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.
Notes
Nutrition
Ann says
OMG Delicious!! I need to make this for a couple of vegans on Thanksgiving. Not only vegan but no sugar and preferably no flour. Will probably make nut based crust. For sugar I subbed maple syrup. The substitution for 1/2 cu sugar is 6T maple syrup and reduced almond milk by 1 1/2T. Also covered it w 4 oz vegan cream cheese mixed w 1/2 teaspoon vanilla and 1/4cup maple syrup. Even dedicated NON-vegans love it.
Mari says
Hi! Loved this recipe! It was creamy and tasty just like real cream cheese cheesecake! Thank you for this recipe! I almost gave up on trying vegan cheese cake as I tried a recipe off another site that didn’t work for me. Sooo glad I didn’t give up. I will be making it again for thanksgiving. I used soy milk in the recipe, Do you think canned full fat coconut milk would work? Thanks. Mari
Sam Turnbull says
I haven't tried it but it might be a bit too rich for this recipe. Glad you enjoyed it!
Audra says
I made this and my whole family loved it!
I ran out of the molasses ginger cookies I was using for the crust (I ate too many while I boiled my cashews, eek) so I made it with 1 cup cookie crumbs and 1/2 cup of pretzel crumbs. The salty, sweet and spicy combo was their favorite part, so if you run out of cookies--don't despair!
Sam Turnbull says
Oh that sounds delicious!! Glad you enjoyed, Audra 🙂
Skye says
Wondering about substituting sugar for maple syrup? For a pumpkin maple pie? Will that mess with the consistency too much? What about stevia?
Sam Turnbull says
Hi Skye, yes substituting a liquid sweetener such as maple syrup will alter the texture and I am not sure of the results. Stevia would also be an experiment that I cannot predict the outcome of. Sorry I can't be more help!
Ksd05 says
Hi! Planning to make this for a family gathering this Christmas! I just have 2 questions:
I'm not a vegan myself, but others in the family are and I've never been sure about putting white sugar in cakes.. Is it considered vegan? And 2nd question, can I boil and blend fresh pumpkin for this?
Sam Turnbull says
A lot of brands of white sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US as far as I know, but I do check the sugar I buy to make sure. The standard brand I use here in Canada is Redpath and they say on their site that the sugar is indeed vegan-friendly. So you just want to check the brand you’re purchasing. A helpful tip is that all organic sugar is always vegan-friendly. As for the pumpkin, you can absolutely use homemade pumpkin puree. Enjoy!
Byron says
Late to the party but for anyone else who might stumble upon this later...
Check your grocery store or local health food store's bulk section. You can often find unrefined sugars for fairly cheap if the possibility of born char is a concern.
(Cheesecake was excellent by the way- got 5 stars from the omni in-laws)
Jennifer Wollin says
I made this for Thanksgiving and my 9 yo.son loved it so much that he said he wants it for his birthday! It was a hit to say the least! I have a question, can I use a springform pan instead of a round cake pan?
Thanks!
Sam Turnbull says
That's awesome!! Thrilled it was enjoyed so much 🙂 Yes, I believe a springform pan should work just fine. Enjoy!
Lauren says
My husband said this is better than pumpkin pie! I used a premade gluten free Chocolate Graham Cracker Crust, and added a tablespoon of Apple Cider Vinegar to the filling to give it a nice tang. This is definitely on our Thanksgiving list again next year!
Sam Turnbull says
Awesome! So happy you enjoyed it!
Karen says
Hi Sam,
First let me say, your pumpkin pie recipe is amazing! Made a "test pie" before Thanksgiving and used my coworkers for taste testing. "The best I've ever had," one said (and she's right!)
Imagine my dilemma when I discovered the pumpkin cheesecake recipe - which to make for our Saturday Thanksgiving? (Still haven't decided...)
Do you think this could be adapted to be a chocolate peanut butter cheesecake? That's my Dad's favorite at a local restaurant (and my fave in pre-vegan days). I might play around with it and let you know the results. That's again for all your fabulous recipes and your cheerful videos! 🙂
Sam Turnbull says
That's awesome, Karen!! Converting this to chocolate and peanut butter is a big shift, and baking is a science so I'm not sure it would be easily converted. Even converting my plain cheesecake recipe in my cookbook, to this pumpkin one took several tries before perfecting it. If you give it a go, let us know how it turns out!
Rachel says
Would this recipe work for a vegan cheesecake without pumpkin?
Sam Turnbull says
No, for that I would recommend my vegan cheesecake recipe in my cookbook Fuss-Free Vegan.
Rachel says
thank you!
Robyn says
Thanks, awesome cheesecake
Sam Turnbull says
You're most welcome, glad you enjoyed 🙂
Alison Marie says
I think I would try this with maple syrup and coconut milk instead-that is how I make my pumpkin pie now-but I know it would be a looser filling with liquid sweetener. Has anyone tried it this way?
Sam Turnbull says
That's how I make my pumpkin pie recipe too, but that won't work for a vegan cheesecake recipe. It's a totally different texture. 🙂
Mary says
Really good! For me it hit more of a pumpkin pie spot than a cheesecake spot but that's actually preferable. Easier to make than pie as well. I used fresh baked pumpkin instead of canned. Another winner from Sam!
Sam Turnbull says
So thrilled you loved it, Mary 🙂
tanya says
Hi Sam! Can I substitute the puréed pumpkin for canned pumpkin pie filling? I am just trying to use up a few tins before their expiry date.
Sam Turnbull says
Pumpkin pie filling contains sugar, spices, and probably something to set it, so it will likely change the taste and texture of the cheesecake. I would recommend using pumpkin puree 🙂
Laurie says
Anything you would suggest to use instead of the cashews if one is allergic to nuts? Thanks!
Sam Turnbull says
I haven't recipe tested anything else, unfortunately. Sunflower seeds may work but the taste, texture and colour would likely be different.
Veronika says
What about silken tofu?
Sam Turnbull says
I haven't tested it so I can't be too sure, but I believe that would be too light and not provide the right texture.
Dale says
I love your recipes they always turn out great. Do you think I could freeze this I’d like to make ahead and put in freezer if possible.
Sam Turnbull says
Thank you so much, Dale! I haven't tried it myself, I think the crust might get a little soft, but based on the rest of ingredients I think it should freeze just fine. Enjoy!
Clare Russell says
Bless your heart for coming up with a non-soy based cheesecake. May your food processor blades never be dull!
Sam Turnbull says
Haha!! What a great wish! 🙂
Laurel says
Ooh, yumm=ee. Tragically, I don't have any pumpkin puree left but I do have half a dozen baked sweet potatoes and some cashews soaking right at this minute.
Here's the plan... cookie crumbs plus 2 Tbsp cocoa powder plus melted cocoa butter replacing the margarine plus some ginger powder for a chocolate ginger cookie crust.
You've just got to love the Fall and pumpkin season.
Thanks for the inspiring post.
Sam Turnbull says
I hope you enjoy it!
Jo says
Definitely making this tomorrow
Sam Turnbull says
Enjoy!
CHANNAH HERRMANN says
DO I HAVE TO USE WHITE SUGAR THAT'S NOT HEALTHY
Sam Turnbull says
My blog isn't focused on health foods. You can substitute with whatever you want but I'm not sure of the results.
Brunella Battista says
I always use dates instead of sugar.
Nadia says
What is the conversion you use? (How many dates do you substitute for 1/2 cup sugar?)
Sam Turnbull says
Not all vegans want health-focused recipes all the time. This particular recipe was directly requested by my readers, so yes, it is what they wanted. Clearly, you are not my target audience, and that's totally fine. As you are mention there are lots of other sites that offer health-focused recipes, so I suggest you visit those sites instead.
Wendy Chapman says
Hi, there. Am I missing Step 2 on how to soften the raw cashews? I don't see it anywhere in the recipe.
Kaitlyn says
Most people soften cashews in boiling water for 10 minutes. Drain and then use. I have a decent blender so I typically powder dry raw cashews first then add to recipes thus skipping this step.
Wendy Chapman says
Thanks, Kaitlyn!
Sam Turnbull says
Yes, apologies Wendy! I forgot to include the step but it is there now (as step 3). 🙂
Wendy Chapman says
Thanks, Sam! Much appreciated! Can't wait to make it!