This Vegan Pumpkin Cheesecake is perfect for all of your holiday celebrations. The pumpkin cream cheese filling is lightly spiced and so creamy while the graham cracker crust beautifully complements the fall flavors. Make every slice complete with a dollop of vegan whipped cream on top! Made with vegan cream cheese, pumpkin puree, pumpkin spice, and coconut cream, every bite is so luscious and smooth. It’s also surprisingly light and airy! Just like my classic Vegan Cheesecake, it’s seriously simple to make! The hardest part is waiting for it to chill in the refrigerator so it can firm up, so plan on making it the day before you want to serve it.
How to make vegan pumpkin cheesecake
Find the complete recipe with measurements below. You’ll need a 9-inch springform pan and aluminum foil to make this cheesecake. To prevent oil from leaking out of the pan, wrap the foil around the bottom and sides. If you don’t have a springform pan, refer to the notes in the recipe card for more options. First, make the crust: No need to blind bake the crust! Now you can move on to the filling: Finally, the cheesecake is ready for baking:
What vegan cream cheese is best for cheesecake?
My favorite cream cheese to use for vegan cheesecakes is Tofutti vegan cream cheese. Kite Hill and Trader Joe’s are a good backup if you can’t find Tofutti. I don’t recommend using Daiya cream cheese or Violife (thought I love this one for bagels), because your cheesecake will turn out a watery mess.
Crust options
Both this pumpkin cheesecake and my Double Layer Pumpkin Cheesecake are delicious with a graham cracker crust, but you can easily change it up to fit specific dietary needs or tastes:
Gluten free – Most honey-free graham crackers aren’t gluten free. Instead, swap them for gluten free golden oreo cookies or gluten free gingersnap cookies. Gluten free pie crust works in a pinch as well.Cookie crust – If you don’t want to use graham crackers, golden oreo cookies, gingersnaps, or any vegan ginger cookie will work well.
Cheesecake toppings
You can keep each slice simple or serve it with plenty of rich, fall-themed toppings such as:
Candied pecans or almondsCoconut whipped creamCaramel sauceAquafaba whipped creamVanilla ice creamCinnamonPumpkin pie spice
How long does vegan cheesecake last?
Keep the baked cheesecake covered in the fridge for up to 1 week. To freeze, cover the baked cake really well in foil to prevent freezer burn.
Looking for more vegan desserts for autumn?
Vegan Pecan BarsApple FrittersSweet Potato PiePumpkin Cupcakes
