Vegan Pumpkin Cheesecake is luscious, creamy, and so easy! Make this amazing vegan dessert for holiday dinners packed with pumpkin spice flavor.
VEGAN PUMPKIN CHEESECAKE RECIPE
The moment I spot a yellow leaf, I start baking pumpkin recipes exclusively. I love this vegan pumpkin cheesecake recipe because it's great for parties but it's easy, too!
Keep it gluten free with a crunchy graham cracker crust surrounding a super flavorful and creamy pumpkin filling.
INGREDIENTS IN VEGAN PUMPKIN CHEESECAKE
Vegan graham cracker crumbs: I love the simplicity of a graham cracker crust. It's also packed with flavor! If you can't find gluten-free vegan graham crackers, you can also use your favorite cookies or even nuts in its place.
Vegan butter: You'll need a little melted butter to hold the crust together.
Sugar: Use granulated sugar for the crust and filling for that subtle sweetness.
Pumpkin pie spice: You can use a store-bought pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves.
Vegan cream cheese: You can't have cheesecake without cream cheese! Look for vegan cream cheeses thickened with oat flour to keep it gluten free.
Coconut cream: If you are unable to find this at your local grocery store, you can buy coconut milk and place the can in the refrigerator overnight. The cream will separate and rise to the top. Scoop the cream leaving the water behind.
Pumpkin puree: When you're shopping, look for 100% pure pumpkin puree, not pumpkin pie filling. The added ingredients will leave you with a deflated cheesecake!
Cornstarch: This helps thicken the pumpkin cheesecake filling without gluten.
Vanilla extract: I love the extra richness you get in cakes and cookies from vanilla extract. It's so delicious!
Lemon juice: Without lemon juice, you wouldn't have the luscious texture of the creamy cheesecake. It also helps it retain its shape and add a slight tangy flavor, too.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN PUMPKIN CHEESECAKE
- First, mix the graham cracker crumbs, melted vegan butter, sugar, and pumpkin spice spice in a bowl.
- Stir until it's thoroughly combined. This is for the crust!
- Then, pour the crumb mixture into a springform pan that's been greased and wrapped with aluminum foil. Press it evenly into the bottom. Bake the crust until it's golden brown and smells delicious. Let it cool.
- To make the cheesecake filling, beat the vegan cream cheese with an electric mixer for a few minutes until soft and creamy.
- Now, add the coconut cream, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, and lemon juice to the cream cheese. Mix until smooth.
- Next, pour the pumpkin filling into the springform pan, and smooth it out with a spatula. Set the wrapped pan in a deep baking dish, and carefully pour almost boiling water into the dish until it's about halfway up the pan sides.
- Bake the vegan pumpkin cheesecake until the outer edges are set but the middle still jiggles when shaken.
- Then, turn the oven off but leave the cheesecake inside! Let it cool slowly in the oven for about an hour. If not serving immediately, let it cool to room temperature before refrigerating.
WHAT TO SERVE WITH VEGAN PUMPKIN CHEESECAKE
I could eat this pumpkin cheesecake with every meal. Have an afternoon snack or perfect fall dessert with a slice and a hot dirty chai latte.
If you need some sweetness for breakfast — trust me, I've done it — this oat milk latte is the perfectly creamy companion for this cheesecake. It's great after dinner, too!
IS VEGAN CREAM CHEESE GLUTEN FREE?
When you're working with a vegan and gluten-free baking recipe, you've got to double check all your ingredients.
Some vegan cream cheeses do have gluten, but I've found many that don't. Look for vegan cream cheeses thickened with oat flour or almond flour.
HOW DO YOU KNOW WHEN CHEESECAKE IS DONE?
Unlike most baked goods, the toothpick trick won't work with this vegan pumpkin cheesecake. Over baked cheesecakes crack, and no one wants that.
To tell if your cheesecake is done, check the edges. You want the top edges to be set but still see a slight jiggle in the center when you gently shake it. Don't worry, the middle will finish setting as it rests.
Also, don't pull it out immediately! Turn off your oven and let the cake cool down with the oven. This helps avoid cracks, too!
MORE DELICIOUS FALL DESSERTS
Creamy desserts are the best. They're so rich! This vegan panna cotta is so chocolatey with no gelatin.
Did you know you can make perfectly moist peanut butter cookies in the air fryer? It's true! They're ready in just 7 minutes flat.
Looking for an easy midnight snack? There's nothing better than a vegan mug cake!
I made this white chocolate pumpkin mousse last year for Thanksgiving, and it was PERFECT. Everyone wanted more and it only took 7 ingredients and half an hour!
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Vegan Pumpkin Cheesecake
- 9-inch springform pan
For The Crust
- Preheat oven to 350F. Lightly grease a 9-inch springform pan. Wrap the bottom and outside of the pan with aluminum foil.
- In a medium bowl, combine the graham cracker crumbs, melted vegan butter, granulated sugar, and pumpkin spice spice.
- Stir until combined.
- Pour the graham cracker crust mixture into the springform pan and press to an even thickness on the bottom of the pan.
- Bake at 350F for 12-15 minutes, until the crust is golden and smells fragrant. Set aside to cool slightly.
- In a large bowl, add the vegan cream cheese. Beat with an electric mixer until soft and creamy, 2-3 minutes.
- Then, add the coconut cream, pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract and lemon juice. Mix until smooth.
- Pour the filling over the cooled crust. Smooth with a spatula.
- Place the springform pan in a deep baking dish.
- Add very hot (almost boiling) water to the baking dish until it reaches halfway up the side of the springform pan. Carefully place in the oven.
- Bake at 350F for 65-75 minutes or until the outer edges are set but the middle still jiggles when shaken.
- Turn off the oven and leave the cheesecake in the oven for an hour to let it slowly cool down. Remove from the oven and let cool down to room temperature before placing in the refrigerator to finish setting, at least 3-4 hours.
- I used canned coconut cream in this recipe. If you are unable to find this at your local grocery store, you can buy coconut milk and place the can in the refrigerator overnight. The cream will separate and rise to the top. Scoop the cream leaving the water behind.
- The brand of cream cheese is important and can play into the final product. We have tried this recipe with Daiya and Kroger brand cream cheese and the results were runny and not solid. Tofutti is the better brand for this recipe, followed by Trader Joe's vegan cream cheese.
- If you cannot find gluten-free vegan graham crackers, you can also use your favorite cookies or even nuts in its place.
- Be careful when you are making your water bath for the cheesecake. The water will be very hot.
- If you do not want to make this recipe with a water bath, keep in mind that the top of the cheesecake may split and the sides will rise while the top falls a bit as it cools. It will still taste quite delicious though. To help prevent cracks, do not open the oven to check on the cheesecake. Just turn the oven light on to check on it. Large temperature swings will cause the cheesecake to crack.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.