This vegan pumpkin cheesecake is wealthy, creamy and loaded with pumpkin spice taste! You’d by no means guess this decadent dessert was dairy-free.

Slice of Vegan Pumpkin Cheesecake on a dish with the tip cut off and resting on a fork.

With regards to desserts, any sort of cheesecake is just about my final favourite. So long as it is vegan!

You may suppose pie or cake is a safer wager in the case of vegan desserts. I imply, how good can a cheesecake with out precise cheese be, in spite of everything? The reply is that it may be fairly wonderful!

The style and texture of dairy-based cheesecake is definitely tremendous straightforward to duplicate with one magic ingredient: cashews!

With that in thoughts, I made a decision we wanted a great vegan pumpkin cheesecake recipe round right here for Thanksgiving and the year-end holidays. I tailored this one from each my basic vegan cheesecake recipe, in addition to these mini vegan pumpkin cheesecakes. And albeit, of all of the vegan cheesecake recipes I’ve shared on this web site over time (I’ve received a couple of), I feel I like this one probably the most. A giant slice of that is absolute heaven!

Soar to:

Components You will Want

  • Graham crackers. Test the substances to make sure that the graham crackers you utilize are vegan, and watch out as a result of many manufacturers are made with honey. This information to vegan graham cracker manufacturers may assist!
  • Vegan butter. Search for this close to the place the common butter is offered on the grocery retailer. Earth Steadiness and Miyoko’s are a pair common manufacturers to attempt.
  • Natural sugar.
  • Cinnamon.
  • Uncooked cashews. Do not substitute with roasted cashews. They should be uncooked as a way to give your cheesecake the very best taste and texture.
  • Canned pumpkin puree. To not be confused with pumpkin pie filling!
  • Coconut oil. Use refined coconut oil if you happen to’d desire to keep away from any coconut taste in your cheesecake.
  • Maple syrup.
  • Pumpkin pie spice. Also called pumpkin spice!
  • Lemon juice.
  • Vanilla extract.
  • Salt.

How It is Made

The next is an in depth photograph tutorial on easy methods to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

  • Begin by crushing your graham crackers into crumbs. You are able to do this by mixing them in a meals processor, or inserting them in a bag and crushing them with a rolling pin.
  • Mix the graham cracker crumbs, melted vegan butter, sugar and cinnamon in a mixing bowl, then press the combination into the underside and barely up the perimeters of a springform pan. My trick for that is to make use of a measuring cup to flatten and clean out the crumbs!
  • Bake the graham cracker crust till it is darkened barely.

Hand with measuring cup pressing graham cracker mixture into a springform pan.

  • Whereas the crust cools, place your entire vegan pumpkin cheesecake filling substances right into a blender or meals processor bowl: soaked uncooked cashews, pumpkin puree, melted coconut oil, maple syrup, pumpkin pie spice, lemon juice, and salt.

Vegan Pumpkin Cheesecake batter ingredients in a blender before blending.

  • Mix the combination till it is clean and creamy.

Tip: Be affected person, as mixing can take a couple of minutes, particularly in case your mixing machine is not high-powered.

Vegan Pumpkin Cheesecake batter in a blender.

  • Pour the filling to the crust and clean out the highest with a spatula.
  • Pop the entire cheesecake within the fridge and chill it till it units. This will take as much as 4 hours.

Tip: You can reduce down on the coolness time by inserting the cheesecake within the freezer. Simply you’ll want to hold an in depth eye on it so it does not freeze stable.

Hand with spatula smoothing Vegan Pumpkin Cheesecake batter in a pan.

  • As soon as your vegan pumpkin cheesecake is ready you possibly can slice and serve it! I topped mine with some dairy-free whipped cream and a sprinkle of cinnamon. Vegan caramel sauce would even be glorious!

Slice of Vegan Pumpkin Cheesecake on a dish with coffee cup in the background.

Leftovers & Storage

Leftover vegan pumpkin cheesecake will hold in an hermetic container within the fridge for about 4 days, or within the freezer for about 3 months.

Extra Vegan Pumpkin Desserts

Like this recipe? If that’s the case, please cease again and depart me a evaluation and score beneath if you happen to attempt it! Additionally you’ll want to observe me on Fb, Pinterest or Instagram, or subscribe to my publication for extra recipes like this one!

Slice of Vegan Pumpkin Cheesecake topped with whipped cream.

Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is wealthy, creamy and loaded with pumpkin spice taste! You’d by no means guess this decadent dessert was dairy-free.

Soak + chill time 4 hours

Complete Time 4 hours 28 minutes


For the Graham Cracker Crust

  • 2
    vegan graham cracker crumbs
    (Word 1)
  • ½
    melted vegan butter
  • ¼
    natural granulated sugar
  • 1
    floor cinnamon

For the Batter

  • 2
    uncooked cashews,
    soaked in water 4 to eight hours, drained and rinsed
  • 1
    canned pumpkin puree

  • cup
    melted refined coconut oil
    (Word 2)

  • cup
    maple syrup
  • 1 ½
    pumpkin pie spice
  • 1
    lemon juice
  • 2
    vanilla extract
  • 1


  1. Preheat the oven to 400°F.

  2. Stir the graham cracker crumbs, butter, sugar and cinnamon collectively in a big mixing bowl.

  3. Press the combination into the underside and about 1 inch up the perimeters of an 8-inch springform pan. (Word 3)

  4. Place the pan into the oven and bake the crust till it darkens barely, 8 to 10 minutes.

  5. Take away the crust from the oven and place it on a cooling rack.

  6. Whereas the crust cools, place all the batter substances right into a excessive powered blender or the bowl of a meals processor fitted with an s-blade. Mix till clean.

  7. Switch the batter to the crust (it is okay if it hasn’t fully cooled) and clean out the highest with a spatula.

  8. Place the cheesecake into the fridge and permit it to relax till set. (Word 4)

  9. As soon as the cheesecake has set, you possibly can slice and serve it, or switch it to an hermetic container and retailer it within the fridge till able to serve.

Recipe Notes

  1. You’ll be able to crush your graham crackers by mixing them in a meals processor, or inserting them in a sealed bag and rolling them with a rolling pin.
  2. Unrefined coconut oil will work tremendous, however will give your vegan pumpkin cheesecake a slight coconut taste.
  3. A barely bigger springform pan (comparable to 9 inches) can be utilized and gives you a barely shorter cheesecake. In case you use a smaller pan you will not have fairly sufficient house for all the batter. (Discover one thing inventive to do with any further. Attempt utilizing it as a dip for contemporary fruit!)
  4. You’ll be able to pace up the setting course of by inserting the cheesecake within the freezer, simply watch out and examine on it incessantly to stop it from freezing stable.

Diet Information

Vegan Pumpkin Cheesecake

Quantity Per Serving (1 slice (1/10 of recipe))

Energy 519
Energy from Fats 339

% Day by day Worth*

Fats 37.7g58%

Saturated Fats 17.9g90%

Sodium 485mg20%

Potassium 202mg6%

Carbohydrates 43.2g14%

Fiber 2.3g9%

Sugar 22.6g25%

Protein 5.4g11%

Calcium 31mg3%

Iron 3mg17%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.

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