Vegan Pumpkin Cheesecake

There’s something undeniably comforting about pumpkin desserts — warm spices, creamy texture, and the cozy aroma that fills the kitchen as they bake. This Vegan Pumpkin Cheesecake captures all of that magic, minus the dairy and eggs. It’s silky smooth, gently spiced, and naturally sweetened with maple syrup for a flavor that feels indulgent yet wholesome.

Instead of cream cheese, this recipe uses soaked cashews and coconut milk to create a rich, luscious filling that rivals any classic cheesecake. A crisp graham cracker crust holds it all together, adding just the right amount of texture and contrast. The result is a dessert that feels luxurious but light, perfect for autumn gatherings, Thanksgiving dessert, holiday tables, or any time you crave something special with a cup of coffee or tea.

What makes this cheesecake even more delightful is how simple it is to prepare. Everything comes together in a blender, then bakes gently until golden at the edges and creamy in the center. After a few hours of chilling, it slices beautifully — smooth, fragrant, and full of fall flavor.

Whether you’re vegan, dairy-free, or simply looking to add a plant-based dessert to your repertoire, this Vegan Pumpkin Cheesecake will win everyone over. Top it with a dollop of coconut whipped cream, a drizzle of maple syrup, and a sprinkle of toasted pecans for the ultimate seasonal treat.

🍂 Vegan Pumpkin Cheesecake

Serves 8–10 slices | Prep Time 20 minutes | Bake Time 45–50 minutes | Chill Time 4–6 hours (or overnight)

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (use vegan brand or crushed vegan biscuits)

• ¼ cup coconut oil (melted) or vegan butter

• 2 tablespoons maple syrup

• Pinch of sea salt

Filling

• 1 ½ cups raw cashews, soaked in hot water for at least 1 hour

• 1 cup pumpkin purée (not pie filling)

• ¾ cup full-fat coconut milk

• ½ cup maple syrup

• ¼ cup coconut oil, melted

• 2 tablespoons lemon juice

• 2 teaspoons pure vanilla extract

• 1 tablespoon arrowroot starch (or cornstarch)

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• ¼ teaspoon salt

Optional Topping

• Coconut whipped cream

• Maple drizzle

• Toasted pecans or pumpkin seeds

• Light dusting of cinnamon or nutmeg

Instructions

1. Prepare the crust:
   Preheat oven to 350°F (175°C). Grease an 8-inch springform pan or line the bottom with parchment.
   In a bowl, mix graham crumbs, coconut oil, maple syrup, and salt until evenly coated. Press firmly into the pan’s base. Bake for 8–10 minutes until lightly golden. Cool while making the filling.

2. Make the filling:
   Drain and rinse soaked cashews. In a high-speed blender, combine cashews, pumpkin purée, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, arrowroot, spices, and salt.
   Blend until completely smooth and creamy — this may take 1–2 minutes depending on your blender.

3. Assemble and bake:
   Pour filling into the prepared crust. Smooth the top with a spatula.
   Bake at 350°F (175°C) for 45–50 minutes, or until edges are slightly puffed and center looks just set (it will firm up as it cools).

4. Cool and chill:
   Let cheesecake cool completely at room temperature, then refrigerate for at least 4–6 hours or overnight until fully set.

5. Serve:
   Remove from the pan, slice, and top with coconut whipped cream, maple drizzle, and toasted pecans if desired.

Notes & Tips

• For a no-bake version, skip the baking step and freeze for 4 hours instead.

• You can use silken tofu (1 cup) instead of cashews for a lighter, soy-based filling.

• A touch of bourbon or vanilla bean paste adds an elegant twist for holiday versions.

As the holidays draw near and the scent of cinnamon and spice fills the air, this Vegan Pumpkin Cheesecake offers a modern twist on a classic favorite. Silky, rich, and perfectly balanced between sweet and spiced, it’s a dessert that feels indulgent yet light — the kind that invites everyone back for a second slice. The creamy pumpkin filling, made without any dairy or eggs, delivers all the warmth and nostalgia of traditional cheesecake, while the nutty crust and subtle maple sweetness give it a wholesome, seasonal depth.

What makes this recipe especially lovely is its versatility. It’s beautiful enough for a festive dinner, yet simple enough to prepare ahead of time — a blessing during busy holiday gatherings. The texture stays velvety and firm, and the flavors deepen as it chills, making it even more delicious the next day.

Whether you’re hosting a vegan Thanksgiving or just want to offer a dessert that everyone at the table can enjoy, this cheesecake is sure to become a new holiday tradition. Serve it with a dollop of coconut whipped cream, a drizzle of maple syrup, or a sprinkle of toasted pecans, and watch it disappear slice by slice — pure autumn comfort on a plate.