This is the creamiest and most perfect Vegan Pumpkin Cheesecake for autumn! Truly easy to make, this creamy and lightly spiced cake is a real crowd-pleaser for the holiday season.
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:
- Stir the crushed graham crackers, butter, and sugar together in a bowl.
- Press the mixture into an even layer on the bottom and up the sides of the springform pan.
No need to blind bake the crust! Now you can move on to the filling:
- Beat the vegan cream cheese in a bowl using a standing or hand mixer until it’s smooth. Next, add the rest of the filling ingredients and beat again.
- Pour the smooth filling on top of the crust in the pan. Use a spatula to spread it into an even layer.
Finally, the cheesecake is ready for baking:
- Place the pie in the oven to bake for an hour. When it’s done, let it sit in the oven for 10 minutes. This prevents the cake from cracking. NOTE: The cheesecake will still look jiggly, especially in the middle when it’s done. This is normal and fine! It will firm up as it chills.
- Let the cheesecake cool at room temperature before letting it chill and firm up in the fridge overnight or at a bare minimum, 6 hours.
- Slice and enjoy with dairy free whipped cream!
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.
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.
You can keep each slice simple or serve it with plenty of rich, fall-themed toppings such as:
- Candied pecans or almonds
- Coconut whipped cream
- Caramel sauce
- Aquafaba whipped cream
- Vanilla ice cream
- Pumpkin 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 Pumpkin Cheesecake
Graham Cracker Crust
- Preheat the oven to 350 degrees F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. If you skip this part, oil will leak out causing your oven to smoke, so don't skip it! Cut a circle of parchment paper for the bottom of the pan and spray the pan lightly with oil.
Make the crust
- In a medium bowl, add the graham cracker crumbs, melted vegan butter and sugar. Stir well with a fork or spoon to combine, then press the crumbs down evenly in the prepared pan. Press down firmly and evenly, going up the sides of the pan a little bit. Set aside.
Prepare the filling
- In the bowl of a stand mixer with whisk attachment (or a large bowl with a hand mixer), beat the vegan cream cheese until smooth.
- Now add the rest of the filling ingredients and beat until smooth, scraping down the sides as needed.
- Once it's completely smooth, pour it into the pan with the crust and spread it out evenly.
- Place in the oven and bake for 1 hour, then turn off the heat and let sit in the oven for 10 minutes. Do not open the oven door at all during this time.
- Remove the cheesecake from the oven, carefully. It will still look jiggly in the middle, don't worry that is correct! It will firm up as it cools.
- Let it cool at room temperature for 15 minutes, then transfer to the refrigerator to chill and firm up for at least 6-8 hours. Overnight is best!
- When ready to serve, slice pieces of cheesecake and serve with coconut whipped cream, if desired. Enjoy!
- Storage: The cheesecake will keep in the refrigerator for up to a week, and it also freezes well, up to 3 months. To freeze, cover well with aluminum foil to prevent freezer burn.
- Gluten free – Use gluten free graham crackers, gluten free oreo type golden cookies or gluten free gingersnap cookies.
- Allergies – Note that tofutti cream cheese does contain tofu. If you have a nut allergy, read the ingredients well on whatever brand you use, as Kite Hill contains almond and I’m not sure about other brands.
- DO NOT USE THE FOLLOWING BRANDS OF CREAM CHEESE: Daiya and Violife definitely won’t work here! For best results, use Tofutti brand. Trader Joe’s may work as well as Kite Hill, but I have the best luck with Tofutti.
- If you can’t find coconut cream, substitute full fat coconut milk. It works okay, but coconut cream is best.
- If you don’t have a springform pan, or want a smaller cheesecake, you can cut the cheesecake filling ingredients in half and use a regular 9-inch pie pan instead. It will still need about 40-50 minutes to bake.