The easiest vegan pumpkin cheesecake you’ll ever make! Packed with pumpkin flavor, naturally dairy free, gluten free, and nut free, this pumpkin cheesecake is deliciously sweet and light!

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!

pumpkin cheesecake

If you couldn’t tell, I have a thing for pumpkin. Well, really all things fall. It’s just the all-time best season.

Best fashion, best decorations, prettiest leaf colors, and not to mention, the best recipes! OH, and everyone is usually happy because they’re gearing up for the holidays.

sliced cheesecake with so delicious creamer

Well, I have another holiday dessert to grace your tables 🙂 This beautifully baked pumpkin cheesecake that you won’t even be able to tell is dairy free, gluten free, and vegan, all thanks to my friends at So Delicious!

Not too bad, right? The first test run I did of this recipe, it was devoured by my household in a matter of two days. There was just no stopping us! So, if you dig pumpkin, this easy pumpkin cheesecake is about to become your next favorite healthy fall dessert!

slice of pumpkin cheesecake

The best pumpkin cheesecake

Well, not only is this pumpkin cheesecake naturally gluten free and vegan, but you also won’t be able to taste or tell the difference.

This recipe essentially just tastes like a tangier version of an amazing pumpkin pie, only thicker and with an oat-y crust.

It’s also an extraordinarily easy pumpkin cheesecake recipe. You only need one machine, the handy-dandy food processor, and a springform pan. Along with a few ingredients, that is:

  • 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!)
  • Oats
  • Maple syrup
  • Arrowroot powder
  • Coconut oil
  • So Delicious Coconutmilk Organic Creamer
  • Spices (cinnamon + pumpkin pie spice)

Not too bad, eh?

slices of pumpkin cheesecake

The first step is making the cheesecake crust, which is just blending all of the crust ingredients into the food processor until it’s a thick dough, then pressing it into a springform pan.

The second is adding all of the vegan pumpkin cheesecake filling ingredients to the food processor, then pouring it into the crust to bake!

Get ready, because you’re going to fall in love with this easy fall dessert 😉

slices of pumpkin cheesecake on table

How is this vegan cheesecake nut free and soy free?

I would like to also point out that, though rare to come across, this healthier pumpkin cheesecake is indeed nut free and soy free. Yes, I topped this version with a few pecans, but that’s completely unnecessary: you could use pumpkin seeds, or just dollop with some coconut whipped cream!

I know, I know, well, it’s all thanks to a few specific ingredients: the oats, the coconut oil, and the So Delicious Coconutmilk Coconut Creamer! These ingredients help to keep this easy pumpkin cheesecake very allergy friendly. We’ve already got the gluten and the dairy allergies taken care of, but most of the time, these types of recipes are filled with nuts and soy.

slice of cheesecake on plate

Not that there is anything wrong with nuts nor soy, I mean, I love my soy sauce and my hazelnuts (because #nutella4lyfe), but it does make it difficult if someone has a nut allergy or a soy allergy on top of it all.

So I decided that the best pumpkin cheesecake needed to be free of these allergens so that anyone and everyone could enjoy without having to sacrifice flavor or one’s health 🙂

slice of cheesecake

Vegan Pumpkin Cheesecake Tips & Tricks

  • Cook the oats that are used for the filling. You only need to cook the oats for the filling and not the crust, but this is what yields that same “cheesecake”-like texture without using any soy or nuts!
  • 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!
  • Try to stick with maple syrup and not swap it out for another sweetener. Not only does maple syrup yield the best flavor, as it adds to the pumpkin’s fall-ness (lol), but it also aids in the texture and stability of both the crust and the filling.
  • When baking the cheesecake, don’t fret if the middle isn’t set all the way! This can sometimes happen, like with my vegan cannoli cheesecake, but if you give it time to set in the fridge, it should harden.
  • 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!
pile of cheesecake slices

I hope you enjoy this vegan pumpkin cheesecake as much as I do, and 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!

More pumpkin desserts and fun fall recipes!

Healthy Pumpkin Spice Cupcakes

The BEST Pumpkin Muffins

Pumpkin Swirl Brownies

Paleo Pumpkin Pie

Healthy Apple Crisp

Vegan Apple Crumb Bars

The BEST Pumpkin Bread

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

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sliced vegan pumpkin cheesecake

Vegan Pumpkin Cheesecake

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 280
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


The easiest vegan pumpkin cheesecake you’ll ever make! Packed with pumpkin flavor, naturally dairy free, gluten free, and nut free, this pumpkin cheesecake is deliciously sweet and light!



Gluten Free Cheesecake Crust:

  • 3 cups rolled oats
  • 1/2 cup coconut oil, softened
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 57 tbsp cold water

Vegan Pumpkin Cheesecake Filling:

  • 1 can pumpkin puree, not pumpkin pie filling
  • 1 cup rolled oats, cooked in 3/4 cup water
  • 2 tbsp maple syrup
  • 3/4 cup So Delicious Coconutmilk Creamer
  • 1 tbsp arrowroot powder
  • 2 tsp cinnamon
  • 3 tsp pumpkin pie spice


  1. Preheat the oven to 375F and line an 8″ springform pan with parchment paper.
  2. Start by making the oat crust. In a large food processor, pulse the rolled oats until they’re a flour. You can have some chunks of oats in there, just as long as most of it is a flour.
  3. Add in remaining crust ingredients and puree until it’s a thick clump. The batter should be sticky.
  4. Press the crust into the pan and work it up the sides of the springform pan.
  5. Place the crust in the freezer to chill while you prepare the cheesecake filling.
  6. Place all pumpkin cheesecake filling ingredients into the food processor and pulse until smooth.
  7. Pour filling into the cheesecake crust and place the cheesecake into the oven to bake for 30 minutes, or the center is almost set.
  8. Carefully remove the pumpkin cheesecake from the oven and allow it to cool for 10 minutes. Then transfer it to the fridge to chill for at least 4 hours, preferably overnight.
  9. When ready to serve, top with coconut whipped cream and enjoy!


  • Serving Size: 1 slice
  • Calories: 228
  • Sugar: 7
  • Fat: 12
  • Saturated Fat: 8
  • Carbohydrates: 28
  • Fiber: 3
  • Protein: 4

Keywords: pumpkin cheesecake, vegan, dairy free, nut free, gluten free

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