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Vegan Pumpkin Cheesecake Recipe

One dessert that truly captures the essence of the fall is vegan pumpkin cheesecake. It combines the creaminess of traditional cheesecake with the earthy richness of pumpkin and a blend of cozy spices like cinnamon, nutmeg, and cloves. And the best part? It’s entirely plant-based.
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Ingredients Method

Ingredients
  

For the Crust
  • 1 1/2 cups vegan graham crackers crushed into fine crumbs
  • 1/4 cup coconut sugar
  • 1/2 cup coconut oil melted
  • 1 teaspoon ground cinnamon
For the Cheesecake Filling
  • 1 1/2 cups raw cashews soaked overnight or in hot water for at least 1 hour
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup coconut cream thick part from a can of full-fat coconut milk
  • 1/4 cup maple syrup for natural sweetness
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 tablespoon cornstarch for thickening

Method
 

Prepare the Crust
  1. First, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or a pie dish. The springform pan allows you to remove the cheesecake cleanly once it’s set.
  2. In a mixing bowl, combine the crushed vegan graham crackers, coconut sugar, melted coconut oil, and cinnamon. Stir until the mixture is well-combined and resembles wet sand. The coconut oil binds the crumbs together while adding richness to the crust.
  3. Press the mixture evenly into the bottom of the prepared pan, making sure to create a firm, even layer. You can use the back of a spoon or a flat-bottomed measuring cup to press it down.
  4. Once the crust is in place, bake it in the preheated oven for 8–10 minutes until it’s lightly golden. Remove and let it cool while you prepare the filling.
Prepare the Cheesecake Filling
  1. While the crust cools, focus on the creamy pumpkin filling. Start by draining and rinsing your soaked cashews. Soaking the cashews softens them, making them easier to blend into a smooth, creamy base.
  2. In a high-speed blender or food processor, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, and spices (cinnamon, nutmeg, ginger, and cloves).
  3. Blend on high until the mixture is completely smooth and creamy. This may take a few minutes, and you may need to scrape down the sides of the blender to ensure everything is well-mixed.
  4. Next, add the cornstarch, which will help thicken the cheesecake as it bakes. Blend again until fully incorporated. The result should be a silky-smooth filling with a rich pumpkin flavor and a hint of spice.
Assemble the Cheesecake
  1. Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Smooth the top for a clean, professional look. The filling should settle easily into the pan, creating a creamy, luscious layer.
Bake the Cheesecake
  1. Place the cheesecake in the oven and bake for 50–55 minutes at 350°F. Keep an eye on the edges; they should be set while the center remains slightly jiggly. As the cheesecake cools, the center will firm up.
  2. After baking, turn off the oven and let the cheesecake cool inside for about 10 minutes with the door slightly open. This gradual cooling helps prevent cracks on the surface. Once it’s cool enough to handle, remove it from the oven and let it sit at room temperature for about 30 minutes before transferring it to the fridge.
Chill the Cheesecake
  1. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to fully set and develop its flavors. Chilling not only helps the cheesecake firm up but also deepens the flavor of the pumpkin and spices.