This easy baked Vegan Pumpkin Cheesecake is a delicious, creamy pumpkin dessert that is perfect for your next holiday menu! Our whole family loves enjoying this seasonal recipe for Halloween or Thanksgiving Day!
The Best Vegan Pumpkin Cheesecake
When you are hosting or attending a Thanksgiving Dinner with lots of friends and family, it is nice to have a variety of recipe options. If you are in need for a dairy-free, gluten-free, vegan option that is so delicious nobody will be able to tell, this homemade pumpkin cheesecake is a great option! It is a baked vegan pumpkin cheesecake that can even be made ahead of time and stored in the fridge to make your holiday even easier. So creamy and delicious – tastes so much like your go-to pumpkin pie, but even creamier!
Looking for another vegan recipe that features those amazing pumpkin flavors? Try our Vegan Pumpkin Chili!
What You Will Need
- chocolate granola – we love the taste of this granola, but you can feel free to use any of your favorite types of granola.
- medjool dates – just pick some up from your local grocery stores!
- raw cashews – letting them soak in cold water helps to soften them a bit and blend easily to a creamy texture.
- vegan cream cheese – we love using Tofutti Vegan Cream Cheese – so good!
- kosher salt – a simple seasoning that is always a must when making baked goods.
- arrowroot powder – a thickening agent for the cheesecake filling.
- lemon juice – just a little bit to help amplify all the delicious flavors!
- maple syrup – added for a touch of sweetness.
- vanilla extract – great for some added flavor that is also necessary when baking.
- coconut cream – keeping the cheesecake smooth while still being dairy-free!
- pumpkin pie spice – love those classic fall flavors and it is so easy to make your own homemade pumpkin spice.
- pure pumpkin puree – we also love making a homemade pumpkin puree or grab some canned pumpkin puree from the store.
How To Make A Vegan Pumpkin Cheesecake
The first steps to making this pumpkin cheesecake recipe is to make the cheesecake crust. This is done by giving the granola a quick pulse in a food processor, mixing it with the dates, and then press it down in a prepared springform pan. Bake the crust for 10 minutes at 325 degrees F. While the crust is baking you can place all the filling ingredients in a food processor or blender (after the cashews are drained) and blend until smooth. Pour the filling on top of the crust and return to the oven to bake for 55 minutes. The outside of the cheesecake should be firm and the inside should be slightly jiggly. Let it cool to room temperature and then place in the fridge to fully cool overnight.
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Other Pumpkin Recipes You Might Like
Vegan Pumpkin Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Vegan Pumpkin Cheesecake – A delicious dairy-free, vegan and gluten-free option for Thanksgiving dessert!
Ingredients
Crust:
- 2 1/2 cups chocolate granola (we used Purely Elizabeth)
- 2 cups medjool dates, pitted and cut into chunks
Pie Filling:
- 1 cup raw cashews (soak in water overnight)
- 8 oz vegan cream cheese (I recommend Tofutti)
- 1/8 teaspoon kosher salt
- 1 tablespoon arrowroot powder
- 2 tablespoon lemon juice
- 2/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup coconut cream
- 2 tablespoons pumpkin pie spice
- 1 1/3 cup pumpkin puree
Instructions
- Preheat oven to 325 degrees F.
- Place granola in food processor and pulse a few times to break up the chunks.
- Put the crushed granola in a medium bowl and add dates; use your hands to combine.
- Take a 10-12 inch springform pan and coat the inside with non-stick cooking spray.
- Pour granola mixture into pan and press down firmly with hands, spreading it evenly.
- Bake on the middle rack of the oven for 10 minutes.
- In a high powered blender or food processor, add the filling ingredients (drain cashews) and blend until smooth.
- Taste and add additional pumpkin pie spice, as desired.
- Pour filling into pie crust and spread out evenly.
- Bake for 55 minutes of cooking time.
- Cheesecake should be firm on the outer ring and only slightly jiggly in the very center.
- Let cool completely and then place in refrigerator overnight to allow it to fully cool.
- Serve with whipped coconut cream, marshmallow whip, or your choice of topping.
Notes
- Pie filling recipe adapted from The Minimalist Baker.
- Storage: any leftover pumpkin cheesecake can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20.8 g
- Sodium: 110.3 mg
- Fat: 17.1 g
- Carbohydrates: 36.5 g
- Protein: 7.1 g
- Cholesterol: 17 mg
olga says
LOOKS DELICIOUS! CAN’T WAIT TO MAKE ONE. HOW DID YOU DO THE COCONUT WHIPPED CREAM?
Charity says
My first time ever making cheesecake and it turned out really good! The crust was hard to cut through, but was super yummy.
Erin says
So glad you enjoyed it, Charity! And thanks so much for taking the time to leave your feedback – I really appreciate it!
Helmi Bromley says
How do I make this magical topping?
Pamela says
The large magical white topping looks to me like baked meringue – or flambé meringue. I have never used a flame on meringue but did bake them years ago. It is whipped egg whites with sugar.
Since there was no reply, I thought I would add a comment. I would love to know how she made it. It does indeed look magical like many of her finished desserts here.
Winny says
The stores where I live don’t sell that granola brand, what else might work?
Erin says
I think you could really use any granola – that just happens to be the one that I have always used and had success with. As long as the granola isn’t to “chunky” so that it can be flattened when combined with the dates! And it is gluten-free, but I know there are a lot of options out there these days!