No Bake Nut-Free Vegan Pumpkin Cheesecake (Gluten Free)
You’re going to LOVE this no-bake easy vegan pumpkin cheesecake! Ultra creamy and rich, and packed with pumpkin flavor, this vegan pumpkin cheesecake is undetectably dairy free, gluten free, and nut free – and you don’t even have to turn on the oven to make the perfect vegan Thanksgiving dessert!
This post is sponsored by So Delicious! but all thoughts and opinions are my own. Thank you for supporting the brands that make The Banana Diaries possible!
Why you need this No Bake Vegan Pumpkin Cheesecake
If you’re a lover of vegan cheesecake and of pumpkin, then you’re going to be downright obsessed with this vegan pumpkin cheesecake.
Unlike this baked vegan pumpkin streusel cheesecake, this pumpkin cheesecake is no bake (so you don’t have to worry about space in your oven on Thanksgiving!), made with the simplest ingredients, and tastes out of this world creamy, delicious, and full of pumpkin spice flavor.
We have a perfectly crisp no-bake graham cracker crust encompassing the fluffiest and creamiest pumpkin cheesecake filling that’s almost mousse like when soft, and perfectly tangy and sweet.
Absolutely no one will be able to tell that this pumpkin cheesecake is indeed dairy free, gluten free, and vegan, all thanks to my friends at So Delicious!
Like my vegan Biscoff cheesecake and no bake vegan chocolate cheesecake, a no bake vegan pumpkin cheesecake is the perfect easy holiday or Thanksgiving dessert to serve to a crowd, whether or not everyone is vegan and/or gluten free! It also serves great alongside my favorite vegan caramel pecan cheesecake 🙂
Pro tip: If you’re looking for even more no bake cheesecakes to make this holiday season, check out my vegan cookbook or our vegan desserts section on the blog! You’ll also find classics, like baked vegan cheesecake and baked vegan chocolate cheesecake!
Vegan Pumpkin Cheesecake Ingredients:
- Pumpkin puree (not pumpkin pie filling! I feel like I might be saying this all season long, but there could be one person that slips up if it’s not said, so to me, it’s worth it!)
- Graham cracker crumbs: I like to make homemade vegan gluten-free graham crackers, but store-bought cinnamon-based graham crackers also work. You can also swap in just oat flour too!
- Granulated sugar: To make this pumpkin cheesecake refined sugar free, swap in maple syrup or coconut sugar!
- Vegan cream cheese: To keep this vegan cheesecake nut-free and made without cashews, I used Tofutti vegan cream cheese. You can also use Violife! I do NOT recommend Miyoko’s for this particular recipe- while I love Miyokos for their vegan butter, the cream cheese will not work for this particular recipe!
- Dairy free yogurt: You can use your favorite brand here! Along with using dairy free cream cheese, using dairy free yogurt omits the need for using lemon juice!
- Coconut oil: You can also use melted vegan butter here- of course, I recommend Miyoko’s for that!
- Vegan heavy cream: I recommend So Delicious heavy cream, or you can also use their creamer, So Delicious Coconutmilk Organic Creamer!
- Spices (cinnamon + pumpkin pie spice)
How is this vegan cheesecake nut free?
I would like to also point out that, though rare to come across, this healthier pumpkin cheesecake is indeed nut free.
Most vegan cheesecakes are cashew-based, but not this one. With a combination of vegan heavy cream, vegan dairy free yogurt, and vegan cream cheese, these ingredients help to keep this easy pumpkin cheesecake very allergy friendly.
Overview: How to make no bake vegan pumpkin cheesecake:
Below we’ll go over a brief overview of how to make this amazing no bake vegan pumpkin cheesecake! The full instructions are found down below in the recipe card.
First begin by making the vegan graham cracker crust. You can either use crushed graham cracker crumbs or oat flour with ground cinnamon, and pulse together. Then add in the melted vegan butter, and a touch of maple syrup if you’re not using graham cracker crumbs.
Press the crust into a prepared 8″ or 9″ springform pan, then place the pan into the freezer to chill while you make the filling.
To a large bowl or a stand mixer with a whisk attachment, cream the vegan So Delicious heavy cream. Then add in the softened vegan cream cheese, vegan dairy free yogurt, sugar, pumpkin puree, pumpkin pie spice, and vanilla. Cream everything together until combined.
Pour the pumpkin cheesecake batter into the springform pan, and chill the vegan pumpkin cheesecake for 4 hours, or overnight.
When ready to serve, carefully remove the cheesecake from the springform pan, and top with coconut whipped cream!
What vegan cream cheese should I use?
For this vegan pumpkin cheesecake recipe, I really recommend either Violife or Tofutti. Normally, I really love Miyoko’s vegan cream cheese. However, I’ve noticed while testing that the cream cheese filling splits for some reason.
Therefore, I really recommend sticking with either Violife or Tofutti. Both are nut-free and work great in this recipe!
Pumpkin Cheesecake topping ideas:
Here are a few of my favorite ways to top your no bake pumpkin cheesecake:
- Homemade vegan caramel sauce
- Easy vegan coconut whipped cream
- Graham cracker crumbs
- Candied pecans or walnuts (if you’re NOT nut-free)
- Toasted pumpkin seeds
- 2 ingredientVegan chocolate ganache
Vegan Pumpkin Cheesecake Tips & Tricks
- Use pumpkin spice or make your own blend! We’ve all been there (well, I’m hoping it’s not just me because I always tend to run out of the good ol’ p.spice haha!). You just run out of pumpkin spice and need to run to the store, but they’re all out! That’s why DIY exists 😉 Just mix a blend of nutmeg, cardamom, cinnamon, ginger, and cloves for the same effect in your vegan pumpkin cheesecake!
- Swap in maple syrup for a refined sugar free cheesecake filling and crust. Maple syrup yield an amazing fall flavor!
- Serve with a dollop of coconut whipped cream! I personally love So Delicious Dairy Free Cocowhip™ . It’s perfect to place on the middle or each individual slice!
You are just going to LOVE this vegan pumpkin cheesecake! If you try it out, let me know down below in the comments section! As always, I’d absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there 🙂
Happy baking and pumpkin eating!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
No Bake Nut-Free Vegan Pumpkin Cheesecake (Gluten Free)
- Prep Time: 10
- Cook Time: 30
- Total Time: 280
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
You’re going to LOVE this no-bake easy vegan pumpkin cheesecake! Ultra creamy and rich, and packed with pumpkin flavor, this vegan pumpkin cheesecake is undetectably dairy free, gluten free, and nut free – and you don’t even have to turn on the oven to make the perfect vegan Thanksgiving dessert!
Ingredients
Graham Cracker Crust:
- 250 g vegan graham crackers* see notes for gluten-free
- 1/3 cup (75 g) vegan butter*, melted and cooled to room temperature
Vegan Pumpkin Cheesecake Filling:
- 16 ounces (454 g) vegan cream cheese, room temperature
- 8 ounces (240 g) vegan dairy free yogurt
- 1 cup (250 g) pumpkin puree
- 1 cup (250 mL) heavy unsweetened dairy free milk or cream, room temperature*
- 1 cup (200 g) organic granulated sugar*
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice
- Optional toppings: vegan coconut whipped cream, vegan caramel
Instructions
- Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges.
- Make the crust: Blitz or pulse the graham crackers in a food processor or blender until they’re in a fine crumb. Pour the crumbs into a medium bowl, and add in the melted vegan butter. Mix until combined. Then press the dough into the bottom of the springform pan. Use the back of a spoon to create a smooth surface. Place the crust into the freezer while you make the Biscoff cheesecake filling.
- Mix: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese, dairy free yogurt, heavy vegan cream, sugar, vanilla extract, and pumpkin spice until fluffy and consistent, about 3-5 minutes. Then add in the pumpkin puree, and mix again until combined, about 3 minutes.
- Pour: Remove the crust from the freezer, and pour the cheesecake filling into the graham cracker crust. Smooth the top with a spoon or offset spatula.
- Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight.
- Plate:When ready to serve, remove the cheesecake from the freezer. Use a butter knife to gently run along the edges of the cheesecake before you unlock the springform pan. Carefully remove the springform pan wall, and place the cheesecake onto a plate.
- Serve: Top with vegan whipped cream. Sprinkle crushed pumpkin spice on top, and decorate with more toppings if desired. Slice and serve!
- Storage: Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.
Notes
Gluten free: You can use gluten-free vegan graham crackers, homemade or store bought, or you can use 250 g oat flour with 1 tbsp ground cinnamon and 1/3 cup granulated sugar.
Sugar: For the pumpkin cheesecake filling, you can swap in 3/4 cup maple syrup instead.
Vegan butter: You can use coconut oil if you’d prefer. I used Miyoko’s vegan butter here, but Earth Balance also works.
Vegan cream cheese: I recommend Tofutti or Violife. I do NOT recommend Miyoko’s for this one recipe- their cream cheese won’t work here!
Heavy vegan cream: I used So Delicious! Heavy Vegan Cream.
Nutrition
- Serving Size: 1 slice
- Calories: 228
- Sugar: 7
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
More vegan pumpkin recipes:
wow this is so easy and SO YUMMY!! keep the pumpkin recipes coming please 🙂
AW so happy to hear it! Enjoy!
How should I measure the coconut oil? should I pack 1/2 cup and then put in microwave to soften it a little?
Just soften it a little! I scoop the softened coconut oil into a measuring cup 🙂 Melted is a bit different! I’m so sorry that’s not specified, I’m going to add a note now! Thank you for pointing that out!
Thanks. It’s kinda hard now because my gosh is set at 76 so the coconut oil is hard. So should I soften it a bit and then measure?
I completely get that!! Warmer environments definitely make it tougher with coconut oil, vegan butter, or butter in general! As long as it’s still mostly solid, and just slightly soft, it should work! You can also stick the coconut oil in the fridge for a few minutes and then let it soften and scoop!
When you say cook the rolled oats, does that mean simmer them in water like your making oatmeal?
Yes! Or you can just microwave them! However you prefer to cook your oats 🙂
Can I replace the coconut milk creamer with something else?
If you replace the coconut milk creamer, I would use heavy coconut cream! You want that full fat in there!
Hi, you mention in the article that you like to make homemade vegan gluten-free graham crackers. I couldn’t find the recipe on your blog. Could you share it please? We don’t have neither vegan nor vegan gluten-free graham crackers here in Nice, France. 😊
Oh yes, I just updated it; I’m so sorry I forgot to link! Here you go 🙂 https://www.piesandtacos.com/vegan-graham-crackers/ Enjoy!
What yogurt do you recommend? I use plain soy usually
That works perfectly!
WOW! This recipe was so good, I was nervous to how my body would react to the ingredients, but it turned out, my whole body felt joy eating this cheese cake! Perfect measurements. I’m about to make it again. 🙂 Thanks Britt!