Go Back
–+ servings
Slice of Vegan Pumpkin Cheesecake topped with whipped cream.
Print Recipe
5 from 2 votes

Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is rich, creamy and loaded with pumpkin spice flavor! You'd never guess this decadent dessert was dairy-free.
Prep Time20 minutes
Cook Time8 minutes
Soak + chill time4 hours
Total Time4 hours 28 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 519kcal
Author: Alissa Saenz

Equipment

  • 1 8-inch springform pan

Ingredients

For the Graham Cracker Crust

  • 2 cups vegan graham cracker crumbs (Note 1)
  • ½ cup melted vegan butter
  • ¼ cup organic granulated sugar
  • 1 teaspoon ground cinnamon

For the Batter

  • 2 cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • 1 cup canned pumpkin puree
  • ⅔ cup melted refined coconut oil (Note 2)
  • ⅔ cup maple syrup
  • 1 ½ tablespoons pumpkin pie spice
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Stir the graham cracker crumbs, butter, sugar and cinnamon together in a large mixing bowl.
  • Press the mixture into the bottom and about 1 inch up the sides of an 8-inch springform pan. (Note 3)
  • Place the pan into the oven and bake the crust until it darkens slightly, 8 to 10 minutes.
  • Remove the crust from the oven and place it on a cooling rack.
  • While the crust cools, place all of the batter ingredients into a high powered blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
  • Transfer the batter to the crust (it's okay if it hasn't completely cooled) and smooth out the top with a spatula.
  • Place the cheesecake into the fridge and allow it to chill until set. (Note 4)
  • Once the cheesecake has set, you can slice and serve it, or transfer it to an airtight container and store it in the refrigerator until ready to serve.

Notes

  1. You can crush your graham crackers by blending them in a food processor, or placing them in a sealed bag and rolling them with a rolling pin.
  2. Unrefined coconut oil will work fine, but will give your vegan pumpkin cheesecake a slight coconut flavor.
  3. A slightly larger springform pan (such as 9 inches) can be used and will give you a slightly shorter cheesecake. If you use a smaller pan you won't have quite enough space for all of the batter. (Find something creative to do with any extra. Try using it as a dip for fresh fruit!)
  4. You can speed up the setting process by placing the cheesecake in the freezer, just be careful and check on it frequently to prevent it from freezing solid.

Nutrition

Serving: 1slice (1/10 of recipe) | Calories: 519kcal | Carbohydrates: 43.2g | Protein: 5.4g | Fat: 37.7g | Saturated Fat: 17.9g | Sodium: 485mg | Potassium: 202mg | Fiber: 2.3g | Sugar: 22.6g | Calcium: 31mg | Iron: 3mg