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    Home » Recipes » Cakes & Pies

    September 16, 2018 80 Comments

    Easy Vegan Pumpkin Cheesecake

    12.0K shares
    Jump to Recipe

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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!

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

    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.

    Easy Vegan Pumpkin Cheesecake! Make in a blender, bake and let cool overnight for an easy make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, not too sweet, just perfectly mouth pleasingly delicious. Dairy-free, gluten-free. #itdoesnttastelikechicken #veganrecipes #vegandessert #thanksgiving

     

    Next, grab yourself a slice and get ready to be transported to flavor country!

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 30 votes

    Easy Vegan Pumpkin Cheesecake

    Make in a blender, bake and let cool overnight for an easy 10 ingredient make-ahead dessert. Perfect for Thanksgiving or Christmas. The creamy bliss of a cheesecake, with autumn pumpkin flavours, is not too sweet, just perfectly mouth pleasingly delicious. 
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 1 8" cheesecake (about 12 servings)
    Calories: 222kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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

    Make Ahead: Bake and keep in the fridge for up to 5 days.
    Gluten-Free: Use gluten-free vegan cookies to make a gluten free version.
     

    Nutrition

    Serving: 1serving (recipe makes 12 servings) | Calories: 222kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 160mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3370IU | Vitamin C: 0.9mg | Calcium: 17mg | Iron: 1.7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     



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    Reader Interactions

    Comments

    1. Ann says

      November 14, 2019 at 8:18 pm

      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.

      Reply
    2. Mari says

      November 12, 2019 at 8:04 am

      5 stars
      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

      Reply
      • Sam Turnbull says

        November 15, 2019 at 6:23 pm

        I haven't tried it but it might be a bit too rich for this recipe. Glad you enjoyed it!

        Reply
    3. Audra says

      October 30, 2019 at 10:50 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        November 01, 2019 at 4:36 pm

        Oh that sounds delicious!! Glad you enjoyed, Audra 🙂

        Reply
    4. Skye says

      January 29, 2019 at 10:40 pm

      Wondering about substituting sugar for maple syrup? For a pumpkin maple pie? Will that mess with the consistency too much? What about stevia?

      Reply
      • Sam Turnbull says

        February 05, 2019 at 1:10 pm

        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!

        Reply
    5. Ksd05 says

      December 17, 2018 at 7:12 am

      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?

      Reply
      • Sam Turnbull says

        December 18, 2018 at 10:49 am

        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!

        Reply
      • Byron says

        December 01, 2019 at 3:52 pm

        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)

        Reply
    6. Jennifer Wollin says

      December 01, 2018 at 6:12 pm

      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!

      Reply
      • Sam Turnbull says

        December 02, 2018 at 1:46 pm

        That's awesome!! Thrilled it was enjoyed so much 🙂 Yes, I believe a springform pan should work just fine. Enjoy!

        Reply
    7. Lauren says

      November 25, 2018 at 6:35 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        November 27, 2018 at 5:49 pm

        Awesome! So happy you enjoyed it!

        Reply
    8. Karen says

      November 23, 2018 at 9:51 am

      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! 🙂

      Reply
      • Sam Turnbull says

        November 24, 2018 at 10:54 am

        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!

        Reply
    9. Rachel says

      November 21, 2018 at 2:36 pm

      5 stars
      Would this recipe work for a vegan cheesecake without pumpkin?

      Reply
      • Sam Turnbull says

        November 24, 2018 at 10:40 am

        No, for that I would recommend my vegan cheesecake recipe in my cookbook Fuss-Free Vegan.

        Reply
        • Rachel says

          November 29, 2018 at 10:28 am

          thank you!

    10. Robyn says

      October 22, 2018 at 5:49 am

      5 stars
      Thanks, awesome cheesecake

      Reply
      • Sam Turnbull says

        October 24, 2018 at 2:46 pm

        You're most welcome, glad you enjoyed 🙂

        Reply
    11. Alison Marie says

      October 09, 2018 at 10:28 am

      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?

      Reply
      • Sam Turnbull says

        October 09, 2018 at 2:18 pm

        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. 🙂

        Reply
    12. Mary says

      October 01, 2018 at 8:46 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        October 03, 2018 at 4:12 pm

        So thrilled you loved it, Mary 🙂

        Reply
    13. tanya says

      September 21, 2018 at 10:34 pm

      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.

      Reply
      • Sam Turnbull says

        September 24, 2018 at 8:53 am

        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 🙂

        Reply
    14. Laurie says

      September 20, 2018 at 9:59 pm

      Anything you would suggest to use instead of the cashews if one is allergic to nuts? Thanks!

      Reply
      • Sam Turnbull says

        September 21, 2018 at 6:11 pm

        I haven't recipe tested anything else, unfortunately. Sunflower seeds may work but the taste, texture and colour would likely be different.

        Reply
        • Veronika says

          April 29, 2019 at 4:03 pm

          What about silken tofu?

        • Sam Turnbull says

          May 01, 2019 at 3:45 pm

          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.

    15. Dale says

      September 19, 2018 at 8:40 pm

      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.

      Reply
      • Sam Turnbull says

        September 21, 2018 at 6:06 pm

        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!

        Reply
    16. Clare Russell says

      September 18, 2018 at 12:18 am

      5 stars
      Bless your heart for coming up with a non-soy based cheesecake. May your food processor blades never be dull!

      Reply
      • Sam Turnbull says

        September 21, 2018 at 5:48 pm

        Haha!! What a great wish! 🙂

        Reply
    17. Laurel says

      September 17, 2018 at 3:57 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        September 21, 2018 at 5:46 pm

        I hope you enjoy it!

        Reply
    18. Jo says

      September 17, 2018 at 12:35 pm

      Definitely making this tomorrow

      Reply
      • Sam Turnbull says

        September 21, 2018 at 5:44 pm

        Enjoy!

        Reply
    19. CHANNAH HERRMANN says

      September 16, 2018 at 7:05 pm

      DO I HAVE TO USE WHITE SUGAR THAT'S NOT HEALTHY

      Reply
      • Sam Turnbull says

        September 17, 2018 at 9:03 am

        My blog isn't focused on health foods. You can substitute with whatever you want but I'm not sure of the results.

        Reply
        • Brunella Battista says

          September 18, 2018 at 2:44 pm

          I always use dates instead of sugar.

        • Nadia says

          September 21, 2018 at 12:39 pm

          5 stars
          What is the conversion you use? (How many dates do you substitute for 1/2 cup sugar?)

        • Sam Turnbull says

          August 26, 2019 at 3:09 pm

          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.

    20. Wendy Chapman says

      September 16, 2018 at 11:11 am

      Hi, there. Am I missing Step 2 on how to soften the raw cashews? I don't see it anywhere in the recipe.

      Reply
      • Kaitlyn says

        September 16, 2018 at 1:19 pm

        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.

        Reply
        • Wendy Chapman says

          September 16, 2018 at 1:20 pm

          Thanks, Kaitlyn!

      • Sam Turnbull says

        September 17, 2018 at 8:52 am

        Yes, apologies Wendy! I forgot to include the step but it is there now (as step 3). 🙂

        Reply
        • Wendy Chapman says

          September 17, 2018 at 9:52 am

          Thanks, Sam! Much appreciated! Can't wait to make it!

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