This recipe for my Easy Vegan Pumpkin Cheesecake is a real game changer.
It's always my goal here on It Doesn't Taste Like Chicken to make recipes that YOU want. I try to make vegan food easier, full of flavor, and super satisfying. I also try to make it fulfil each and every craving you might have. So when I asked on my Facebook page what recipes you were hoping for from me for Thanksgiving or Christmas, an Easy Vegan Pumpkin Cheesecake recipe was one of the most requested.
My Easy Vegan Pumpkin Pie is one of the most popular recipes on my blog and I already have a classic plain vegan cheesecake that is to die for in my cookbook Fuss-Free Vegan. So my plan of attack was to combine both recipes to make the ultimate easy vegan pumpkin cheesecake. That's what I did, and let me tell you, am I ever glad you requested this recipe because ooh la la, this is one mighty delicious pumpkin infused dessert.
The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious.
I'm a fan of cheesecake with no toppings, but I know that I'm not the norm. So if you want to jazz this vegan pumpkin cheesecake up a little, feel free to serve it with Vegan Coconut Whipped Cream, Vegan Marshmallow Fluff, Pumpkin Spice Syrup, a drizzle of maple syrup, a vegan caramel sauce, some toasted pecans, or any other toppings you desire. This cheesecake can get all sorts of fancy, perfect for Thanksgiving, Christmas, or a random Tuesday celebration.
TO MAKE THE EASY VEGAN PUMPKIN CHEESECAKE CRUST:
Start by cutting a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan. You could alternatively try a silicone baking pan, but I just used what I had on hand.
For the cookie crust, I used store-bought gingersnap cookies that were accidentally vegan, but any hard vegan cookie will work such as graham crackers, vanilla or chocolate wafers. Just check to make sure they are vegan.
Grind up the cookies of your choice in a food processor. In a medium bowl, mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
TO MAKE THE VEGAN PUMPKIN CHEESECAKE FILLING:
Add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed.
The smoother you can get it, the better. I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!
Pour the mixture over top of the cookie crust and spread evenly.
Bake for 25 - 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set.
Next, grab yourself a slice and get ready to be transported to flavor country!
Bon appetegan!
Sam Turnbull.
Easy Vegan Pumpkin Cheesecake
Ingredients
For the cookie crust:
- 1 ½ cups cookie crumbs (graham crackers, ginger snaps, or any hard vegan cookie), gluten-free if preferred
- ¼ cup melted vegan butter
For the vegan pumpkin cheesecake:
- 1 ½ cup raw cashews, softened (see step 3)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup plant-based milk (such as soy or oat)
- ½ cup white sugar
- 1 tablespoon corn starch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350F (180C). Cut a circle of parchment paper to fit the bottom of an 8 inch round baking pan, and line the sides with a strip of parchment as well so that the cake won't stick to the pan.
- To make the cookie crust: grind up the cookies of your choice in a food processor. In a medium bowl mix the cookie crumbs with the melted vegan butter. Pour the crumb mixture into the pan then spread the crumbs evenly and press them down firmly. Bake for 6 - 8 minutes until the edges are lightly golden. Remove from oven but leave the oven on.
- To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
- To make the vegan pumpkin cheesecake: add all of the ingredients to a food processor or blender and blend until as smooth as possible stopping to scrape the sides as needed. The smoother you can get it, the better. I tried both the food processor and blender and didn't have a preference for either. The key was just to keep blending for a looong time. You want this baby smooth!
- Pour the mixture over top of the cookie crust and spread evenly. Bake for 25 - 35 minutes until the edges look dry and begin to crack. Let cool at room temperature, then transfer to the fridge and allow to chill uncovered for a minimum of 4 hours or overnight until set. Please note that your cheesecake may come out lighter or darker in color. This is just due to the pumpkin you use, and will taste perfect either way!
Notes
Nutrition
Sabrina says
This recipe looks amazing! What would you suggest as an alternative to cornstarch? I try to avoid corn as much as possible. Thanks 🙂
Linda Ratcliff says
Hi Sam. I’ve loved every recipe of yours I’ve tried and can’t wait to make this. I want it tonight lol.
Is there any way to speed up the setting process? Could I cool it down more quickly in the freezer?
Also is 4 hours in the fridge ideal or is longer better?
Thanks!
Rachel Willcox says
I made this today. I knew it was going to be good when I licked the spoon when I was cleaning up. When the cheesecake came out of the oven, my kitchen smelled like heaven. It wasn’t easy waiting for it to cool, chill and set. The verdict, from three adults and three (often fussy) kids, was that it was incredible! I look forward to making this for many special occasions as well as normal weekdays!
Kristen says
I made this cheesecake tonight and it was fantastic! I used Lotus Biscoff cookies for the crust and they worked perfectly!
Lauren Grochmal says
I don't understand about the parchment paper... do we remove it at some point? Is it still in there when we bake the pie? Then do we take it out as we cut each slice? What if we don't have any? Also, will a glass pie dish work instead? Sorry so many questions! Trying to figure this out!
Helena says
SO good! I used speculoos and ground almonds as a crust for mini-ones in my muffin pan. I used a little extra oat milk and pumpkin to help my old food processor along, and still a lovely texture. Then made a little extra and made pumpkin cheesecake brownies; worked excellently!
Mary says
Loved this cheesecake! Thanks
Carolyn Lefebvre says
Hi Sam, would love to make a vegan cheesecake but I'm deathly allergic to cashews. Do you have a recommendation for another nut that would work, or do you think this cheescake could be made with vegan cream cheese (tofutti or another). And if so, how much would you say?
Sam Turnbull says
I haven't tried it but raw sunflower seeds should work pretty well as an alternative. Boil them for about 15 minutes to make sure they have softened, drain and rinse. Hope that helps!
Carolyn M Lefebvre says
Great suggestion, Sam! Thank you. I love so many of your recipes, and when I get asked by someone who is "flirting" with a plant-based diet, I always send them to your site.
Sam Turnbull says
Aww thank you so much!
Karen says
Can I make it in a springform pan?
Sam Turnbull says
I would be nervous that it might leak, so if you do cover the pan in foil and put it on a baking tray, just in case 🙂
Karen Wells says
Made it in a cake pan. This is the most delicious, easy cheesecake I’ve ever made. Topped with your coconut whipped cream.
Wilma J says
This recipe is my favorite! I've made it 2 years in a row for Thanksgiving and Christmas and it is a hit with everyone! I use a spring form pan to bake, I use gingersnaps for the crust and to serve I top it with coconut whipped cream. Last year my niece and nephew fought for the last piece lol 🙂
Elizabeth says
Can I substitute the white sugar for anything? Coconut sugar? Maple syrup? Thank you!!
Sam Turnbull says
I'm not an expert in alternative sugars so I recommend checking out a guide such as this one for some tips.
Samantha says
This recipe is incredible!!! All of your recipes are always so delicious. I've tried do many vegan cheesecake recipes from different websites and this is the best, by far!!! None other even compare. Thank you for continually creating such perfect vegan recipes
Sam Turnbull says
Haha! Thrilled you love it so much, Samantha. (Great name by the way) 😉
Kara says
What do you think about using Bel Soy instead of soy milk?
Jennifer Parsons says
Can we add a tub of vegan cream cheese? How would that affect the baking time, if added?
Amy says
I made this recipe just a few days ago and have multiple times as well. It’s soooo delicious !!
Sam Turnbull says
Yay! So happy you love it, Amy!
Eve says
Okay so apparently I don’t know how to read so I froze this for four hours instead of baking it, 10/10 really good but someone else just made it for me and it blew my mind that they baked it. Good either way lol
Michele says
But it was still super yummy
Deb says
On my goodness - this was fabulous. Our first Thanksgiving with all vegan friends and I made this and your pumpkin pie for dessert with homemade coconut whipped cream and both were eaten but the winner was the pumpkin cheesecake. Thank you - I love everything I've made from your cookbook, blog and recipes your email. You're my favorite chef!!!!☺
Sam Turnbull says
Awww thank you so much, Deb 🙂
Michelle says
I just made this with Oreos because that's all we have. I also used 3 heaping teaspoons of cornstarch which I think really helped achieve that cheesecake texture. I also skipped the salt because my cashews are already pretty salty. Thanks for the keeper recipe, Sam!
Amy says
Just made this today and wow! Is it ever good !!
This was my first attempt of cheesecake of any kind. I may have over cooked a little and not enough blending, but still turned out well.
Thank you for this recipe. Will definitely be making this again !!
Sam Turnbull says
Wonderful! SO happy you enjoyed!
Michelle says
Hello! How far in advance do you think I can make this? I can't wait to try it!!
Sam Turnbull says
I should keep for about 5 days 🙂