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    Home » All Recipes » Desserts » Vegan Pumpkin Cheesecake

    Vegan Pumpkin Cheesecake

    Oct 5, 2022 by Tania Sheff · This post may contain affiliate links

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    This Vegan Pumpkin Cheesecake is creamy and full of delicious fall flavors. Serve this easy to make dessert after your holiday meals or just enjoy a slice with coffee and friends this season.

    Vegan Pumpkin Cheesecake slice with fork marks

    This Vegan Pumpkin Cheesecake is the perfect dessert for the fall season. From holiday meals to potlucks and parties, this dessert will be the star of the show. Creamy filling with a crumbly graham crust, it uses cashews and silken tofu to get that delicious texture. With pumpkin spice and just a hint of citrus from the tangerine, this dessert is a fall favorite.

    This vegan recipe is easy to make and can be done ahead of time for convenience. You can even freeze it a week ahead to make your holiday meal preparation easier. It can also be made gluten free and nut free, if you like. You really can't go wrong with serving this pumpkin cheesecake! Let's talk about what ingredients you'll be using.

    Video Tutorial

    What you'll need

    Crust: graham crackers + coconut oil + pinch of salt.

    Pumpkin filling

    • Cashews.
    • Silken Tofu.
    • Pumpkin Puree.
    • Sugar.
    • Cornstarch.
    • Lemon Juice.
    • Tangerine Zest + Juice.
    • Pumpkin Spice.
    • Sea Salt.
    • Vanilla Extract.

    How to make this Vegan Pumpkin Cheesecake

    1. Boil the cashews. Bring a medium pot of water to a boil, add the cashews, and cook for 15 minutes. Drain and set aside.

    cooking the cashews

    2. Make the crust. In a large food processor, pulse the graham crackers until fine crumbles form. Then add some coconut oil and a pinch of salt, and pulse until well combined.

    processing the graham crackers

    3. Transfer the crumbles into an 8-inch springform pan, spread evenly, and press firmly into the bottom. Set aside.

    making the crust

    4. Make the pumpkin batter. Into the same food processor (no need to rinse), add cashews, tofu, pumpkin puree, sugar, corn starch, lemon juice, tangerine zest and juice, pumpkin spice, sea salt, and vanilla extract. Process until very smooth (about 3-4 minutes).

    making the pumpkin batter

    5. Pour the cheesecake batter into the prepared springform pan and gently spread with a spoon. To insure against leaks, place the pan on a cookie sheet.

    pouring the batter into the pan

    6. Bake it! Transfer to the center rack of your oven and bake on 350°F (175°C) for about 35 minutes. Allow to cool completely. Transfer the pumpkin cheesecake into the fridge and refrigerate for 4 hours, or overnight. Serve with coconut whipped cream, if desired.

    baked Vegan Pumpkin Cheesecake on a plate
    Vegan Pumpkin Cheesecake on a spatula

    Tips for the best Vegan Pumpkin Cheesecake

    • Use raw cashews. Because you will be boiling them, you can use raw cashews that have not been roasted or seasoned. This will also allow you to control the level of salt in your cheesecake.
    • Use a glass to press down the crust. Pressing the crust flat will eliminate air bubbles that will cause it to crack and crumble. Use a glass because it will apply even pressure without denting the crust.
    • Place the cheesecake on a cookie sheet to bake. As your Vegan Pumpkin Cheesecake bakes, some liquid might leak out. To avoid unnecessary clean up, use a pan to catch any leaks.
    • Allow it to cool and chill. For this cheesecake to form the right texture, it needs to set after baking. Then chill it at least 4 hours, but overnight is better. Make this a day ahead to save meal time prep!

    Add-ins and Substitutes

    • Make it gluten free. Replacing the graham crackers with a gluten-free alternative will make this both gluten-free and vegan.
    • Substitute vegan cream cheese. If you are staying away from soy products, you can use vegan cream cheese instead of silken tofu.
    • Add caramel sauce. You can buy some or make your own by cooking brown sugar, vegan butter, coconut milk, vanilla, and salt together for a sweet sauce to drizzle on top.
    • Substitute ginger cookies for the crust. If you like your crust with a little extra flavor, these cookies will add a nice touch of ginger.

    How to Store

    Store this Vegan Pumpkin Cheesecake in the refrigerator in an airtight container or covered with plastic wrap for 4-5 days. You can also freeze this dessert whole or by the slice (for easy snacking!) by wrapping it in foil and plastic wrap or placing it in a freezer-safe container. The cheesecake should last for up to 2 weeks frozen.

    How to Serve it

    • With toppings. Serve this Vegan Pumpkin Cheesecake with coconut whipped cream, caramel sauce, crushed pecans, or any other toppings that you like.
    • After a holiday meal. Make this the dessert following a meal of Whole Roasted Cabbage, Baked Portobello Steaks, or Vegan Scalloped Potatoes.
    • After small dishes. The flavors in this cheesecake work well with savory side dishes, such as Amazing Lentil Chili, Vegan Stuffed Peppers, and Mashed Potatoes with Vegan Gravy.
    Vegan Pumpkin Cheesecake close up shot

    I hope you enjoy serving this delicious and creamy Vegan Pumpkin Cheesecake. It's delightfully simple and the perfect addition to any holiday meal.

    More tasty vegan treats:

    • Strawberry Oatmeal Bars
    • Puffed Cereal Bars
    • Best Vegan Oatmeal Cookies
    • Homemade Nutella
    • Avocado Brownies

    Vegan Pumpkin Cheesecake

    This Vegan Pumpkin Cheesecake is creamy and full of delicious fall flavors. Serve this easy to make dessert after your holiday meals or just enjoy a slice with coffee and friends this season.
    5 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Refrigerating Time: 6 hours
    Total Time: 7 hours 5 minutes
    Servings: 8 slices
    Calories: 464kcal
    Author: Tania Sheff

    Ingredients

    Crust

    • 6 oz. graham crackers (most brands are vegan, check package
    • 4 tbsp. coconut oil
    • a pinch sea salt

    Pumpkin Filling

    • 2 cups raw cashews
    • 16 oz. silken tofu
    • 1 cup pumpkin puree
    • ¾ cup sugar
    • 1 tbsp. cornstarch
    • 1 tsp. pumpkin spice
    • 1 tsp. vanilla extract
    • 2 tbsp. lemon juice
    • 1 tangerine
    • ¼ tsp. sea salt

    Instructions

    • Boil the cashews. Bring a medium pot of water to a boil, add the cashews, and cook for 15 minutes. Drain and set aside.
    • Make the crust. In a large food processor, pulse the graham crackers until fine crumbles form. Then add some coconut oil and a pinch of salt, and pulse until well combined.
    • Transfer the crumbles into an 8-inch springform pan, spread evenly, and press firmly into the bottom. Set aside.
    • Make the pumpkin batter. Into the same food processor (no need to rinse), add cashews, tofu, pumpkin puree, sugar, corn starch, lemon juice, tangerine zest and juice, pumpkin spice, sea salt, and vanilla extract. Process until very smooth (about 3-4 minutes).
    • Pour the cheesecake batter into the prepared springform pan and gently spread with a spoon. To insure against leaks, place the pan on a cookie sheet.
    • Bake it & cool it! Transfer to the center rack of your oven and bake on 350°F (175°C) for about 35 minutes. Allow to cool completely. Transfer the pumpkin cheesecake into the fridge and refrigerate for 4 hours, or overnight. Serve with coconut whipped cream, if desired.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Add-ins and Substitutes

    • Make it gluten free. Replacing the graham crackers with a gluten-free alternative will make this both gluten-free and vegan.
    • Substitute vegan cream cheese. If you are staying away from soy products, you can use vegan cream cheese instead of silken tofu.
    • Add caramel sauce. You can buy some or make your own by cooking brown sugar, vegan butter, coconut milk, vanilla, and salt together for a sweet sauce to drizzle on top.
    • Substitute ginger cookies for the crust. If you like your crust with a little extra flavor, these cookies will add a nice touch of ginger.

    How to Store

    Store this Vegan Pumpkin Cheesecake in the refrigerator in an airtight container or covered with plastic wrap for 4-5 days. You can also freeze this dessert whole or by the slice (for easy snacking!) by wrapping it in foil and plastic wrap or placing it in a freezer-safe container. The cheesecake should last for up to 2 weeks frozen.

    Nutrition

    Calories: 464kcal | Carbohydrates: 53g | Protein: 11g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 209mg | Potassium: 443mg | Fiber: 3g | Sugar: 29g | Vitamin A: 4843IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg

    More Desserts

    • Strawberry Oatmeal Bars
    • 3-Ingredient Puffed Cereal Bars
    • Best Vegan Oatmeal Cookies
    • Red Lentil Curry

    Reader Interactions

    Comments

    1. Krasimira says

      October 05, 2021 at 6:57 pm

      5 stars
      Very light fall dessert, that will start your day or wow your dinner 😊 Thank you

      Reply
      • Tania Sheff says

        October 05, 2021 at 7:02 pm

        Thank you so much, Krasichka!

        Reply

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