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    Home » Desserts

    Vegan Pumpkin Cheesecake (Easy No Bake Recipe)

    Updated: Jan 20, 2023 by Verna Rindler · This post may contain affiliate links · 7 Comments

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    slice of vegan pumpkin cheesecake on a cake platter

    Vegan Pumpkin cheesecake! a simple no bake cheesecake recipe with creamy pumpkin spiced filling atop a healthy nut pie crust. Delicious thanksgiving dessert! Healthy, gluten free, No tofu/cashews!

    A slice of vegan pumpkin cheesecake on a pie server

    It’s mid September so what better way to celebrate fall than with a vegan pumpkin cheesecake recipe and mine is a no bake vegan pumpkin cheesecake! You are definitely going to want a slice! 

    No one will believe it’s eggless and dairy free! Yup plant based all the way folks! It is seriously the best & easiest vegan cheesecake to make at home! That’s what my family says!❤️

    20 minutes prep time and it’s chilling in the fridge! 

    It is melt in your mouth delicious, rich, super satisfying and not too sweet! So silky and creamy you’ll want seconds for sure! This recipe is right up there with pumpkin pie!! And it’s way easier to make!

    It’s perfect dessert for the holidays or anytime really, as canned pumpkin is available all year long! And if your a fan of pumpkin inspired recipes try my pumpkin cupcakes they’re awesome! 

    For the cheesecake base I used my simple nut pie crust recipe made with almonds walnuts, dates and coconut ! That’s it- so good

    For the cheese cake filling I used vegan cream cheese (in place of real cream cheese), coconut milk, canned pumpkin, pumpkin pie spice, coconut oil, lemon juice and it’s sweetened naturally with dates and maple syrup! Simple ingredients but big on flavour! 

    a slice of no bake pumpkin cheesecake on a plate with a fork

    How to make vegan pumpkin cheesecake:

    1. Grease the bottom and sides of a non stick 8 inch springform pan. I use cooking oil spray. (Glass pie plate works great too!)
    2. For the crust: soak the dates in boiling water for a couple of minutes- 5 or less. While dates are soaking add the walnuts, almonds, coconut and salt to your food processor and process until completely broken down. Drain the dates well and add them in. Process until they are completely mixed in as well. Pour into the springform pan, evenly spread and press down firmly. Chill in fridge until needed.
    3. For the filling: add ingredients to high speed blender and mix until complete smooth and shiny. Stopping to stir with spatula once or twice.
    4. Pour into the prepared crust. Spread evenly. Tap a few times. Chill uncovered in fridge for at least 3 hours before serving. Slice and Enjoy! Absolutley delicious as is or jazz it up with a drizzle of my vegan salted caramel sauce and toasted chopped pecans. Dairy free coconut whipped topping is always tasty too! For full recipe ingredients and instructions see recipe card below.

    step by step photos how to make vegan pumpkin cheesecake

    top view of whole vegan pumpkin cheesecake with slice being removed

    a slice of pumpkin cheesecake being served

    Pie crust options:

    • I used a nut crust for my cheesecake but you could use whatever crust you like: a homemade graham wafer crust, gingersnap crust or even a regular pie crust, vegan of course! Lots of choices!😊 I think you’ll be a fan of mine though it’s really tasty guys! healthy and is literally ready in minutes!

    Tips for perfect no bake vegan cheesecake:

    • have appropriate ingredients at room temperature for easy blending
    • make sure filling is blended until completely smooth
    • chill cake long enough so it sets up perfectly
    • serve with extra toppings to wow your guests!

    To store and freeze:

    • cheesecake will keep covered in fridge for 5 days, and is suitable for freezing without any added toppings.

    This pumpkin cheesecake is:

    vegan

    an easy no bake cheesecake!

    perfect ending to thanksgiving dinner

    the best

    lovely for the holidays

    kid friendly

    silky and creamy

    Healthy

    Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more no bake dessert recipes? Check these out:

    • Raw Vegan Brownies (Healthy No Bake Recipe, GF)
    • The Best Vegan Chocolate Bars Recipe!
    • Chocolate Coconut Date Balls (No Bake) (Vegan+GF)
    • Vegan Chocolate Pie with Salted Caramel (No Bake)
    • Best & Easiest Vegan Chocolate Truffles
    Print
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    Vegan Pumpkin Cheesecake (Easy No Bake Recipe)


    ★★★★★

    5 from 3 reviews

    • Author: Verna
    • Total Time: 20 minutes
    • Yield: 8-10 slices 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan Pumpkin cheesecake! a simple no bake cheesecake recipe with creamy pumpkin spiced filling atop a healthy nut pie crust.  Delicious thanksgiving dessert! Healthy, gluten free, No tofu/cashews!


    Ingredients

    Scale

    Crust:

    • 1 cup whole pitted dates
    • 3/4 cup raw walnuts
    • 3/4 cup raw almonds
    • 1/4 cup unsweetened coconut
    • 1/4 teaspoon salt

    Cheesecake filling:

    • 3/4 cup whole pitted dates
    • 1 cup canned pumpkin puree (not pumpkin pie filling)
    • 1 container vegan cream cheese (8 oz/227 grams) at room temperature, I use Daiya (see notes for other options)
    • 1/3 cup canned coconut cream, room temperature (see notes for options)
    • 1/3 cup maple syrup
    • 1 teaspoon vanilla extract
    • 2 teaspoons pumpkin pie spice (or use 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves)
    • 2 teaspoons lemon juice
    • 1/3 cup refined coconut oil, melted then measured (add this to blender last)

    Optional toppings:

    • vegan salted caramel sauce
    • toasted chopped pecans
    • dairy free whipped topping

     


    Instructions

    1. Grease the bottom and sides of a non stick 8 inch springform pan. I use cooking oil spray. (Glass pie plate works great too!)
    2. For the crust: add dates to a bowl and cover with boiling water from kettle- soak for 5 minutes or less (this softens the dates for easier blending) While dates are soaking add the walnuts, almonds, coconut and salt to your food processor and process until completely broken down. Drain the dates well and add them in. Process until they are completely mixed in as well. Pour into the springform pan, evenly spread and press down firmly. Chill in fridge until needed.
    3. For the filling: add dates to a bowl and cover with boiling water from kettle- soak for 5 minutes or less. Drain the dates well, add to high speed blender with rest of ingredients and mix until completely smooth and shiny. Stopping to stir with spatula once or twice.
    4. Pour into the prepared crust. Spread evenly. Tap a few times. Chill uncovered in fridge for at least 3 hours before serving. Slice and Enjoy! Absolutley delicious as is or jazz up individual servings with a drizzle of my vegan salted caramel sauce and toasted chopped pecans. Dairy free coconut whipped topping is always tasty too! For step by step photos see above post

    Notes

    • I used Daiya Cream cheese in the cheesecake filling but tofutti brand works well too have not tried kite hill. I will say I preferred the texture and flavour with daiya.
    • In place of coconut cream you could substitute unsweetened plain vegan yogurt. I prefer flavour with coconut cream.
    • I use Savoy brand coconut cream I buy it at Walmart usually😊
    • prep the does not include chill time.

    Pie crust options:

    • I used a nut crust for my cheesecake but you could use whatever crust you like: a homemade graham wafer crust, gingersnap crust or even a regular pie crust, vegan of course! Lots of choices! I think you'll be a fan of mine though it's really tasty guys! healthy and is literally ready in minutes!

    To store and freeze:

    • cheesecake will keep covered in fridge for 5 days, and is suitable for freezing without any added toppings.
    • Prep Time: 20 Minutes
    • Category: Sweets, Gluten free, Vegan Holiday Recipes
    • Method: food processor / blender
    • Cuisine: American, Canadian

    Keywords: vegan pumpkin cheesecake, vegan cheesecake, no bake vegan pumpkin cheesecake, vegan cheesecake no bake, healthy vegan cheesecake,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Comments

    1. Gigi

      October 30, 2021 at 9:48 am

      Could I use date syrup instead of dates? My high speed blender doesn’t chop them finely enough to ensure avoiding chewy pieces throughout. How much would I sub if so? Can’t wait to make these ASAP- I love your blog so much!!

      ★★★★★

      Reply
      • Verna

        October 30, 2021 at 5:39 pm

        Hi Gigi, I can suggest trying a food processor for dates but I have not tested with the syrup. Hope this helps and thank you for your kind words!!

        Reply
    2. Michele

      June 04, 2021 at 3:23 am

      We don’t have Pumpkin in a can, here in Australia. So can I roast or steam the pumpkin?? About how much?

      Reply
      • Verna

        June 04, 2021 at 6:07 am

        Hi Michele I have always used canned pumpkin for this recipe. You could try cooked cooled and pureed sweet potatoes instead (have not tried this myself) I don't recommend using fresh cooked pumpkin. Let me know how it goes!

        Reply
    3. Lucas

      November 03, 2020 at 8:22 pm

      YASSSSSS!!!

      ★★★★★

      Reply
    4. Sam

      September 27, 2020 at 2:19 pm

      I made your recipe into pumpkin cheesecake bars and they turned out wonderful. I don’t have a springform pan or pie plate. So I used my brownie pan. Great recipe!

      ★★★★★

      Reply
      • Verna

        September 27, 2020 at 2:42 pm

        That's great! thanks for sharing Sam! Glad you enjoyed them

        Reply

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    Hi, I’m Verna! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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