This no bake pumpkin cheesecake has an intense pumpkin flavor thanks to being flavored with homemade pumpkin butter. This works much better than just using canned/homemade pumpkin puree as it doesn't add unwanted water content, keeping the cheesecake lusciously creamy and flavorsome.
Just like my pecan pie cheesecake and apple crumble cheesecake, it's the perfect vegan Thanksgiving dessert for the holiday season!
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!
🧾 Ingredients
Here's everything you need to make this delicious vegan pumpkin cheesecake recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Homemade Pumpkin Butter: A combination of canned pumpkin puree, apple juice, maple syrup, brown sugar, apple cider vinegar, vanilla bean/vanilla extract, and pumpkin pie spice which is cooked down and concentrated to reduce the water content and amplify the flavors.
- Vegan Cream Cheese: I like Violife block cheese as it's firm similar to regular Philidelphia block cheese. You can also make my homemade cream cheese made with coconut milk, Greek-style yogurt, lemon juice, and a touch of salt.
- Vegan Yogurt: You'll need thick Greek-style yogurt like Apro protein skyr. If you can't find thick yogurt you can use silken tofu instead.
- Raw Cashews: Adds creaminess and structure to vegan cheesecake recipes as well as a hint of cheesy flavor.
- Biscoff Cookies: I love using lotus cookies in cheesecake crust, but you could also use other vegan cookies like digestives, ginger nuts, or vegan graham crackers.
- Vegan Butter: Binds the cheesecake crust, and is browned and added to the filling for flavor and to help it set. If you can't get vegan butter, use melted coconut oil instead.
- Ground Cinnamon: If you want to enhance the pumpkin spice flavor, you can also add ground nutmeg, ground ginger, and ground cloves to the filling.
Note: 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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🔪 Instructions
Here are step-by-step images showing how to make this no bake cheesecake. Please refer to the detailed printable recipe card at the bottom of this post for full measurements and written instructions:
Step 1: Brown the vegan butter in a saucepan over medium heat. Constantly stir until the butter turns a golden brown color with a nutty buttery aroma.
Step 2: 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.
Step 3: Press the crust mixture into the bottom 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.
Step 4: Add 350g / 1 ¼ cups of pumpkin butter to a high speed blender with the cashews, cream cheese, yogurt, maple syrup, and cinnamon. Blitz until smooth and creamy without any lumps.
Step 5: Pour the creamy pumpkin filling into the pan and refrigerate for a minimum of 8 hours until set. I recommend serving it the next day and letting it chill overnight for best results.
Step 6: 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 the top of the cheesecake.
Optional Toppings
- 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.
- Pumpkin truffles: I got the idea to make these from my friend Anthea's biscoff pumpkins. To make them, add the remaining pumpkin butter (which makes enough for both the pumpkin filling and truffles) to a food processor with biscoff cookies. Process for a couple of minutes until finely ground. Then 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 piece of pecan
💭 Expert Tips
Quick soak the cashews if you're in a hurry. Add them to a pot of boiling water and let them sit for 30 minutes and they will soften.
Don't burn the butter! Keep swirling it as it browns and remove it from the pan before it turns dark in color as this can make it taste bitter.
If you can, use a good-quality high-powered blender. It will be a reliable investment that will get you amazing results when making no-bake desserts.
Use a hot wet sharp knife to slice the cheesecake into portions. Wipe the knife with a damp clean kitchen towel or some kitchen paper between each slice to get nice clean cuts.
Make vegan pumpkin cheesecake bars by halving the recipe and instead use a loaf pan lined with parchment paper.
💬 FAQs
Yes, as with all cheesecake recipes, this pumpkin cheesecake should be stored in the refrigerator. It will last for up to 5 days in an airtight container.
Absolutely. Slice the cheesecake into individual portions first, then place them in an airtight container separated by a small sheet of parchment paper. Or, freeze the entire cheesecake on a baking sheet for a couple of hours until firm, then take it out and wrap it tightly in plastic wrap and return to the freezer for up to a month.
To defrost, remove the plastic and place the cheesecake in the fridge overnight or let it thaw at room temperature for a couple of hours.
You can swap the cashews with sunflower seeds or macadamia nuts. Simply soak them as you would with cashews.
🎃 More Vegan Pumpkin 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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