If you’re craving a dessert that feels cozy, creamy, and a little bit festive, this Plant-Based Pumpkin Cheesecake is the perfect answer. It’s rich, smooth, and warmly spiced, capturing all the classic fall flavors you love—without any dairy or eggs. Made with wholesome ingredients like cashews, pumpkin purée, and warming spices, it’s a dream for plant-based eaters and dessert lovers alike.
What makes this Plant-Based Pumpkin Cheesecake special is how it delivers all that classic cheesecake texture and flavor without the usual ingredients. Thanks to soaked cashews and coconut milk, it’s incredibly creamy, while the pumpkin and spice blend bring that unmistakable autumn vibe. Plus, it’s naturally sweetened and fits beautifully into vegan, dairy-free, or even refined sugar-free lifestyles.
The first time I made this Plant-Based Pumpkin Cheesecake, I was a little skeptical that a cheesecake without cream cheese could taste right—but one bite changed my mind. The filling was luscious and rich, the crust was nutty and just a little bit sweet, and the pumpkin flavor sang through beautifully. It became an instant favorite at our fall gatherings.
Now it’s a go-to whenever the weather turns chilly. I love making this Plant-Based Pumpkin Cheesecake for Thanksgiving, cozy weekends, or anytime I want to bring a little warmth to the table. It’s one of those desserts that surprises people—in the best way—and it’s always gone before you know it. Whether you’re hosting a gathering or simply treating yourself, this cheesecake is sure to impress and delight!
Table of Contents
Why You’ll Love Plant-Based Pumpkin Cheesecake
- Ultra Creamy Texture – Soaked cashews and coconut milk create an unbelievably silky filling.
- Full of Fall Flavors – Pumpkin, cinnamon, nutmeg, and cloves deliver cozy autumn vibes in every bite.
- Naturally Sweetened – Uses maple syrup or dates for a wholesome, less processed sweetness.
- Diet-Friendly – Perfect for vegan, dairy-free, and refined sugar-free lifestyles.
- Make-Ahead Friendly – This cheesecake sets beautifully in the fridge and is even better the next day.
Health Benefits of Plant-Based Pumpkin Cheesecake
This dessert brings a lot more to the table than just good taste:
- Rich in Fiber – Pumpkin purée offers a boost of digestive-friendly fiber.
- Healthy Fats – Cashews and coconut milk provide nourishing fats that support heart health.
- Antioxidant Power – Pumpkin is rich in beta-carotene, an antioxidant that promotes healthy skin and eyes.
- Lower Glycemic Impact – Natural sweeteners like maple syrup can be gentler on blood sugar levels.
- Plant-Based Protein – Cashews also contribute a small but helpful amount of protein.
When to Make Plant-Based Pumpkin Cheesecake
This pumpkin cheesecake fits a surprising number of occasions:
- Thanksgiving Dessert – A standout plant-based option for your holiday table.
- Autumn Gatherings – Bring it to fall parties, potlucks, or family dinners.
- Weekend Baking Projects – Spend a cozy Saturday creating a special treat.
- Healthier Dessert Option – Satisfy your sweet tooth while staying in line with your wellness goals.
- Gifting – Make and share mini versions for a sweet, thoughtful gift.
Chef’s Notes: Plant-Based Pumpkin Cheesecake
• Chill Your Crust – Let the crust chill for at least 5–10 minutes after pressing it into the pan to help it stay firm and crisp during baking.
• Soften Cream Cheese Properly – Bring vegan cream cheese fully to room temperature for a smoother filling without lumps or overmixing.
• Don’t Skip Arrowroot Powder – It’s essential for setting the cheesecake with a creamy, sliceable finish without needing gelatin.
• Mind the Mixing – Gently fold the pumpkin mixture into the cream cheese to avoid whipping in too much air, which can cause cracks.
• Perfect Baking Jiggle – The cheesecake is ready when the edges are set but the center still jiggles slightly; it will firm up as it cools.
• Cool Gradually – Let the cheesecake cool at room temperature before chilling in the fridge to avoid sudden temperature shocks that can cause splitting.
• Overnight Chill is Best – Chilling for at least 10 hours ensures a fully set, sliceable texture and lets the flavors deepen beautifully.
• Customize Your Crust – Swap in gluten-free crackers, oat crumbs, or crushed nuts for a unique base that suits different diets.
• Spice it Up – Feel free to add a pinch more cinnamon, ginger, or even cardamom for a deeper fall spice vibe.
• Freeze for Later – Freeze individual slices wrapped tightly for up to 1 month; thaw in the fridge overnight for a near-fresh experience.
Plant-Based Pumpkin Cheesecake
Get ready to dazzle your guests with this luscious plant-based pumpkin cheesecake! Think ultra-smooth vegan cream cheese meets spiced autumnal pumpkin in one show-stopping dessert. Perfect for a cozy Thanksgiving table or any fall gathering, this recipe comes together easily and sets overnight for a foolproof finish. Whip it up, chill, and watch everyone swoon—no dairy, no eggs, just pure seasonal deliciousness!
4
servings20
minutes1
hour580
kcal10
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Ingredients
- Crust
¾ cup finely crushed graham cracker crumbs
3 tablespoons melted vegan butter
- Filling
13 oz vegan cream cheese softened to room temperature
6 oz canned pumpkin purée
1 ½ tablespoons arrowroot powder
5 tablespoons organic cane sugar
1 tablespoon refined coconut oil melted
1 teaspoon freshly squeezed lemon juice
¾ teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
Pinch of ground cloves
- Alternative Ingredients
Gluten-free cracker crumbs: swap for regular graham crumbs to make crust gluten-free
Vegan margarine: replace vegan butter for a dairy-free crust
Cornstarch or tapioca starch: use instead of arrowroot powder for thickening
Coconut sugar or maple syrup: sub for cane sugar reduce liquid accordingly
Cashew cream soaked cashews blended: use in place of vegan cream cheese for a whole-food option
Silken tofu: can replace cream cheese for a soy-based filling
Date paste: alternate sweetener in crust instead of butter and sugar
Ground oats: replace up to half of graham crumbs for extra fiber
Crust Assembly – In a medium mixing bowl stir together the graham cracker crumbs and vegan butter until the mixture resembles wet sand. Press this blend firmly into the base of a 9-inch springform pan using the back of a spoon or measuring cup. Chilling the crust for 5–10 minutes (optional) helps it stay compact during baking. (Prep time: ~5 min)
Filling Emulsification – In a clean bowl whip the softened vegan cream cheese on low with a hand mixer until no lumps remain. This step ensures an ultra-smooth texture by breaking down any residual grains. Scrape down the sides and whip for about 2 minutes total to avoid overmixing. (Prep time: ~3 min)
Spice Integration – In a separate vessel whisk the pumpkin purée with arrowroot powder until fully dissolved. Add sugar, melted coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves, and stir until uniform. The starch acts as a binder, giving your cheesecake its signature firm yet silky set. (Prep time: ~4 min)
Batter Assembly – Gently fold the spiced pumpkin blend into the whipped cream cheese until just combined. Overmixing can incorporate too much air leading to cracks; a few streaks left is fine. Pour the filling over the chilled crust and smooth the top with a spatula. (Prep time: ~3 min)
Baking & Setting – Bake at 350°F 175°C for 60 minutes, rotating the pan halfway if your oven heats unevenly. The center should still jiggle slightly—residual heat will continue cooking. Cool on the counter for 2–3 hours before transferring to the refrigerator to chill for at least 10 hours (overnight is ideal). (Cook & rest: 60 min bake + 600 min chill)
Directions
- Crust Assembly – In a medium mixing bowl, stir together the graham cracker crumbs and vegan butter until the mixture resembles wet sand. Press this blend firmly into the base of a 9-inch springform pan using the back of a spoon or measuring cup. Chilling the crust for 5–10 minutes (optional) helps it stay compact during baking. (Prep time: ~5 min)
- Filling Emulsification – In a clean bowl, whip the softened vegan cream cheese on low with a hand mixer until no lumps remain. This step ensures an ultra-smooth texture by breaking down any residual grains. Scrape down the sides and whip for about 2 minutes total to avoid overmixing. (Prep time: ~3 min)
- Spice Integration – In a separate vessel, whisk the pumpkin purée with arrowroot powder until fully dissolved. Add sugar, melted coconut oil, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and cloves, and stir until uniform. The starch acts as a binder, giving your cheesecake its signature firm yet silky set. (Prep time: ~4 min)
- Batter Assembly – Gently fold the spiced pumpkin blend into the whipped cream cheese until just combined. Overmixing can incorporate too much air, leading to cracks; a few streaks left is fine. Pour the filling over the chilled crust and smooth the top with a spatula. (Prep time: ~3 min)
- Baking Setting – Bake at 350°F (175°C) for 60 minutes, rotating the pan halfway if your oven heats unevenly. The center should still jiggle slightly—residual heat will continue cooking. Cool on the counter for 2–3 hours before transferring to the refrigerator to chill for at least 10 hours (overnight is ideal). (Cook & rest: 60 min bake + 600 min chill)
Equipment
- mixing bowls
- measuring cups and spoons
- hand mixer
- silicone spatula set
Notes
- For a nutty twist, swap half the graham crumbs for finely chopped pecans or walnuts. Serve chilled with a dollop of coconut whipped cream and a sprinkle of pumpkin seeds for crunch. To intensify flavor, add a ½ teaspoon of ground cardamom or a dash of allspice to the filling. This cheesecake freezes beautifully—slice and wrap individual pieces for make-ahead dessert on busy days. Leftovers keep up to 5 days refrigerated in an airtight container; flavors meld and deepen over time.
Nutrition Facts
- Calories: 580kcal
- Fat: 38g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 355mg
- Potassium: 90mg
- Carbohydrates: 51g
- Fiber: 1.3g
- Sugar: 25g
- Protein: 5g
- Vitamin A: 2600IU
- Vitamin C: 1mg
- Calcium: 50mg
- Iron: 0.8mg
FAQs: Plant-Based Pumpkin Cheesecake
Can I use store-bought vegan graham crackers?
Yes, just make sure they are labeled vegan, as some brands use honey or dairy.
What can I substitute for arrowroot powder?
You can use cornstarch or tapioca starch as a thickening alternative with very similar results.
Is canned pumpkin the same as pumpkin pie filling?
No, canned pumpkin is pure pumpkin purée without spices or sugar; pumpkin pie filling is already seasoned and sweetened.
Can I make this cheesecake gluten-free?
Absolutely—simply use gluten-free graham crackers or a nut-based crust to keep it completely gluten-free.
What’s the best vegan cream cheese for baking?
Look for brands with minimal additives and a smooth, rich texture, like Kite Hill, Miyoko’s, or Tofutti.
How do I prevent cracks on the surface?
Avoid overmixing the batter, bake at a steady temperature, and cool gradually before refrigerating.
Can I make it without coconut oil?
Yes, you can substitute a neutral vegetable oil or melted vegan butter, but coconut oil gives the best firm texture when chilled.
How long does it last in the fridge?
The cheesecake keeps beautifully for up to 5 days refrigerated in an airtight container.
Can I add toppings before serving?
Definitely! Try coconut whipped cream, chopped nuts, pumpkin seeds, or a dusting of extra cinnamon for decoration.
Can I bake this into mini cheesecakes?
Yes, use a lined muffin tin and bake for about 20–25 minutes, checking for slight jiggle at the centers.
More Pumpkin Recipes
Pumpkin Pie Breakfast Smoothie
Cooks in 7 minutesDifficulty: EasyStart your day with a burst of flavor and nutrition with our Pumpkin Pie Breakfast Smoothie! This Raw Vegan delight combines creamy almond milk, frozen banana, and luscious pumpkin puree to create a smoothie that mirrors the beloved taste of pumpkin pie. Enhanced with dates, pecans, and chia seeds, it’s a perfect blend of sweetness and crunch. Ready in just minutes, this smoothie is ideal for busy mornings or a leisurely start to your day. Dive into this healthy, delicious treat and energize yourself with every sip. Perfect for anyone craving a tasty yet wholesome breakfast option!
Pumpkin Spice Chocolate Cake
Cooks in 80 minutesDifficulty: MediumIndulge in this decadent Pumpkin Spice Chocolate Cake, masterfully crafted for vegan and gluten-free diets! Combining the warmth of pumpkin pie spices with rich chocolate and a luscious pudding-like texture, this dessert is a showstopper at any gathering. Topped with a scoop of creamy vegan ice cream and toasted pecans, each bite bursts with festive flavors. Perfect for cozy fall evenings or special occasions, this recipe promises simplicity without compromising on taste. Elevate your baking repertoire with this irresistible treat that’s as wholesome as it is delicious!
Spiced Pumpkin Chia Bliss
Cooks in 125 minutesDifficulty: EasyDive into the creamy delight of our Spiced Pumpkin Chia Bliss, a vegan and gluten-free pudding that’s both healthy and irresistibly delicious! Perfect for autumn evenings or any time you crave a nutritious sweet treat, this recipe combines the rich flavors of pumpkin with the goodness of chia seeds. It’s quick to make, customizable to your taste, and pairs beautifully with toppings like crunchy walnuts or a drizzle of maple syrup. Celebrate the season with this comforting and wholesome dessert that satisfies your sweet tooth without compromising on nutrition!
