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

Creamy and fluffy vegan pumpkin cheesecake with gingerbread crust. It is a festive gluten-free dessert for Thanksgiving or Christmas.
Course Dessert
Cuisine American, Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan, Vegetarian
Keyword gluten-free pumpkin cheesecake, pumpkin cheesecake, vegan pumpkin cheesecake
Prep Time 10 minutes
Cook Time 45 minutes
Soaking time 15 minutes
Total Time 1 hour 10 minutes
Servings 12 slices (9-inch cake)
Calories 94kcal


Crust for Pumpkin Cheesecake

Pumpkin Cheesecake Filling

or Homemade Pumpkin Spice Mix


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.



  • 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.


Serving: 1slice | Calories: 94kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 170mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6355IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg