This Vegan Pumpkin Cheesecake is an easy no-bake dessert, with hints of Fall flavor. It’s naturally-sweetened and dairy-free, and you don’t need any special equipment to make it!
What is Vegan Cheesecake made from?
Classic Vegan Cheesecake is made from either cashews or tofu, but this recipe uses cashew butter as the base, so you don’t have to break out the food processor.
Tip: I recommend using raw cashew butter in this recipe, so that your cheesecake doesn’t taste like roasted cashews. You can make homemade cashew butter in just about 10 minutes if you can’t find raw cashew butter at your local grocery store.
No-Bake Almond Flour Crust
In keeping with the no-equipment theme, this crust is made with almond flour, so you can stir it together in just minutes!
I add molasses and ground ginger to give this crust a “gingerbread” flavor, but you can omit those if you’d rather have a more plain, straight-forward crust. Either way, it’s delicious.
I use a 7-inch spring-form pan for this recipe, which keeps the filling and crust thick. If you only have a larger pan, keep in mind that the overall cheesecake will be more flat in appearance.
Tip: To guarantee your dessert will easily come out of the pan, line the pan with a square of parchment paper. Spray the pan lightly with oil first, then press the parchment into the pan. The oil will keep it in place, so it doesn’t move around later.
Why You’ll Love It
This Vegan Pumpkin Cheesecake is:
- Naturally sweetened
- and super easy to make!
This recipe is a great way to use up any pumpkin puree that you might have leftover from another recipe. If you need to use up even more pumpkin, try my pumpkin oatmeal, pumpkin smoothie, or pumpkin spice latte recipes.
Be sure to serve this vegan pumpkin cheesecake chilled, because it will become soft quickly at room temperature. You’ll need to freeze it initially, until firm, and then you can transfer it to the fridge later if you’d like a softer texture.
Serve with coconut whipped cream and a sprinkle of cinnamon for an extra-pretty presentation.
Vegan Pumpkin Cheesecake (No-Bake!)
- Lightly spray a 7-inch springform pan with oil, then press a square of parchment paper into the bottom. To make the crust, stir together the almond flour, coconut oil, maple syrup, molasses, ginger, and salt. Press it firmly into the bottom of the prepared pan.
- In the same bowl to prepare the cheesecake filling. Stir together the cashew butter, pumpkin, maple syrup, coconut oil, pumpkin spice, lemon juice, and salt. Mix until totally smooth, then pour it into the pan, over the crust.
- Smooth the top with a spatula, then place the cheesecake on a flat surface in the freezer to chill until firm, about 2 to 3 hours.
- When the cheesecake feels totally firm to the touch, remove it from the pan and slice. Serve chilled for the best texture; it will melt if you leave it at room temperature for too long, but after it's firm you can store it in the fridge if you'd prefer a softer texture. Leftovers can be stored in the freezer for up to 3 months when tightly covered.
If you try this Vegan Pumpkin Cheesecake, please leave a comment below and let me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience!