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Made with real pumpkin puree and warm spices, this creamy vegan pumpkin cheesecake is the ultimate fall dessert!

Just like my pecan pie cheesecake, apple crumble cheesecake, and caramel apple cheesecake, this would make a perfect make-ahead dessert for Thanksgiving and the holidays.

pumpkin cheesecake with oreo crust on a ceramic plate with caramel sauce and coconut cream on top.Pin
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📖 Recipe Overview

  • Easy to Make. This cheesecake requires no baking or cooking, so it's pretty difficult to go wrong with the recipe. Suitable for bakers of all experience levels.
  • Ultra Creamy. The filling of the cheesecake is silky smooth and melts in your mouth, it almost has a mousse-like consistency.
  • Perfect for Special Occasions. This no-bake pumpkin cheesecake can be made in advance and is great for gatherings, as it feeds up to 15 people. Ideal for Thanksgiving dessert, Christmas, Halloween, or just fall in general!
  • Allergy-Friendly. As well as being eggless and dairy-free, it's also made without tofu and easily adapted as gluten-free with GF cookies.

📝 Ingredients Needed

Here's everything you need to make this easy vegan pumpkin cheeecake recipe from scratch:

ingredients for pumpkin cheesecake measured out in bowls.Pin

Ingredient Notes

  • Pumpkin puree. NOT pumpkin pie filling as this contains sugars and other additives. Canned pumpkin will give the best results, as fresh cooked pumpkin can be a little on the watery side.
  • Cashews. These add a slightly tangy flavor to vegan cheesecakes. Cashew nuts also help to provide structure and richness to the cheesecake.
  • Vegan cream cheese. The brand that I normally use is a brand called Violife. It's my favorite as it has a thick consistency and mild flavor.
  • Pumpkin spices. A combination of warm spices including ground cinnamon, ground ginger, nutmeg, and cloves add incredible flavor to the filling.
  • Vegan Greek-style yogurt. I always add this to non-dairy cheesecake recipes, as it gives a light consistency and cultured flavor.
  • Pure maple syrup. This adds sweetness to the pumpkin spice filling while keeping it refined sugar-free. Maple syrup also adds a fall wonderful flavor to pumpkin.
  • Lemon juice. This adds a tangy flavor that's present in traditional cheesecakes. I reckon freshly squeezed orange juice would also complement the pumpkin flavor really well.
  • Vegan cookies. In Ireland and the UK, oreo cookies are vegan, but if they aren't where you live you can swap them out for any vegan cookies of your choice. You can use bourbons, gingersnaps, digestives, or oreo-style cookies. A graham cracker crust would also be a great option!
  • Instant coffee granules. This is completely optional, but I love adding it to the cookie crust for some pumpkin spice latte vibes!

🥣 How To Make Vegan Pumpkin Cheesecake (Overview)

(1) Blitz the dry ingredients in your food processor until finely ground before you add the vegan butter. Once you add the butter and blend, the mixture should stick together between your fingers. 
Press the crust into a lined cake pan and smooth it out with the back of a spoon. Make sure the crust is compacted into the tin.

oreo cookie crust in a food processor and in the base of a cake pan.Pin

(3) Blend the filling in a high-speed blender. This will take a few minutes, make sure the mixture is completely smooth and creamy without any lumps.
Transfer the filling to the cake pan and refrigerate it until set. The top of the cake should be firm to the touch once it's ready.

pumpkin cheesecake filling in a blender and in a cake pan.Pin

(5) Carefully remove the cheesecake from the cake tin. Gently push up the removable base until the cake releases. If the cake is sticking to the sides of the pan, carefully wipe the outside of the pan with a damp cloth.
Garnish the cheesecake with vegan whipped cream, crushed cookies, and caramel sauce just before serving.

pumpkin cheesecake topped with coconut cream, caramel sauce, and crushed oreos on a white wooden surface.Pin

💬 FAQs

Should pumpkin cheesecake be refrigerated?

Yes, as with all cheesecake recipes, this non-dairy pumpkin cheesecake should be stored in the refrigerator. It will last for up to 5 days in an airtight container.

Can you freeze homemade pumpkin cheesecake?

Absolutely, this recipe freezes and defrosts beautifully. Simply place it in an airtight container whole, or in individually wrapped portions and freeze for up to 3 months.

To defrost, place the cheesecake or individual slices in the fridge overnight.

Can I use homemade pumpkin puree?

Yes, but as homemade pumpkin puree tends to be a little watery, I recommend draining and blotting it with some kitchen paper first.

Butternut squash puree is also a great option, as it tends to be sweeter and less watery than cooked pumpkin.

Can I make this vegan pumpkin cheesecake without cashews?

Absolutely, you can swap the cashews with sunflower seeds or macadamia nuts. Simply soak them as you would with cashews.

a slice of pumpkin cheesecake with caramel sauce and oreos on top on a plate.Pin

🎃 More Vegan Pumpkin Recipes

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Vegan Pumpkin Cheesecake (No Bake)

4.77 from 17 votes
PREP TIME: 40 minutes
Chilling Time: 5 hours
TOTAL TIME: 5 hours 40 minutes
Servings: 12


This dairy-free and vegan pumpkin cheesecake has a creamy pumpkin spiced filling and oreo cookie crust. Incredibly easy to make, no-bake, and perfect for fall.



  • 160 g (5.6 oz) vegan cookies, oreo-style or bourbon cookies work well
  • 1 tablespoon instant coffee granules, optional
  • ¼ teaspoon sea salt
  • 50 g (1.75 oz) vegan butter


  • 200 g (1 ½ cups) cashews, soaked *see notes
  • 300 g (10.5 oz) vegan cream cheese
  • 150 g ( cup) pumpkin puree, *see notes
  • 118 ml (½ cup) pure maple syrup
  • 60 g (¼ cup) vegan Greek-style yogurt, or soy yogurt/coconut yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 50 g (¼ cup) coconut oil, solid
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves



  • Preparation: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.
    Line the bottom and sides of a 7" or 8" cake tin (with a removable base) with some parchment paper.
  • Prepare the crust: Add the cookies, coffee, and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. 
  • Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
  • Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
  • Prepare the toppings: Make some vegan whipped cream and caramel sauce, if you're using them.
  • Serving: Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with vegan whipped cream, crushed cookies, and caramel sauce just before serving.
    Use a hot wet sharp knife to slice the cheesecake into portions.
  • Storage: Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. 
    You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. 


  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.
  • I recommend using canned pumpkin as homemade tends to be a little watery. If using homemade, I recommend draining and blotting it with some kitchen paper first. Butternut squash puree is also a great option.


Serving: 1g | Calories: 472kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 248mg | Potassium: 232mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2107IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg
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Recipe Rating


  1. 5 stars
    Followed this recipe (nearly) to a T and it was delicious! I replaced Oreos with graham crackers and used kite hill cream cheese. I was nervous it might not set but Prepared it the day before thanksgiving and it turned out beautifully. Will definitely make again!

    1. Hi,

      I would love to have tried it with graham crackers, sounds amazing! Thank you so much for the great feedback, and for sharing about Kite Hill cheese too as I'm sure that will help others who use the same brand 🙂

  2. I made this cheesecake today, and refrigerated it for about 6 hours before serving. The flavors were delicious but the texture of the filling was pudding-like and it didn’t really hold its shape. I realized afterwards that on some of the ingredient measurements that were given in cups, I used American cups which is different from UK cups. So I used a little less coconut oil than called for. Do you think that could be the problem? Or maybe it would have set up if I had chilled it overnight? Also I used oat milk yogurt because I couldn’t find Greek style yogurt, not sure if that would also make a difference?

    1. Hi Eve-Marie,

      I'm sorry to hear that the filling didn't hold up. Can you confirm, did you used canned pumpkin? Also, may I ask what brand vegan cream cheese you used? I don't use oat yogurt, but from memory, it's pretty watery right? Also, I use US cups so this shouldn't be an issue.

      1. Good to know you use US cups. I did use canned pumpkin. I chose the oat milk yogurt because it had higher far content than the other options so I thought it would be less watery. I think it was pretty similar in thickness to the soy, almond, and cashew yogurts I have used before. Also I used a homemade cashew cream cheese which I would say is at least as firm as store bought brands. Kind of a mystery, although I did reduce the recipe to make a smaller cheesecake so there is some chance I mismeasured something. I decided to freeze the remaining cheesecake and after a few minutes thawing on the counter it is a very nice texture!

    2. Hi Eve-Marie,

      Thanks for clarifying about the cream cheese, I can almost certainly say that the homemade cream cheese was the culprit! Store-bought vegan cream cheese usually has a high coconut-oil content or other setting agents. So with homemade, I would definitely increase the amount of coconut oil to compensate. I hope this helps in the future 🙂

      1. Ok, thanks. My homemade cream cheese had a lot of coconut oil on it, but I will still try store bought next time!