This vegan pumpkin cheesecake recipe is the perfect vegan Thanksgiving dessert! It's full of fall flavors like pumpkin and warm spices. It tastes just like a traditional cheesecake, so you won't even know it's dairy-free and egg free!
This cake has a creamy pumpkin filling and a delicious graham cracker crust that will make it your new favorite dessert this holiday season!
What you'll need to make your vegan cheesecake recipe
Filling Ingredients
- silken tofu: silken tofu works best for this recipe because it creates a smooth and creamy texture in desserts.
- cashews: soak the cashews overnight in water. If you forget, soak them in boiling water for 1 hour before making the recipe.
- lemon juice
- coconut cream: refrigerate a can of coconut milk overnight. Then when you open it, scoop out only the solid part that has formed at the top. This is your coconut cream.
- a can of pumpkin purée: I buy canned pumpkin puree because it is much faster and easier than making your own. However, I know cans of pumpkin puree aren't as popular in some countries as they are here in the US, so I wanted to provide a recipe to make homemade pumpkin puree if you can't find any in stores near you.
Also, a note that this recipe calls for pumpkin puree, NOT pumpkin pie filling (there is a difference)! Pumpkin pie filling comes with sugar and spices already in it. - maple syrup: I used light, golden-colored maple syrup so that the darkness of the maple syrup doesn't change the color of my cheesecake.
- sugar: I used white sugar to keep the color of the cheesecake bright and orange, but you can also use coconut sugar or brown sugar if you prefer.
- vanilla extract
- cinnamon
- nutmeg
- allspice
- ginger: if you have pumpkin pie spice on hand, you can use that instead of this spice combination.
- cornstarch- arrowroot powder or tapioca starch should also work, but I haven't tested this recipe with them so I cannot say for sure.
- pinch of sea salt
Cookie Crust
- vegan graham crackers: I used Biscoff cookies
- vegan butter: coconut oil should also work, but I have not specifically tried it with this recipe.
The full ratios for the ingredients are at the bottom of the post in the recipe card.
Tools you'll need
- springform pan: I made this recipe in a six-inch springform pan. I highly recommend using a springform pan because you can easily remove the cake from the pan after it's done. It makes slicing and taking out individual slices much easier. You can definitely use a regular cake pan or cake tin if you don't have one, and the taste will be just the same, but you won't be able to remove the cheesecake from the pan, and slicing individual pieces is a little bit trickier.
- food processor: this recipe is best made in a food processor or high-speed blender. Using a stand mixer won't work for the filling, because the cashews need to be finely ground up.
How to make this creamy vegan pumpkin cheesecake
Preheat the oven to 350*F/ 1754*C.
Start by using a paper towel or kitchen towel to gently press the silken tofu to remove as much water from it as you can.
To a food processor or a high-speed blender, add the tofu, cashews, lemon juice & zest, coconut cream, pumpkin, maple, sugar, vanilla, spices, and cornstarch.
Blend for several minutes on high speed, until you reach a very smooth consistency. Then set the cheesecake filling aside.
To a clean bowl of the food processor or high-speed blender, add the vegan cookies and melted vegan butter. Pulse them together until the cookies have completely crumbled.
Grab a springform pan, cut out a circle of parchment paper to line the bottom of the pan with, and grease the sides of the pan with coconut oil.
Transfer the crust to the pan. Press it down tightly to the bottom of the pan, slightly lifting on the sides of the pan. Use your fingers, a spoon, or the flat bottom of a measuring cup to do this.
Pour the pumpkin cheesecake filling on top of the pie crust. Use a spoon to even out the top so it is level and flat.
Baking the cheesecake in a water bath
I baked my cheesecake in a water bath. This is a great cooking method for cheesecakes because it ensures that the cheesecake cooks evenly and doesn't crack at the top. It's pretty simple to make one.
You're going to want to tightly wrap the bottom of your springform pan with aluminum foil. This ensures that none of the water seeps into your cheesecake.
Then you will put your cheesecake-filled springform pan inside another pan, and fill the second pan with hot water. You will then add the pans to the oven, and bake as usual.
Bake the cheesecake for 50 minutes- 1 hour.
The baking time will depend on the size pan you use, as well as your oven. You'll know the cheesecake is ready when the edges are golden brown, but the middle is still a tiny bit jiggly. It's okay if it looks just a bit undercooked because it will continue to cook while it's cooling.
Mine has a brown, caramelized top layer because I cooked it on the top rack of the oven, where the higher heat browned it. If you prefer not to have a caramelized layer like this, cook your cheesecake on the bottom or middle rack.
Once the cake is ready, remove it from the oven. Allow it to chill at room temperature until it is completely cool. Then refrigerate it overnight or for 6+ hours, to give it time to fully firm up. The hardest part is waiting to eat the cake, but I promise it's worth it!
When your decadent vegan pumpkin cheesecake has fully cooled, take it out of the fridge, top it with coconut whipped cream & extra cinnamon, slice and enjoy!
Video
If you liked this vegan pumpkin cheesecake recipe, you might also like these other vegan recipes that are perfect for the fall season
Vegan Pumpkin Cheesecake Recipe
Equipment
- springform pan
- food processor or high speed blender
Ingredients
Filling Ingredients
- 1 block silken tofu 350 g
- ½ heaping cup cashews 85 g* - Soak the cashews overnight in water, or if you forget, soak them in boiling water for 1 hour before making the recipe.
- juice of ½ lemon
- ¼ cup coconut cream Refrigerate a can of coconut milk overnight. Then when you open it, scoop out only the solid part that has formed at the top. This is your coconut cream.
- 1 can pumpkin puree- 2 cups/ 15 oz
- ⅓ cup maple syrup
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ cup cornstarch
Cookie Crust
- 150 grams vegan graham cracker type cookie I used Biscoff cookies
- 3 ½ tablespoon vegan butter 50 g
Instructions
- Preheat the oven to 350*F/ 1754*C.
- Start by using a paper towel or kitchen towel to gently press the silken tofu and remove as much water from it as you can.
- To a food processor, add the tofu, cashews, lemon juice & zest, coconut cream, pumpkin, maple, sugar, vanilla, spices, and cornstarch.
- Blend for several minutes on high speed, until you reach a very smooth consistency. Then set the cheesecake batter aside.
- To a clean bowl of the food processor, add the vegan cookies and vegan butter and pulse them together until the cookies have completely crumbled.
- Grab a springform pan, line the bottom with parchment paper and grease the sides of the pan with coconut oil.
- Transfer the crust to the pan and press it down tightly to the bottom of the pan and some slightly lifting on the sides of the pan. Use your fingers, a spoon, or the flat bottom of a measuring cup to do this.
- Pour the cheesecake filling on top of the crust. Use a spoon to even out the top so it is level and flat.
- I baked this cheesecake in a water bath- this is a good cooking method for cheesecakes because it ensures that the cake cooks slowly and evenly without cracks forming in it.
- To create a water bath, cover the bottom of the springform pan with aluminum foil and wrap it tightly. This will ensure that no water gets into the pan.
- Place the foil covered pan in a larger pan and pour water into the larger pan, filling about halfway.
- Bake the cheesecake for 50 minutes- 1 hour.
- The baking time will depend on the size pan you use, as well as your oven. You'll know the cheesecake is ready when the edges are golden brown, but the middle is still a tiny bit jiggly. It's okay if it looks just a bit undercooked, because it will continue to cook while it's cooling.
- Mine has a brown, caramelized top layer because I cooked it on the top rack of the oven, where the higher heat browned it. If you prefer not have a caramelized layer like this, cook your cheesecake on the bottom rack.
- Once the cake is ready, remove it from the oven and allow it to chill at room temperate until it is completely cool. Then refrigerate it overnight or for 6+ hours, to give it time to fully firm up.
- When the cake has fully cooled, take it out of the fridge, top it with coconut whipped cream & extra cinnamon, slice and enjoy!
Video
Nutrition
How to store your delicious vegan pumpkin cheesecake
I recommend storing this cheesecake in an airtight container in the fridge. You can either place it in a large Tupperware container or even better, store it in a glass cake stand. Cake stands are perfectly designed for storing cakes- they make your cake look super fancy and beautiful and they make serving to guests super easy- you just take it out and serve it with no need to transfer it to another dish.
How long will the cake last?
When it's stored in an airtight container in the fridge, the cake will last 4-5 days.
Stephanie
I have saved this recipe, the combination of ingredients sound delicious. I have decided not to buy Biscoff products any more however. It contains a lot f palm oil and I worry so many people use because its a vegan product its contributing to loss of more rainforest
Gaby Dimova
I completely agree with you! Apparently, there is a really small amount and it's hard because most other cookie alternatives aren't vegan (which directly has caused harm to animals). So I completely agree with you, but I use them as they are an easily accessible option that is vegan, which there aren't many of. However if you have a recommendation for a different vegan cookie, I would love to know! ❤️ Thank you for your feedback and I hope that you like the cheesecake if you give it a try 🙂
Stephanie
I used oats, coconut, dates for base. Very nice,having for dessert today
Gaby Dimova
So happy you liked them ! 🙂
Maria Palazzetti
Double checking on what size pan you used and the amount of lemon juice
Gaby Dimova
i used a six inch pan for a very tall cake, you can also use a 9 inch! 🙂 and thank you so much for pointing out about the lemon! that was supposed to say juice of 1/2 lemon, but i just had "1/2 lemon" written! all fixed nwo 🙂
Gaby Dimova
now!*