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    Home > Vegan Desserts

    Baked Vegan Pumpkin Cheesecake

    By Emese Maczko on 08/26/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This vegan pumpkin cheesecake has a beautiful texture and a crust that smells like gingerbread, all using only six ingredients. It is the perfect festive and delicious dessert for your Thanksgiving or Christmas dinner.

    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. The whole cake is in the background.

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    Finding vegan desserts that are easy to make and do not require a ton of ingredients can be challenging. That is why I am excited to share this recipe with you. It is so simple, yet so delicious. And it requires only 15 minutes of prep work!

    There’s nothing like an easy vegan dessert, especially during the holidays. If you love this recipe, you should definitely try my classic vegan cheesecake.

    Jump to:
    • ❤️ Why you’ll love it
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan dessert recipes
    • Baked Vegan Pumpkin Cheesecake

    ❤️ Why you’ll love it

    I adore this vegan pumpkin cheesecake recipe for its simple, wholesome ingredients and the perfect blend of flavors and textures. The gingerbread crust is a fun twist on the traditional graham cracker crust, and it pairs beautifully with the creamy pumpkin filling.

    Using butternut squash in the filling is a unique touch that sets this recipe apart. It adds a natural sweetness and a velvety texture that is simply irresistible. Plus, the homemade pumpkin spice mix gives the cheesecake a warm, cozy flavor and makes your kitchen smell like the holidays.

    This recipe is also naturally gluten-free and oil-free which is always a plus in my books. It is a great guilt-free dessert to share during the holiday season.

    A round cake from above topped with whipped cream, caramel sauce and chopped nuts.
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    🧾 Key ingredients

    This vegan pumpkin cheesecake is a delicious, plant-based take on the classic dessert. The ingredients for this recipe are easy to find and many of them you may already have in your pantry.

    For the pie crust, you can use your favorite store-bought version or make a homemade gingerbread pie crust. This gluten-free vegan pie crust is also a great option.

    Oat flour and almond flour are the primary flours used in this recipe. They not only help to bind the crust but also add a wholesome, nutty flavor that pairs well with the other ingredients.

    Flax egg, made from ground flaxseed and water, is a vegan alternative to traditional eggs. It helps to bind the crust ingredients together, ensuring a crumbly yet firm texture.

    Pumpkin puree is the star of the cheesecake filling. It provides a rich, creamy texture and a delicious pumpkin flavor that is perfect for the fall season. You can use store-bought pumpkin puree or make your own from roasted butternut squash.

    Cashew nuts are a key ingredient in this recipe as they help to achieve the creamy, lusciously smooth texture of the cheesecake filling. When blended, they become incredibly smooth, almost like a dairy-based cheesecake.

    Maple syrup and homemade pumpkin spice mix add the perfect amount of sweetness and warmth to the cheesecake filling. You can also use other liquid sweeteners and store-bought pumpkin spice mix if you prefer.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Part of an amber brown cheesecake topped with whipped cream, caramel sauce and chopped nuts.

    🥘 Equipment

    For this vegan pumpkin cheesecake recipe, a high-powered blender is an essential piece of equipment. It is instrumental in achieving the ultra-smooth and creamy texture of the pumpkin cheesecake filling.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1
    Make the gingerbread crust by following the recipe.

    STEP 2
    Roll out the dough and use the bottom of a 9-inch springform cake pan to cut out the crust. Place the crust in the pan and chill it in the fridge.

    Glass pie pan with brown unbaked pie crust

    STEP 3
    Make the roasted butternut squash puree. Wash the butternut squash but do not peel it. Cut it in half and then into wedges. Place the wedges on a baking sheet and bake them in a preheated oven at 425 degrees Fahrenheit for 40 minutes.

    Roasted yellow butternut squash wedges on tin foil in a round pan.

    STEP 4
    After the butternut squash is chilled, scoop out the flesh and store it in the fridge.

    Making the vegan pumpkin cheesecake

    STEP 1
    Soak the cashews in hot water for five minutes. In a blender, combine the canned coconut milk, roasted butternut squash puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice mix.

    Blender with cashews, pumpkin puree, and heaps of spices.

    STEP 2
    Blend until the mixture is creamy.

    Blender with smooth orange sauce.

    STEP 3
    Pour the pumpkin cheesecake filling onto the crust. Use a spatula to level the filling and remove any air bubbles. Or shake it gently with your hands.

    Hands are holding a cake form with smooth orange sauce.

    STEP 4
    Preheat the oven to 350 degrees Fahrenheit. Bake the cheesecake for 45 minutes. The top should rise slightly but should not crack.

    STEP 5
    The cheesecake is ready when it feels and looks soft, a bit jiggly, but not hollow. It will firm up during cooling.

    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. One bite is missing from the front. The whole cake is in the background.

    💡 Expert tip

    The key to achieving the perfect creamy texture for your vegan pumpkin cheesecake is to ensure your pumpkin cheesecake filling is blended until smooth. This may take a little longer than you expect, especially if you are using whole nuts and not a high-speed blender. But the extra time will result in a silky, luxurious filling, without any grainy texture from the cashews.

    🔄 Variations

    Make a nuttier crust for added texture. Consider using pecan or walnut meal in your gingerbread crust. This will not only bring a unique flavor but also add a nice crunch to the base of your cheesecake.

    If you are a fan of the classic graham cracker crust, swap the gingerbread crust for a vegan graham cracker crust. You can easily find vegan graham crackers at your local health food store or make them yourself.

    For a richer and creamier filling, try swapping ½ cup of coconut cream for coconut yogurt. This will not only add a nice tangy flavor but also a silkier texture to the filling. Just remember to adjust the sweetness accordingly, as coconut yogurt can be slightly tangy.

    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate.

    🥣 Serving ideas

    This vegan pumpkin cheesecake is a delicious and healthy dessert that is perfect for any occasion. It is a great addition to your Thanksgiving or Christmas dinner.

    To make it even more decadently delicious, consider adding some toppings. A dollop of coconut whipped cream or a drizzle of vegan caramel sauce will take it to the next level. I have a homemade caramel recipe in my caramel nice cream post. You can also sprinkle some chopped pecans or walnuts for a nutty crunch.

    If you want to add a fun twist, try topping it with some vegan caramel popcorn. Trader Joe’s has a dairy-free, gluten-free option that is perfect for this. The sweet and salty popcorn will add a delicious crunch and a caramel flavor.

    Part of an amber brown cheesecake topped with whipped cream, caramel sauce and chopped nuts. Caramel sauce is flowing right on the top.

    ❄️ Storing tips

    Storing and, if necessary, freezing this vegan pumpkin cheesecake is a simple process that will help to maintain its delicious flavor and creamy texture.

    To store your leftovers, you will need an airtight container. It can then be placed in the refrigerator for up to 4-5 days. I do not recommend storing it at room temperature, as the creamy filling can spoil.

    To freeze, simply ensure that it is fully set in the refrigerator first. Then, you can transfer it to the freezer. It can be frozen for up to a month. When you are ready to enjoy it, allow it to thaw in the refrigerator for 24 hours before serving.

    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. More caramel sauce is flowing right on the top.

    🤔 FAQs

    Can I make it with canned pumpkin puree?

    Yes, the recipe works with canned pumpkin puree as well. I would add a bit more sweetener though since homemade roasted butternut squash tastes sweeter to me than any canned pumpkin puree I have tried so far.

    Can I make it nut-free?

    You need cashews to make the creamy, fluffy cheesecake filling. It is also needed to thicken the filling after it is baked. Sadly, I don’t know any other alternative. If you try to use only canned coconut milk or cream, the cheesecake filling will not firm up without starch or additional thickener.

    More vegan dessert recipes

    You can browse through our vegan dessert recipes or check out

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      Easy Baked Vegan Cheesecake
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    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate. One bite is missing from the front. The whole cake is in the background.

    Baked Vegan Pumpkin Cheesecake

    Emese Maczko
    This vegan pumpkin cheesecake has a beautiful texture and a crust that smells like gingerbread, all using only six ingredients. It is the perfect festive and delicious dessert for your Thanksgiving or Christmas dinner.
    4.7 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Baking time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Servings 12 slices (9-inch cake)
    Calories 188kcal

    Equipment

    our Vitamix A2300
    Regular blender
    Cake pan with removable bottom (9-inch / 23 cm)
    Regular parchment paper
    Round Perfect parchment paper (no cutting is required)
    Silicone spatula
    Visit our Amazon Shop for all baking essentials

    Ingredients
     
     

    Gingerbread pie crust

    • 1 cup Oat flour
    • ¾ cup Almond flour or pecan/walnut meal
    • 3 Tbsp Maple syrup
    • 2 Flax egg (1 Tbsp ground flax – 3 Tbsp water)
    • ½ tsp Cinnamon
    • ¼ tsp Ginger

    Pumpkin cheesecake filling

    • 1 Full-fat coconut cream (canned)
    • 2 cup Pumpkin puree or roast a butternut squash as described below
    • 1 cup Cashew nuts
    • ¼ cup Maple syrup
    • 2 Tbsp Lemon juice (freshly squeezed)
    • 1+½ tsp Pumpkin spice

    Homemade pumpkin spice mix

    • 1 tsp Cinnamon
    • ¼ tsp Ginger
    • ¼ tsp Nutmeg
    • ⅛ tsp Clove
    Prevent your screen from going dark
    Important NotesAlways use a scale to measure ingredients for baking. When developing this recipe, I measured everything both in cups and with a scale to be 100% sure. I also verify my cup to gram conversions with King Arthur’s Ingredient Chart!

    Instructions
     

    Gingerbread crust

    • In a small bowl mix ground flax seeds and water (1:3 ratio).
    • In a large bowl, mix dry ingredients: oat flour, almond flour, cinnamon, and ginger.
    • Add wet ingredients: flax eggs and maple syrup.
    • Mix until you can form a ball that is not too sticky.
    • Roll it out and use the removable bottom of a 9-inch springform cake pan to cut out the cheesecake crust. After cutting, place it in the form.
    • Chill in the fridge until you make the cheesecake filling.

    Roasted butternut squash puree

    • Wash butternut squash but don’t peel it. I think it tastes better roasted with skin.
    • Use a steady cutting board and a sharp knife. If you have a medium-sized one, cut it in half in the middle using a rocking motion.
    • Then make 4 wedges from the neck part and 5-6 wedges from the bottom part. They should look like the ones in the below picture.
    • Preheat the oven to 425 Fahrenheit (220 degrees Celsius). Use tin foil, parchment paper, or a non-stick baking sheet and place the pieces in one layer. They can be close, even touching, but don’t let them overlap. Too crowded means you need a longer baking time. Roast them for 40 minutes.
    • They should be soft and juicy. It is okay if some parts are caramelized a bit. When it is chilled, scoop the orange flesh out with a spoon and store it in the fridge. They are usually super soft, so don’t need to blend them further at this step.

    Pumpkin cheesecake filling

    • Boil water in a kettle and soak cashews in hot water for 5 minutes. Or cook cashews in boiling water on a stovetop for 5 minutes.
    • Take your blender and add canned coconut milk, roasted butternut squash or canned pumpkin puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice mix. Blend them until creamy.

    Baking

    • Take the crust out of the fridge and pour the cheesecake filling on it.
    • Level it with a spatula and shake it several times to get the air bubbles out.
    • Bake it in a preheated oven at 350 Fahrenheit (180 degrees Celsius) for 45 minutes.
    • The top should rise a bit but shouldn’t crack. It feels and looks soft and a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Cut when chilled – If you try to cut it while it is still hot, you may not be able to make nice and clean slices. First, place a knife between the side of the cake and the form and run it around. Then open up the cake form. Transfer gently to a cake stand and chill before slicing.
    • Add toppings when served– If you add whipped cream or caramel sauce while the cheesecake is still warm, it will melt and run down the sides. The same happens if the cheesecake rests in the fridge too long. The toppings will lose their shape and position.
    • Baking time – The top should rise a bit, especially around the sides. It may seem slightly jiggly in the middle, but it will firm up while it cools down. If the middle is hollow, it might mean that either you have to bake it a little longer or the filling was not leveled up properly to begin with.
    Do you have a convection oven?A convection oven distributes heat throughout its cavity using a fan and exhaust system, resulting in faster and more even cooking than traditional ovens. Read here how to use a convection oven.

    Video

    Nutrition

    Nutrition Facts
    Baked Vegan Pumpkin Cheesecake
    Amount Per Serving (1 slice without toppings)
    Calories 188 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 7mg0%
    Potassium 225mg6%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 9g10%
    Protein 5g10%
    Vitamin A 6356IU127%
    Vitamin C 3mg4%
    Calcium 51mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    963 shares

    Reader Interactions

    Comments

      4.67 from 9 votes (9 ratings without comment)

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    1. Leslie R

      November 11, 2023 at 12:10 am

      Please clarify the coconut cream / milk. How much to use? The recipe card says 1. One cup, one can (or what size)?
      The blog says full fat coconut milk but the recipe card says cream. Which is it?

      Reply
      • Emese Maczko

        November 13, 2023 at 9:26 am

        I used one can of Thai Kitchen’s unsweetened coconut cream.

        Reply
    2. Kellie

      April 18, 2023 at 12:02 am

      I am used to baking with these ingredients but the cake was runny in the middle even after sitting for an hour. Flavour was great but not texture.

      Reply
      • Emese

        April 18, 2023 at 6:51 am

        I am sorry to heat that. Did you use full-fat coconut cream?

        Reply
    3. Kay Wapman

      October 30, 2021 at 3:11 pm

      Can’t wait to try this, it looks delicious. Could you please share how you make the caramel sauce? Thanks.

      Reply
      • My Pure Plants

        October 30, 2021 at 3:31 pm

        I make it using 1/2 cup coconut sugar and 1/2 cup full-fat coconut milk. I use a non-stick saucepan and heat them on medium heat until the sugar caramelizes.

        Reply
    4. Nina

      November 08, 2020 at 12:20 pm

      Have you tested this with the lite canned coconut milk or only full fat? I would prefer to use lite if it will bake and set just the same.

      Reply
      • My Pure Plants

        November 09, 2020 at 8:41 am

        Hi, I only tested with full fat canned coconut milk. If you do try let us know.

        Reply
    5. Cie

      October 21, 2020 at 4:26 pm

      Could you do this in an instant pot?

      Reply
      • My Pure Plants

        October 21, 2020 at 7:50 pm

        I haven’t tried baking it in an Instant Pot.

        Reply
    6. Evelyn

      October 09, 2020 at 11:18 pm

      I’m going to make this on the weekend- what did you use for a topping in your picture, it looks soooo good

      Reply
      • My Pure Plants

        October 10, 2020 at 6:58 am

        Hi Evelyn, We used whipped cream (vegan of course), chopped walnut/pecan and caramel popcorn.

        You’ll love this cake. Let us know how it goes.

        Reply
    7. Denni

      October 09, 2020 at 5:07 pm

      Is the canned coconut the whole can or 1 cup? What size can?

      Reply
      • Emese Maczko

        October 10, 2020 at 6:59 am

        Hi, I used a 14 fl oz can (400 ml).

        Reply
    8. Cynthia Reifler Flores

      December 26, 2019 at 7:56 pm

      I made this pie for Christmas. I already had made a crust when I decided to make this recipe, so I used a more neutral tasting crust. I used Penzy’s pie spice and topped with vegan/ gf mini marshmallows and vegan/ gf chocolate chips.
      So easy to make and sooooooo amazing!! Great texture and flavor! It was PERFECT! I can only imagine it with the gingerbread crust! ( next time). I’m also impressed with the calories: for such a decadent tasting dessert divided into 8 slices it is only about 235 calories Per slice!!! Thanks for such an epic recipe!

      Reply
      • My Pure Plants

        December 26, 2019 at 10:26 pm

        Aww, thank so much. We are so happy you liked it. This cheesecake recipe is by far my favorite.

        Reply
        • Tamas Lestar

          December 27, 2019 at 8:28 am

          Epicake 🙂

    9. tomango

      December 20, 2019 at 2:10 pm

      Epic

      Reply
      • My Pure Plants

        December 20, 2019 at 2:19 pm

        Thank you. 🙂

        Reply
        • Tamas Lestar

          December 27, 2019 at 8:25 am

          I made it and it was an overwhelming success among visitors. Added some salt which I almost always add to everything. I feel it is a must, at least inside the pastry. For lack of whipped cream etc. I made some cocoa cream with dates. Came out perfect on top of the ?. Used brown sugar instead of maple syrup. Next time I will try to add some raisins to the filling.
          Thanks for your wonderful presentation.
          Tamás 🙂

        • My Pure Plants

          December 27, 2019 at 1:08 pm

          Cocoa cream sounds delicious. We are so happy you liked it. Thanks for letting us know.

    10. Dee

      November 14, 2019 at 11:12 am

      Did you make it with a “full” pie crust or just the bottom round to sit under the filling but not go up the sides?

      Reply
      • My Pure Plants

        November 14, 2019 at 11:21 am

        It is a full pie crust recipe that goes around the side. See recipe notes if you only need crust at the bottom.

        Reply
    11. Bonnie Clark

      November 11, 2019 at 3:39 am

      Are those calories for the whole pie???

      Reply
      • My Pure Plants

        November 11, 2019 at 6:47 am

        Yes, for the whole pie.

        Reply

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