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Creamy Vegan Baked Pumpkin Pie Cheesecake - a deliciously dreamy baked vegan pumpkin pie cheesecake - perfect dairy-free dessert option for Thanksgiving! #dairyfree #vegan #thanksgiving #pumpkinpie

Vegan Pumpkin Cheesecake

  • Author: Erin Jensen
  • 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


Vegan Pumpkin Cheesecake – A delicious dairy-free, vegan and gluten-free option for Thanksgiving dessert!




  • 2 1/2 cups Purely Elizabeth chocolate granola
  • 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 salt
  • 1 Tablespoon arrowroot powder
  • 2 Tablespoon lemon juice
  • 2/3 cup maple syrup
  • 2 Teaspoons vanilla
  • 1/2 cup coconut cream
  • 2 Tablespoons pumpkin pie spice
  • 1 1/3 cup pumpkin puree


  1. Preheat oven to 325 degrees F.
  2. Place granola in food processor and pulse a few times to break up the chunks.
  3. Place granola in medium mixing bowl and add dates; use your hands to combine.
  4. Take 10-12 inch springform pan and spray with non-stick.
  5. Pour granola mixture into pan and press down firmly with hands, spreading it evenly.
  6. Bake for 10 minutes.
  7. Add Filling ingredients (drain cashews) to high powered blender and blend until smooth.
  8. Taste and add additional pumpkin pie spice, as desired.
  9. Pour filling into pie crust and spread out evenly.
  10. Bake for 55 minutes.
  11. Pie should be firm on the outer ring and only slightly jiggly in the very center.
  12. Let cool completely and then place in refrigerator overnight to allow it to fully cool.
  13. Serve with whipped coconut cream, marshmallow whip or your choice of topping.


Pie filling recipe adapted from The Minimalist Baker.

Keywords: Vegan Pumpkin Cheesecake