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    Home > Vegan Desserts

    Baked Vegan Pumpkin Cheesecake (Gluten-free, Oil-free)

    By My Pure Plants on 09/28/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Hands up if you need the BEST VEGAN PUMPKIN CHEESECAKE recipe. The texture is how I remember cheesecake should be and the crust smells like gingerbread. It is baked, it is oil-free and I used only SIX whole foods ingredients (including homemade pumpkin puree) to make the filling. A truly festive and decadent 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.

    If you love the fall season, you’ll probably love baking with pumpkin, butternut squash, sweet potato, apple, plum, pomegranate, and all the other delicious fall veggies and fruits. Stock up on pumpkin spice mix and cinnamon and fire up your oven to make my apple crisp pie, plum crumble, caramel apple crumble, vegan sweet potato brownies, or this vegan pumpkin cheesecake. 

    Table of Contents hide
    1. What to expect from this recipe
    2. Why is it baked?
    3. Ingredients
    4. Instructions
    5. Top tips to make it perfectly
    6. Toppings
    7. FAQs and substitutions
    8. Allergen info
    9. More vegan dessert recipes
    10. Baked Vegan Pumpkin Cheesecake

    What to expect from this recipe

    What does anyone expect if they make a vegan pumpkin cheesecake recipe? That it is the same or pretty close to the dairy cheesecake they all remember. Well, this is how I remember.

    • A cheesecake should be soft, moist, creamy, fluffy, and not dry, crumbly, or dense.
    • The perfect cheesecake is light, but filling as one slice is usually enough (khm… I mean two slices.)
    • The thin crust of the cheesecake is only a sidekick to the delicious filling.
    • You know it is pumpkin cheesecake, not a pie as the taste of pumpkin is not the only thing you can taste.
    • The perfect pumpkin cheesecake has pumpkin spice or at least cinnamon so that your kitchen can smell like Christmas.

    So, how do you remember? Did I describe the perfect pumpkin cheesecake? If this is also how you imagine it, you are in the right place. This vegan gluten-free pumpkin cheesecake recipe delivers everything I listed above and more…

    • vegan (so dairy-free and egg-free)
    • gluten-free
    • soy-free
    • oil-free (for those lovely folks following the whole foods plant-based diet)
    • refined sugar-free (but since this is a dessert recipe, it is definitely not low-carb)
    • but most importantly OVER-THE-TOP DELICIOUS!!!
    A round cake from above topped with whipped cream, caramel sauce and chopped nuts.

    Why is it baked?

    As much as I like no-bake vegan cheesecakes, nothing beats the baked ones. And I am here to give you exactly 3 reasons:

    • Baking makes it healthier – You can skip coconut oil or silken tofu or store-bought vegan cream cheese (like Tofutti, Kite Hill, or Daiya) and any other processed stuff if you bake it. I am not saying it doesn’t have a lot of calories, but at least it is only 6 whole foods ingredients.
    • Baking makes it creamy – If you ever tried warming up cashew cream to make pasta sauce or cheese dip, you might have realized that cashew cream thickens when it is heated. If you bake it, the cheesecake thickens up without added cornstarch.
    • Baking makes it light – If you bake it, it will give you the original New York-style cheesecake texture that a raw, no-bake cheesecake will never do without any processed ingredients.
    Part of an amber brown cheesecake topped with whipped cream, caramel sauce and chopped nuts.

    Ingredients

    To make this delicious vegan pumpkin cheesecake, you need 6 ingredients:

    • Pie crust – Choose your favorite or try our gingerbread pie crust recipe or our flaky gluten-free vegan pie crust recipe.
    • Cashews
    • Canned full-fat coconut milk – Light coconut cream works as well, although light coconut milk does not. Don’t worry the cheesecake will not have a coconut flavor, but you need this for consistency.
    • Butternut squash puree – We used homemade (I will show you how below), but canned store-bought pumpkin puree works just fine.
    • Freshly squeezed lemon juice
    • Maple syrup – You can use other liquid sweeteners.
    • Pumpkin spice mix – Or the mix of cinnamon, ginger, nutmeg, and cloves.

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

    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.

    Why butternut squash?

    In case you need any further explanation why should you use butternut squash instead of pumpkin puree, here it is.

    Back in 2019, I read an article on Epicurious titled “The Best Pumpkin Pie has No Pumpkin In It” saying

    Miraculously, the butternut squash filling tastes even more vibrantly pumpkin-y than any recipe that uses the real thing.

    No argument there. My reasons for loving butternut squash for desserts are simple:

    • It is super quick to bake in the oven. Butternut squash becomes so soft that you can puree it with a fork.
    • Butternut squash is naturally sweeter than any other pumpkin I’ve tried. You don’t need to add a lot of extra sweeteners to enjoy a luscious pie or cheesecake.
    • The flesh of butternut squash is less watery and fibery. You don’t need to strain it or be afraid that the extra moisture ruins the consistency of the filling.

    Instructions

    Roasted butternut squash puree

    1. Wash butternut squash but don’t peel it. I think it tastes better roasted with a skin.
    2. 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.
    3. 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.
    4. Preheat the oven to 425 Fahrenheit (220 degrees Celsius)
    5. 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 each other. Too crowded means you need a longer baking time.
    6. Bake them for 40 minutes. They should be soft and juicy. It is okay if some parts are caramelized a bit.
    7. 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.
    Roasted yellow butternut squash wedges on tin foil in a round pan.

    Gingerbread pie crust

    You can choose to use your favorite pie crust. If you don’t have one, try our gingerbread pie crust or our flaky gluten-free vegan pie crust. To make this vegan pumpkin cheesecake even better we opted to use the former.

    1. In a small bowl mix 2 Tablespoons of ground flax or chia with 6 Tablespoons of fresh water. It will thicken in seconds!
    2. Take another bowl and add all dry ingredients: oat flour, almond flour, cinnamon, and ground ginger. Mix until combined.
    3. Add maple syrup and flax or chia egg. Mix it with your hand until you can form a ball and the dough no longer sticks to the sides. If it sticks too much, add 1 Tablespoon of oat flour.
    4. Roll the dough to the size of your springform pan. Place the removable bottom on top and cut it around it.
    5. Place the cheesecake crust in the pan and store it in the fridge until you are ready with the filling. No need to use parchment paper if you have a good non-stick pan. I never had a problem taking it out.
    Glass pie pan with brown unbaked pie crust

    Vegan pumpkin cheesecake filling

    1. Boil water in a kettle and soak cashews in hot water for 5 minutes. Alternatively, you can boil cashews on the stovetop for 5 minutes. You can leave cashews to soak overnight if you plan to finish the cheesecake the next day.
    2. Take your blender (I use my Vitamix for an extra creamy consistency, but any other blender would do just fine) and add canned full-fat coconut milk, chilled roasted butternut squash or canned pumpkin puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice (or a homemade mix of cinnamon, nutmeg, ginger, and clove)
    3. Blend them until the filling is smooth and creamy.

    Baking the cheesecake

    1. Take the crust out of the fridge and pour the cheesecake filling on it.
    2. Level it with a spatula and shake it a couple of times to get the air bubbles out.
    3. Bake it in a preheated oven of 350 Fahrenheit (180 degrees Celsius) for 45 minutes.

    How do you know when ready? The top should rise a bit but shouldn’t crack. The middle is not hollow but firm. It feels and looks soft, but it will firm up during cooling.

    Top tips to make it perfectly

    • Cut the cake when it is chilled – If you try to cut the cheesecake 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, they will melt and run down the sides. The same thing happens if the cheesecake rests in the fridge for 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 a little 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.
    One slice of amber brown cheesecake with whipped cream, caramel sauce and chopped nuts on top is served on a white plate.

    Toppings

    To make the most decadent vegan pumpkin cheesecake you can add some delicious toppings. These will definitely make it the perfect festive dessert for Thanksgiving or Christmas dinner. Our favorite toppings are

    • coconut whipped cream or use store-bought
    • vegan caramel sauce (we have a quick recipe using coconut sugar and coconut cream in our caramel nice cream recipe)
    • chopped pecans or walnuts
    • vegan caramel popcorn (Trader Joe’s has a dairy-free, gluten-free one)

    Let us know in the comments, what is your favorite topping!

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

    FAQs and substitutions

    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.

    How long does it last?

    Keep it in the fridge for not more than 4-5 days.

    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.

    Allergen info

    This baked pumpkin cheesecake recipe is dairy-free and egg-free.

    • Vegan – All ingredients are supposed to be vegan.
    • Nut-free – Sadly, I don’t know any alternative to substitute both cashews and coconut to make it nut-free.
    • WFPB-friendly (whole foods plant-based) – Yes, it is. No oil or refined sugar is used in this recipe. As far as I know, canned coconut milk can be used sparingly since it is high in fat. But cheesecakes are for occasions only, right?
    • Gluten-free – If you use one of our two recipes (either this gingerbread pie crust or this gluten-free vegan pie crust) or any other gluten-free pie crust, then yes it is a gluten-free pumpkin cheesecake.
    • Soy-free – All ingredients are supposed to be soy-free.

    More vegan dessert recipes

    You can browse through our vegan gluten-free dessert recipes or check out

    • Baked Vegan Cheesecake (Gluten-free, Oil-free)
    • Blueberry Pie with Lemon Crumble
    • Juicy Caramel Apple Crisp Pie
    • Light Vegan Custard Tart
    • Gluten-free Vegan Double Chocolate Cake (Oat Flour)
    • Fudgy Vegan Brownie Cupcakes

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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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
    Hands up if you need the BEST VEGAN PUMPKIN CHEESECAKE recipe. The texture is how I remember cheesecake should be and the crust smells like gingerbread. It is baked and oil-free, and I used only SIX whole foods ingredients (including homemade pumpkin puree) to make the filling. A truly festive and decadent dessert for your Thanksgiving or Christmas dinner. 
    4.7 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Baking time 45 mins
    Total Time 1 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

    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
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    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. Bake 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.

    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.

    UPDATED: This recipe was originally posted in Nov 2019. It has been updated with more details, tips, and photos. It has been republished in Sep 2022.

    965 shares

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    1. 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
    2. 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
    3. 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
    4. 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
    5. Denni

      October 09, 2020 at 5:07 pm

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

      Reply
      • My Pure Plants

        October 10, 2020 at 6:59 am

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

        Reply
    6. 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 🙂

    7. 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.

    8. 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
    9. 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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