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5 from 46 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 Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 1 8" cheesecake (about 12 servings)
Author: Sam Turnbull

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:

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

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

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-cheesecake/