Go Back
+ servings
a bite taken of vegan double layered pumpkin cheesecake on a fork
Print Recipe
4.86 from 7 votes

Vegan Double Layer Pumpkin Cheesecake

This Vegan Double Layer Pumpkin Cheesecake features a delicious gingersnap crust and two layers of cheesecake! It’s surprisingly simple to make.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 397kcal
Author: Nora Taylor


Cookie crust:

White layer:

  • 16 ounces vegan cream cheese (2 8-ounce containers)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons cornstarch
  • 1 large lemon, juiced (about 2 tablespoons)

Pumpkin layer:


For the crust:

  • Preheat the oven to 350 degrees F.
  • Add the cookies to a food processor and process until it looks like fine crumbs. Add the melted vegan butter and vanilla. Process to combine.
  • Press firmly and evenly into a 9 inch pie pan. Wipe out or rinse the food processor because you will make the filling in it as well.
  • Bake for 10 minutes, then remove and set aside while you make the filling.

For the cheesecake:

  • In the wiped out food processor, add the vegan cream cheese, 1/2 cup sugar, vanilla, cornstarch and lemon juice. Process until smooth.
  • Remove 1 cup of the mixture and spread into the bottom of the crust.
  • To the food processor with the rest of the white filling, add the pumpkin, spices and 3 tablespoons of sugar. Process until combined and smooth.
  • Carefully spread the pumpkin mixture over the white layer, heaping it slightly in the middle.
  • Bake for 50-60 minutes, until the center is almost set. To test, insert a toothpick in the middle. If it is cold and liquidy, bake longer until the center is more firm.
  • Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate for at least 3 hours or overnight before serving. 
  • Serve with Vegan Whipped Cream, if desired. 


  1. I used Trader Joe's brand of vegan cream cheese, but any non-dairy cream cheese should work just fine.
  2. I used a food processor, but a blender works as well.
  3. In place of the gingersnaps, you could use a similar cookie, such as honey-free graham crackers. 
  4. To make it Oil Free: Use Kite Hill plain cream cheese, as it has no added oil. And my Gluten Free Crust with no oil added.
  5. To make Gluten Free: Use my Gluten Free Crust.
  6. You can replace the spices with 1 teaspoon of pumpkin pie spice if desired.


Serving: 1serving | Calories: 397kcal | Carbohydrates: 47g | Protein: 5g | Fat: 23g | Saturated Fat: 7g | Sodium: 391mg | Potassium: 133mg | Fiber: 5g | Sugar: 24g | Vitamin A: 3844IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg