Best Vegan Pumpkin Cheesecake
Indulge in the creamy, spiced goodness with this Best Vegan Pumpkin Cheesecake—perfect for fall without any nuts or dairy!
Craving a rich, creamy, and perfectly spiced fall dessert? This nut-free Vegan Pumpkin Cheesecake is here to satisfy all your pumpkin-loving dreams! Made with wholesome, plant-based ingredients, this cheesecake delivers that classic velvety texture and warm autumn flavors without a hint of dairy or nuts. Whether you’re hosting a holiday gathering or just treating yourself, this dessert is a must-try for everyone at the table—vegans and non-vegans alike!
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Best Vegan Pumpkin Cheesecake
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Ingredients:
For the Graham Cracker Crust:
1 3/4 cups Graham cracker crumbles
5 tbsp vegan butter, melted
2 tbsp pure cane sugar
For the Cheesecake:
3, 8oz containers of vegan cream cheese (I used Kite Hill)
15 oz can of pumpkin puree
13.5 oz can of coconut cream (not coconut milk)
4 1/2 tbsp cornstarch
1 1/4 cups pure cane sugar
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
3 tsp fresh squeezed lemon juice
(optional: dairy-free whipped cream, chopped pecans)
Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit. Cover the bottom and sides of a 9 inch springform pan with tin foil. Cut a circle of parchment paper for the bottom of the pan. Spray the pan with cooking oil.
For the Crust:
Add the graham cracker crumbs, melted vegan butter and sugar to a medium-sized bowl. tip until combined. Press the mixture down into the bottom of the springform pan, reaching up the sides a little.
For the Cheesecake Filling:
Using a stand mixer, or a hand mixer, beat the vegan cream cheese until it is smooth. Add the pumpkin puree, coconut cream, sugar, pumpkin pie spice, cornstarch, pure vanilla extract and freshly squeezed lemon juice. Mix until it is combined.
Pour the mixture into the springform pan and smooth the top out with a spatula.
Bake for 60 minutes. Turn off the heat and let the cheesecake sit in the oven for an additional 10 minutes.
Remove the cheesecake from the oven and let it sit on a cooling rack for 15 minutes. The middle will still look wiggly. This is ok- the cheesecake will firm up as it cools. Transfer the cheesecake to the fridge and let it firm up overnight.
Best Vegan Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 3/4 cups Graham cracker crumbles
- 5 tbsp vegan butter, melted
- 2 tbsp pure cane sugar
For the Filling
- 3, 8oz containers vegan cream cheese (I used Kite Hill)
- 15 oz can pumpkin puree
- 13.5 oz can coconut cream (not coconut milk)
- 4 1/2 tbsp cornstarch
- 1/4 cup pure cane sugar
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 3 tbsp fresh squeezed lemon juice
Looking for more easy recipes like this Best Vegan Pumpkin Cheesecake?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! If you enjoyed making this Best Vegan Pumpkin Cheesecake or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy baking!
