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.




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

8 slices

7 hours 5 minutes

Step 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.

Step 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.

Step 3

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

Step 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. 

Step 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.

Step 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.

How to Store

Store this Vegan Pumpkin Cheesecake in the refrigerator in an airtight container or covered with plastic wrap for 4-5 days.