This vegan pumpkin cheesecake is rich a creamy with cozy spices and warm pumpkin flavor. This no bake cheesecake is the perfect fall dessert. It’s naturally gluten-free and stands up to any thanksgiving dessert.
Love pumpkin desserts? Try paleo pumpkin bars, dairy-free pumpkin pie, or healthy pumpkin coffee cake.
Table of Contents
This rich and creamy cheesecake couldn’t be easier to make. It’s gluten free just like vegan banana cream pie and can be prepped ahead for holidays.
The cozy spices and real pumpkin make the filling irresistible and the simple crust and creamy texture are unmatched. No one will believe it’s completely dairy-free. Whip up this cheesecake with vegan sweet potato pie for a complete holiday spread.
Why You’ll Love this Vegan Pumpkin Cheesecake
- So easy to make—no silken tofu, water bath, or baking.
- Perfect for the holiday season.
- Everyone will enjoy it at Thanksgiving dinner (vegan or not)
- Full of cozy fall flavors.
Love dairy-free desserts? Try paleo pumpkin bars or dairy-free pumpkin pie next.
Ingredients You Need
Here are the simple ingredients for this no bake vegan pumpkin cheesecake recipe. Jump to the recipe card for exact measurements.
- Pecans: raw and unsalted pecans are best.
- Dates: this sticky, sweet ingredient helps hold the crust together.
- Cashews: the base of the vegan cream cheese. It has a mild flavor, which allows the pumpkin spice to shine.
- Full-fat coconut milk: unsweetened canned coconut milk.
- Pumpkin puree: make sure not to purchase pumpkin pie filling! Just 100% pure pumpkin in the can. Homemade pumpkin puree works too.
- Coconut oil: refined coconut oil is best for mild flavor.
- Pure maple syrup: pairs well with the pumpkin and adds sweet flavor. You can swap this for coconut sugar.
- Molasses: a rich, thick syrup with bold spice and flavor.
- Pumpkin pie spice: cinnamon, ginger, clove, and nutmeg are combined in this recipe, but you could also use pre-made pumpkin pie spice
Recipe Variations
- Mini pumpkin cheesecakes: press the pie crusts into the bottom and sides of a muffin tin then divide the filling evenly.
- Graham cracker crust: mix 2 cups of crushed vegan graham crackers with 5 Tbsp of melted vegan butter and ¼ cup brown sugar. Press it into the bottom and sides of the pan and bake at 350°F for 10 minutes. Or try the gingersnap crust in these pumpkin pie bars.
- Large round cheesecake: press the crust into the bottom and sides of a springform pan. Pour and freeze as directed. Slice into triangles like traditional cheesecake.
How to Make Vegan Pumpkin Cheesecake
Here are the simple steps to make this easy vegan pumpkin cheesecake. Jump down to the recipe card for the full instructions.
Step 1. Make the Crust. Mix all of the ingredients together in a food processor or blender.
Step 2. Press into Pan. Press the crust into a parchment lined pan.
Step 3. Blend the Filling. Add the cheesecake filling ingredients to a high-spend blender and blend until really smooth.
Step 4. Add Filling. Pour the pumpkin cheesecake filling on top of the crust and spread it into an even layer.
Step 5. Freeze. Transfer the cheesecake to the freezer to set for at least two hours, or overnight.
Step 6. Cut. Use a sharp knife to cut the cheesecake. Run it under hot water and wipe it clean between slices.
Expert Tips
- Soaking cashews: just like in cashew cream, you have soaking options. Soak them overnight in water or boil water and soak them for an hour. You could also cover them in water and microwave on high for 5 minutes like in this vegan cashew queso.
- Coconut milk: use only the thick cream from the coconut milk. It usually sits on top of the can, but you could put it in the fridge to help it separate better. You can also buy coconut cream only.
- Blender: I use my Vitamix to blend the cheesecake filling for 2-3 full minutes. It should be really smooth. It may take longer if your blender isn’t as strong.
- Slicing: run a sharp knife under hot water before each cut to get clean, smooth pieces.
FAQs
Although I haven’t tried it, you should be able to swap the soaked cashew for vegan cream cheese in the filling. The best vegan cream cheese for cheesecake is Tofutti, Kite Hil, or Trader’s Joes.
For best results, place 2 cups of cashews in lukewarm water for at least 6 hours. I recommend soaking them overnight for about 12 hours. Just place the raw cashews in the water, cover and soak until ready to use. I also tested this recipe with cashews microwaved on high for 5 minutes and it works just as well.
If you forget or don’t have enough time, you can boil water, remove from heat, and place cashews in hot water for at least one hour. You can also microwave the cashews with water on high for 5 minutes. In both instances, you’ll drain the cashews prior to blending in the recipe!
How to Store
Store leftover vegan pumpkin cheesecake in the fridge in an airtight container for up to 1 week.
Freeze the pumpkin cheese solid on a baking sheet or in the original baking pan. Transfer the cheesecake to a freezer bag or airtight container and store in the freezer for up to 3 months.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Vegan Pumpkin Cheesecake
Save this Recipe!
Ingredients
Crust
- 2 cups raw unsalted pecans
- 1 1/4 cups pitted dates (about 8-10 dates)
- ¼ teaspoon sea salt
- 1-3 tablespoons water as needed
Vegan Pumpkin Cheesecake
- 2 cups raw unsalted cashews soaked in water overnight
- ½ cup unsweetened full fat coconut milk cream only
- ⅓ cup pumpkin puree
- ¼ cup coconut oil melted and cooled
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice storebought or homemade
- For serving: coconut cream, candied pecans, or vegan caramel sauce
Instructions
- Soak the cashews in lukewarm water overnight. For quick options, boil water and soak them in hot water for an hour or microwave with water for 5 minutes.2 cups raw unsalted cashews
- Line an 8×8 inch or 9×9 inch square pan with parchment paper with enough overhang to pull the bars out when they're done.
- Add the pecans, dates, salt, and 1 Tablespoon of water to a high-speed blender or food processor. Pulse and blend until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. Add a splash of water as needed if it's not coming together. You may need to use the tamper or scrape the sides down to help it blend fully.2 cups raw unsalted pecans, 1 1/4 cups pitted dates (about 8-10 dates), ¼ teaspoon sea salt, 1-3 tablespoons water
- Press the crust into the bottom of the prepared pan, spreading evenly to the edges.
- To make the cheesecake, combine all of the ingredients in a high-speed blender or food processor and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.½ cup unsweetened full fat coconut milk, ⅓ cup pumpkin puree, ¼ cup coconut oil, ⅓ cup maple syrup, 2 teaspoons vanilla extract, 1/2 teaspoon sea salt, 2 teaspoons pumpkin pie spice
- Pour the cheesecake filling on top of the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple of times to release any air bubbles.
- Cover with foil or plastic wrap an place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. Foor best results, use a sharp chef's knife and run it under hot water before slicing. Wipe it clean and run it under water between each cut.
- Serve with vegan whipped cream, vegan ice cream, chopped nuts, and/or caramel sauce. Cheesecake will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
Notes
- Soaking Cashews. If you don’t have time to soak the cashews overnight, boil some water and soak them in the hot water for an hour. For a fast option, microwave the cashews on high with water for 5 minutes. For both options, drain the cashews and rinse them under cold water before blending them in the filling.
- Coconut Milk. I like Thai Kitchen canned full fat coconut milk. You can also purchase coconut cream only. To remove only the cream, scoop it off the top. Mine is almost always separated, but you could place the can in the fridge overnight to make sure it separates.
- Homemade Pumpkin Pie Spice. Mix 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg.
- Pan Size. You could press the crust into muffin tins for individual mini cheesecakes. For a large cheesecake, press the crust into a springform pan and add the cheesecake filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
This is one of my favorite desserts now. I mean,to be fair, I have only eaten the cheesecake batter before it goes in the freezer to harden. ?