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Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake is luscious, creamy, and so easy! Make this vegan dessert for holiday dinners packed with pumpkin spice flavor.
Course Dessert
Cuisine American
Keyword vegan pumpkin cheesecake
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Inactive Time 5 hours
Total Time 7 hours 50 minutes
Servings 8 Servings
Calories 783kcal
Author Cindy Gordon | Vegetarian Mamma


  • 9-inch springform pan
  • Electric mixer


For The Crust

For The Filling


  • 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. 


Calories: 783kcal | Carbohydrates: 82g | Protein: 11g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 643mg | Potassium: 262mg | Fiber: 10g | Sugar: 54g | Vitamin A: 8703IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 4mg