall flavor.
If cheesecake is more your thing than pumpkin specifically, you can browse my complete collection of vegan cheesecake recipes, including baked, no-bake, fruity, and chocolate options.
Tip: You can prep the pumpkin butter up to 3 days before making the cheesecake, although it only takes 30 minutes to make it (and another 30 to let it cool!).
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How to make the cheesecake
Here's a visual overview showing how to make this recipe. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions.
Make the pumpkin butter first, ideally earlier in the day or up to 3 days ahead. It needs time to cool before it goes into the cheesecake filling.
For the crust, blitz the Biscoff cookies with vegan butter, pumpkin spice, and salt until the mixture holds together when pressed between your fingers. Firmly compact it into the bottom of a lined springform pan, then refrigerate while you prepare the filling.
Next, brown the vegan butter. Heat it gently while constantly swirling the pan until it turns golden and smells nutty. Take it off the heat before it becomes dark - browned butter can go from toasted to burnt pretty quickly.
Add the pumpkin butter, browned vegan butter, soaked cashews, vegan cream cheese, yogurt, maple syrup, and cinnamon to a high-speed blender. Blend until the filling is completely smooth and creamy, stopping to scrape down the blender if needed.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 8 hours, but I strongly recommend leaving it overnight. That's when the cheesecake develops its best texture and slices most cleanly.
Once set, carefully remove it from the springform pan. You can serve it simply as it is, or decorate it with the Biscoff cream and little pumpkin truffles from the recipe card.
For another cheesecake that uses the same make-ahead approach, try my vegan tiramisu cheesecake, it's another dessert I like preparing a day or two before serving.
Christina's recipe tips
Use pumpkin butter rather than pumpkin purée. This is one of the most important parts of the recipe. Cooking the pumpkin down concentrates the flavor and reduces the amount of water going into the cheesecake filling.
Use a firm vegan cream cheese. Softer brands can give you a softer final cheesecake. I use Violife block-style cream cheese for the most reliable consistency.
Quick-soak your cashews if needed. If you forget to soak them ahead, cover them with boiling water and leave them for around 30 minutes before draining and blending.
Don't burn the brown butter. Keep the pan moving and remove it from the heat once it turns golden and smells nutty. If it goes very dark, it can add a bitter flavor to the cheesecake.
Blend until completely smooth. The creamier the filling is going into the pan, the creamier the finished cheesecake will be. A high-powered blender is particularly useful here.
Freeze briefly for perfect edges. If you want especially neat sides or clean slices, put the set cheesecake in the freezer for around 30 minutes before decorating.
Use a hot knife for slicing. Run a sharp knife under hot water, wipe it dry, then slice. Clean the knife between portions for the neatest finish.
Optional toppings
The cheesecake doesn't need elaborate decoration, so if you're short on time you can absolutely leave it plain or add a little whipped cream.
For the full version, I like adding Biscoff cream around the edge. Whipping Biscoff spread with coconut whipping cream gives you a light, caramelized topping that works really well with the pumpkin filling.
The pumpkin truffles are made from the remaining pumpkin butter and Biscoff cookies, so they're also a clever way of using the full batch of pumpkin butter rather than leaving a small amount behind.
If you're making this for Thanksgiving and have several other desserts to prepare, I'd keep the decoration simple and make the cheesecake itself the day before.
Frequently asked questions
Yes, and I actually recommend it. The cheesecake needs at least 8 hours to set properly, so making it the day before is ideal.
This is one of the reasons it works so well for Thanksgiving or other holidays: dessert can already be finished and chilling in the fridge while you're preparing everything else.
Give it at least 8 hours in the refrigerator. Overnight is even better and gives you the firmest texture and cleanest slices.
If it still feels very soft when you remove it from the pan, place it in the freezer for around 30 minutes before decorating or slicing.
Yes. You can freeze the whole cheesecake or individual portions for up to one month.
For individual slices, separate them with small pieces of parchment before storing them in an airtight container. Thaw overnight in the refrigerator before serving.
Keep the cheesecake covered or in an airtight container in the refrigerator for up to 5 days.
I prefer serving it chilled but letting individual slices sit out briefly before eating so the filling becomes a little creamier.
More pumpkin desserts
If you're looking for more fall baking ideas, you can find all of my vegan pumpkin desserts in one place, from pies and cakes to cookies and no-bake recipes.
📖 Recipe
No Bake Vegan Pumpkin Cheesecake
Ingredients
Prep Ahead (up to 3 days in advance)
- 1 batch (410 g) homemade pumpkin butter *see note 1
Crust
- 200 g (7 oz) biscoff cookies *see note 2
- 80 g (2.8 oz) unsalted vegan butter block-style
- 1 teaspoon pumpkin spice mix *see note 3
- ½ teaspoon sea salt
Filling
- 60 g (2.2 oz) vegan butter block-style
- 200 g (1 ½ cups) cashews soaked ahead of time *see note 4
- 500 g (17.6 oz) vegan cream cheese *see note 5
- 80 g (⅓ cup) vegan Greek-style yogurt *see note 6
- 30 ml (2 tablespoons) pure maple syrup
- 1 teaspoon ground cinnamon
Pumpkin Truffles (for topping)
- 100 g (3.5 oz) biscoff cookies *see note 2
- 6 pecan halves each cut in half
Biscoff Cream (optional)
- 100 g biscoff spread
- 200 g coconut whipping cream (chilled)
Instructions
- Prepare: Make the pumpkin butter up to 3 days ahead and refrigerate until ready to use. (Divide it into 350g / 1 ¼ cups for the filling and 60g / ¼ cup for the pumpkin truffles).Pre-soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Add the cookies, butter, pumpkin spices, and salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.
- Brown the butter for the filling: Heat it in a saucepan over medium heat. Constantly swirl the pan until the butter turns a golden brown color with a nutty buttery aroma. Remove it from the pan before it turns dark in color as this can make it taste bitter.
- Make the filling: Add 350g / 1 ¼ cups of pumpkin butter to a high-speed blender with the brown butter, cashews, cream cheese, yogurt, maple syrup, and cinnamon. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 8 hours (overnight is recommended) until set.
- Pumpkin truffles: Add the remaining 60g / ¼ cup of pumpkin butter and biscoff cookies to a food processor and blitz for a couple of minutes until finely ground.
- Divide the dough into 10-12 portions and roll into balls. Use a toothpick to press lines on the sides to resemble pumpkins and top with a "halved pecan half".
- Remove from tin: Carefully remove the springform pan and peel away the parchment paper from the sides of the cheesecake. If needed, you can clean up the sides using a cake scraper and place it in the freezer to firm up for 30 minutes before decorating.
- Biscoff cream: Add the biscoff spread to a large mixing bowl and whisk with an electric mixer until light and fluffy. Add the coconut cream in 3-4 parts, whisking to combine each time. Transfer to a piping bag and refrigerate until needed.
- Decorate: Pipe the biscoff cream around the edges of the cake and top with pumpkin truffles.
- Storage: Place it in an airtight container or on a plate wrapped with plastic wrap and refrigerate for up to 5 days.
Notes
- Homemade Pumpkin Butter: This can be made anywhere from 1 hour to 3 days ahead of time.
- Biscoff Cookies: Use other vegan cookies such as digestives, ginger nuts, vegan graham crackers, or GF cookies if needed.
- Homemade Pumpkin Spice: Mix the following: (½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp allspice, and a pinch of ground cloves).
- Soaked Cashews: Soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Vegan Cream Cheese: I use Violife, but you can also use my vegan recipe for homemade cream cheese if you're having trouble finding storebought. Make sure the brand you use is thick as if on the soft side, your cheesecake may not set properly.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, firm silken tofu, or very thick coconut yogurt.
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