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vegan pumpkin cheesecake sliced

No Bake Nut-Free Vegan Pumpkin Cheesecake (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 280
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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


  1. Prep: Measure out all ingredients. Line an 8″ springform pan with parchment paper on the bottom, and lightly grease the edges. 
  2. 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.
  3. 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.
  4. 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. 
  5. Freeze: Cover the top of the cheesecake with plastic wrap, and place the cheesecake into the freezer to set for 4 hours, or overnight. 
  6. 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.
  7. Serve: Top with vegan whipped cream. Sprinkle crushed pumpkin spice on top, and decorate with more toppings if desired. Slice and serve!
  8. 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