Made with real pumpkin puree and warm spices, this creamy vegan pumpkin cheesecake is the ultimate fall dessert!
🔪 What To Expect From This Recipe
- 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:
Notes about the ingredients
- 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)
Find the full list of ingredients, quantities, and instructions in the recipe card at the end of this post.
(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.
(2) 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.
(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.
(4) 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.
(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.
(6) Garnish the cheesecake with vegan whipped cream, crushed cookies, and caramel sauce just before serving.
👩🍳 Recipe Success Tips
- Quick soak the cashews if you're in a hurry. You can add them to a pot of boiling water and let them sit for an hour, or simmer for 30 minutes and they will soften.
- If you can, use a good quality high-speed 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.
💬 Frequently Asked Questions
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.
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.
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.
Absolutely, you can swap the cashews with sunflower seeds or macadamia nuts. Simply soak them as you would with cashews.
🎃 More Vegan Pumpkin Recipes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 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 (⅔ 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 7.5 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).
- 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.
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