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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Refrigerating Time 6

Total Time 7 5

Servings slices

Calories 464kcal

Author Julia Maz

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.

Video

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