Vegan Pumpkin Cheesecake Recipe: A Creamy & Delicious Fall Dessert
This Vegan Pumpkin Cheesecake Recipe is the perfect dessert for the fall season, combining the rich flavors of pumpkin with the creamy texture of cheesecake, all without any dairy or animal products. The crust is made from a blend of crushed graham crackers, coconut oil, and a hint of cinnamon, giving it a warm, spiced base. The filling is created by blending soaked cashews, pumpkin puree, maple syrup, and coconut cream for a smooth, velvety texture. A touch of pumpkin spice, vanilla extract, and lemon juice adds depth to the flavor, balancing the sweetness. After assembling the crust and filling in a springform pan, the cheesecake is chilled in the fridge to set, allowing the flavors to meld together. The result is a decadent, plant-based treat that’s perfect for holiday gatherings or any special occasion. This Vegan Pumpkin Cheesecake Recipe offers a healthier alternative to traditional pumpkin desserts, without sacrificing taste.
Vegan Pumpkin Cheesecake Recipe: A Creamy & Delicious Fall Dessert
Looking for a festive and guilt-free dessert to enjoy this fall season? This Vegan Pumpkin Cheesecake recipe combines the rich, creamy texture of traditional cheesecake with the warm, comforting flavors of pumpkin. Whether you’re preparing for Thanksgiving or simply craving a seasonal treat, this dairy-free, egg-free, and plant-based dessert is perfect for anyone following a vegan lifestyle or simply seeking a healthier dessert alternative. It’s naturally sweetened and made with wholesome ingredients, so you can enjoy every bite without compromising on taste.
Vegan Pumpkin Cheesecake Recipe
Equipment
- Food processor
- Springform pan
- Mixing bowls
- Spatula
- Oven
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (use gluten-free if needed)
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
For the filling
- 1 ½ cups raw cashews (soaked overnight, or in hot water for 1 hour)
- 1 can (15 oz) pumpkin puree
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 2 tbsp lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a food processor, pulse the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In the same food processor (no need to clean it), blend the soaked cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, spices, and salt until smooth and creamy.
- Pour the filling over the cooled crust, smooth the top with a spatula, and tap the pan gently to remove any air bubbles.
- Bake the cheesecake for 40 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 10 minutes, then remove from the oven and let it cool completely on a wire rack.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until set.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Slice and serve chilled.
Notes
- Make sure to soak the cashews beforehand to ensure a smooth and creamy texture for the filling.
- For a gluten-free option, use gluten-free graham crackers or almond meal for the crust.
- Be patient and let the cheesecake chill in the refrigerator for the specified time to allow it to set properly before serving.
- Serve with a dollop of coconut whipped cream and a sprinkle of cinnamon for an extra special touch.
Ingredients:
For the crust:
- 1 cup of raw almonds or walnuts
- 1 cup of Medjool dates, pitted
- 1 tablespoon of coconut oil (melted)
- 1/4 teaspoon of sea salt
For the filling:
- 2 cups of raw cashews (soaked in water for at least 4 hours)
- 1 cup of canned pumpkin puree
- 1/4 cup of coconut milk (or other plant-based milk)
- 1/4 cup of maple syrup or coconut nectar
- 2 tablespoons of coconut oil (melted)
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- Pinch of sea salt
Instructions:
- Prepare the crust:
- In a food processor, blend the almonds or walnuts and dates until they form a sticky dough. Add the melted coconut oil and salt, and pulse again until fully combined.
- Press the mixture into the bottom of a springform pan or a pie dish, creating an even layer. Use the back of a spoon to pack it tightly.
- Place the crust in the refrigerator to chill while you make the filling.
- Make the filling:
- Drain the soaked cashews and add them to a high-speed blender or food processor along with the pumpkin puree, coconut milk, maple syrup, melted coconut oil, vanilla extract, and spices (cinnamon, nutmeg, ginger, and salt).
- Blend until smooth and creamy, scraping down the sides of the blender as needed. If the mixture is too thick, add a little more plant-based milk to reach a thick but pourable consistency.
- Assemble the cheesecake:
- Pour the pumpkin filling over the chilled crust, smoothing the top with a spatula to ensure even coverage.
- Place the cheesecake in the freezer for at least 4 hours, or until it has firmed up completely. For the best texture, let the cheesecake thaw for 15–20 minutes before serving.
- Serve and enjoy:
- Once the cheesecake has set, slice it into wedges and serve chilled. For extra flavor, top with coconut whipped cream, cinnamon, or crushed nuts.
Nutrition (per serving):
- Calories: 330-350
- Fat: 24g
- Protein: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 14g
- Sodium: 100mg
This Vegan Pumpkin Cheesecake is a perfect choice for those seeking a plant-based, dairy-free dessert that doesn’t compromise on flavor. Packed with wholesome ingredients like cashews, pumpkin, and natural sweeteners, it’s a treat that everyone can enjoy. The creamy texture and warm spice profile make it the ideal dessert for autumn and the holiday season.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.