Hands up if you need the BEST DAMN 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 to make the filling. A truly festive and decadent dessert for your Thanksgiving or Christmas dinner.
I love the fall season. I can bake as much as I like because it is not too hot to turn on the oven. And I get to work with pumpkin, butternut squash, sweet potato, apple, plum, pomegranate, and all the awesome fall veggies and fruits. My husband is busy making holiday dishes like Vegan Lentil Loaf or Hearty Vegan Beef Stew or this Lazy Ass Pot Pie. Me? I stock up on pumpkin spice and cinnamon and bake. I fire up the oven to make my Apple Crisp Pie with Gingerbread Pie Crust, or my Simple Plum Crumble or this Vegan Pumpkin Cheesecake.
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Why is this the Best Damn Vegan Pumpkin Cheesecake?
What does anyone expect if they make a vegan pumpkin cheesecake recipe? That it is the same or damn 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 side-kick 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 (this is a dessert recipe so definitely not low-carb)
- but most importantly OVER-THE-TOP DELICIOUS!!!
Why is it a Baked Dairy-free Pumpkin Cheesecake?
As much as I love no-bake cashew cheesecake (like my Vegan Snickers Cheesecake), nothing beats baked cheesecake. And I am here to give you exactly 3 reasons:
- Baking makes it healthier – You can skip coconut oil or tofu or store-bought cream cheese and any other processed stuff if you bake it.
- Baking makes it creamy – If you ever tried warming up cashew cream to make pasta sauce or nachos dip, you might have realized that cashew cream thickens due to heat. If you bake it, the cheesecake thickens up without added starch.
- 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.
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The secret to the best pumpkin cheesecake is…
… BUTTERNUT SQUASH. As long as I remember we have always roasted butternut squash to make desserts that needed “pumpkin puree”. (For pumpkin soup and other savory pumpkin dishes we used/use Hokkaido pumpkin.) Even when we made the classic non-vegan pumpkin cheesecake, we always used butternut squash.
I recently 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.
Ingredients of Dairy-free Pumpkin Cheesecake
To make this delicious vegan pumpkin cheesecake, you need 6 ingredients:
- cashews (soaked)
- canned coconut milk (full-fat or light – both works)
- butternut squash / pumpkin puree (homemade or store-bought)
- freshly squeezed lemon juice
- maple syrup
- pumpkin spice or (cinnamon, ginger, nutmeg, and cloves)
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How to make Gluten-free Vegan Pumpkin Cheesecake?
Making Gingerbread Pie Crust
First, you need to grab the recipe for my Gingerbread Pie Crust. It is a made-from-scratch vegan, gluten-free and oil-free pie crust that tastes and smells like soft gingerbread cookies. You will only need 4 ingredients plus spices and your hands to quickly whip it up (photo #1). Roll it out (photo #2) and place it in a 9-inch cake pan with a removable bottom on a parchment paper (photo #3). Chill in the fridge until you make the cheesecake filling.
Making Pumpkin Cheesecake Filling
Soak cashews in hot water for 15 minutes. This is the time you need to make the pie crust. So if you’re pie crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.
Now, take your blender (I use my Vitamix for an extra creamy consistency, but any other blender would do just fine) and add canned coconut milk, roasted butternut squash or canned pumpkin puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice (or homemade mix of cinnamon, nutmeg, ginger and clove) (photo #1). Blend until creamy (photo #2).
Baking pumpkin cheesecake
Take the crust out of the fridge and pour the cheesecake filling on it (photo #1). Level it with a spatula and shake it a couple of times to get the air bubbles out (photo #2). Bake it in a pre-heated oven of 350 Fahrenheit (180 degrees Celcius) 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 Perfect Vegan Pumpkin Cheesecake
- 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 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.
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What to top your Pumpkin Cheesecake with?
To make the most decadent Vegan and Gluten-free Pumpkin Cheesecake I add some delicious toppings. These will definitely make it the perfect festive dessert for Thanksgiving or Christmas. My favorite toppings are
- whipped cream (I make coconut whipped cream here or use store-bought)
- caramel sauce (I make vegan caramel sauce from canned coconut milk and coconut sugar here or use store-bought)
- chopped pecans or walnuts
- caramel popcorn (Trader Joe’s has a dairy-free, gluten-free one)
Let us know in the comments, what is your favorite topping!
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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.
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 yo use only canned coconut milk or cream, the cheesecake filling will not firm up without starch or additional thickener.
How long does Pumpkin Cheesecake last?
Keep it in the fridge not more than 4-5 days.
This Pumpkin Cheesecake recipe is vegan, so dairy-free and egg-free. It is also suitable for vegetarian, and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based).
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More dessert recipes
You can browse through our Vegan and Gluten-free Dessert Recipes or check out
- Vegan Gluten-free Chocolate Cake
- Chocolate Peach Galette
- Vegan Chocolate Pudding
- Vegan Sweet Potato Brownies
- Vegan Tapioca Pudding
SAVE THIS RECIPE ON PINTEREST FOR LATER.
You can also find a collection of our recipes here on Pinterest.
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Baked Pumpkin Cheesecake (Vegan, Gluten-free, Oil-free, Soy-free)
Equipment
Ingredients
Crust for Pumpkin Cheesecake
Pumpkin Cheesecake Filling
- 1 Canned coconut milk (light or shaken if full-fat)
- 2 cup Pumpkin puree
- 1 cup Cashew nuts
- ¼ cup Maple syrup
- 2 Tbsp Lemon juice (freshly squeezed)
- 1 ½ tsp Pumpkin spice
Instructions
Making Gingerbread Pie Crust
- First, you need to grab the recipe for my Gingerbread Pie Crust. You will only need 4 ingredients plus spices and your hands to quickly whip it up.
- Roll it out and place it in a 9-inch cake pan with a removable bottom on a parchement paper.
- Chill in the fridge until you make the cheesecake filling.
Making Pumpkin Cheesecake Filling
- Soak cashews in hot water for 15 minutes. This is the time you need to make the pie crust. So if you're pie crust is ready, your cashews are ready too. You can absolutely do overnight soaking if you plan to make the cheesecake the next day.
- Now, take your blender and add canned coconut milk, roasted butternut squash or canned pumpkin puree, soaked cashews, lemon juice, maple syrup, and pumpkin spice (or homemade mix of cinnamon, nutmeg, ginger and clove). Blend until creamy.
Baking pumpkin cheesecake
- Take the crust out of the fridge and pour the cheesecake filling on it.
- Level it with a spatula and shake it a couple of times to get the air bubbles out.
- Bake it in a pre-heated oven of 350 Fahrenheit (180 degrees Celcius) for 45 minutes.
- The top should rise a bit but shouldn't crack. It feel and look soft a bit jiggly but not hollow when it is ready. The cheesecake will firm up during cooling.
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 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.
Kay Wapman
Can’t wait to try this, it looks delicious. Could you please share how you make the caramel sauce? Thanks.
My Pure Plants
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.
Nina
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.
My Pure Plants
Hi, I only tested with full fat canned coconut milk. If you do try let us know.
Cie
Could you do this in an instant pot?
My Pure Plants
I haven’t tried baking it in an Instant Pot.
Evelyn
I’m going to make this on the weekend- what did you use for a topping in your picture, it looks soooo good
My Pure Plants
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.
Denni
Is the canned coconut the whole can or 1 cup? What size can?
My Pure Plants
Hi, I used a 14 fl oz can (400 ml).
Cynthia Reifler Flores
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!
My Pure Plants
Aww, thank so much. We are so happy you liked it. This cheesecake recipe is by far my favorite.
Tamas Lestar
Epicake 🙂
tomango
Epic
My Pure Plants
Thank you. 🙂
Tamas Lestar
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
Cocoa cream sounds delicious. We are so happy you liked it. Thanks for letting us know.
Dee
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?
My Pure Plants
It is a full pie crust recipe that goes around the side. See recipe notes if you only need crust at the bottom.
Bonnie Clark
Are those calories for the whole pie???
My Pure Plants
Yes, for the whole pie.