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.

🧾 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.

🥘 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.

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.

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.

STEP 2
Blend until the mixture is creamy.

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.

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.

💡 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.

🥣 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.

❄️ 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.

🤔 FAQs

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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

 

US CustomaryMetric

 

1x2x3x

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

Cook ModePrevent 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.

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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.