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!
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
- 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.
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.
- 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