This no-bake vegan pumpkin cheesecake is creamy, full of pumpkin spice flavor, and incredibly easy to make ahead. There's no oven, no water bath, and no cracks to worry about. It's perfect for a Thanksgiving dessert table and the holiday season!
I created this recipe because I wanted a vegan pumpkin cheesecake that was rich and creamy without relying on store-bought vegan cream cheese. As a chef, I've used soaked cashews for years to create creamy sauces and desserts, so I knew they could give the filling the texture I wanted.
Vegan Pumpkin Cheesecake Highlights
- 🥄 Texture: Rich and ridiculously creamy, on a buttery graham cracker crust
- 🍁 Flavor: Fragrant pumpkin spice with a tangy finish
- ⏱️ Time: 15 minutes of prep, then 3 hours in the freezer to set
- 👩🍳 Difficulty: Easy. No baking, just blend, pour, and freeze
- 🔪 Makes: One 8-inch cheesecake, 12 slices
- 🗓️ Make-ahead: Yes, 1-2 days ahead
- 🫙 Storage: 4-5 days in the fridge or 2 months in the freezer
- 🌱 Good to know: Dairy-free and egg-free. Contains cashews and wheat unless you use gluten-free graham crackers
Does Dairy-Free Pumpkin Cheesecake Taste Like the Real Thing?
Very close. My decadent vegan pumpkin cheesecake has a rich, tangy filling made with raw cashews, pumpkin, and coconut oil on a buttery graham cracker crust. It tastes like pumpkin pie and cheesecake rolled into one, with the dense, creamy texture you expect from a classic baked cheesecake.
Best of all, this vegan pumpkin cheesecake recipe takes just about 15 minutes of hands-on prep, and the freezer does the rest. It's firmest straight from the freezer, so let it sit at room temperature for about 20 minutes before serving for the creamiest texture.
You can also make it a day or two ahead, which makes it especially great for Thanksgiving and holiday meals.
If you love pumpkin desserts, you should also check out my collection of vegan pumpkin dessert recipes and vegan fall dessert recipes!
Why This Vegan Recipe Works
The ingredients in my pumpkin cashew cheesecake each play an important role in creating the right flavor and texture. Here's the vegan chef science behind it:
- Cashews create the creamy base. Once soaked and blended, raw cashews become smooth and rich, similar to vegan cream cheese.
- Fresh lemon juice adds cheesecake tang. It balances the richness of the cashews and pumpkin.
- Melted coconut oil helps the filling set. It firms as it chills to create the solid part, which gives the cheesecake a dense, sliceable texture without eggs or baking.
- Pumpkin puree and pumpkin pie spice add classic fall flavors. The pumpkin adds both flavor and body, while the warm spices add depth.
Key Ingredients
You might be surprised to learn that this dairy-free pumpkin cheesecake recipe doesn't call for any fancy ingredients. You likely have a lot of them right in your pantry. You'll find the exact amounts in the recipe card.
For the Graham Cracker Crust
- Graham Cracker Crumbs: These form the base of the cheesecake. You can use packaged crumbs or crush whole graham crackers yourself. Check the label because some brands contain honey or milk.
- Vegan Butter: Melted vegan butter binds the crumbs together and adds buttery flavor. I use Earth Balance Vegan Buttery Sticks.
- Light Brown Sugar: A little brown sugar adds sweetness and a subtle caramel flavor.
For the Pumpkin Cashew Filling
- Raw Cashews: Soaked raw cashews create the creamy cheesecake base. Use raw, unsalted cashews rather than roasted ones. You can also buy cashew pieces from Trader Joe's, and they work just as well.
- Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices. If you're using homemade pumpkin purée, strain it first if it seems watery.
- Refined Coconut Oil: Helps the cheesecake set. I prefer refined coconut oil because it has very little coconut flavor. Don't replace it with coconut milk or coconut cream because they won't firm up the filling.
- Maple Syrup: Adds sweetness and a subtle maple flavor that works well with pumpkin.
- Light Brown Sugar: Adds another layer of sweetness and helps balance the lemon and cashews.
- Fresh Lemon Juice: Gives the pumpkin cheesecake filling a slight tang.
- Pure Vanilla Extract: Adds warmth and rounds out the pumpkin spice flavor.
- Pumpkin Pie Spice: Use store-bought pumpkin pie spice or make my homemade pumpkin pie spice.
- Sea salt: A small amount helps balance the sweetness and brings out the other flavors.
How To Make Vegan Pumpkin Cheesecake
This no-bake pumpkin cheesecake is really easy to make. Once your cashews are soaked, the creamy filling comes together in minutes. The hardest part is waiting to take the first bite!
Make the crust. If you're starting with whole graham crackers, the first thing you need to do is pulse them in a food processor until they are a fine crumble. Next, mix the crumbs with the melted vegan butter and brown sugar until combined. The mixture should hold together when you squeeze it in your hand.
Form the crust. Add the crust mixture to the springform pan and press it firmly into the bottom of the pan. I like to use the flat bottom of a measuring cup or glass to press on top of the crust to pack it down evenly.
Chill the crust. Put the crust in the freezer for about 15 minutes while you make the filling.
Blend the filling. First, drain and rinse the soaked cashews. Now, add them to a high-speed blender with the pumpkin purée, melted coconut oil, maple syrup, and brown sugar. Blend until completely smooth, scraping down the sides as needed.
Mix in the flavorings. Add the lemon juice, vanilla extract, pumpkin pie spice, and salt to the cashew cheesecake mixture. Then blend everything together until the filling is silky smooth and thick but still pourable. You shouldn't see any pieces of cashew or coconut oil.
Fill the crust. Pour the creamy pumpkin filling over the chilled graham cracker crust and smooth the top with an offset spatula.
Freeze the cheesecake. Place the cheesecake in the freezer for 2 to 3 hours, or until it's completely set. Keep in mind this no bake dessert will not have a slight jiggle like traditional cheesecakes.
Serve and enjoy. Once the cashew cheesecake has set, you can move it to the refrigerator until you're ready to serve. If serving it directly from the freezer, let it sit at room temperature for about 20 minutes before slicing.
And that's it! The easiest vegan dessert ever, and perfect for all your fall season October and November gatherings.
✏️ Recipe Card! Scroll down to the bottom of the post for my full vegan pumpkin cheesecake no bake recipe with the exact amounts.
Expert Tips
- Use Packed Pumpkin: Make sure you're using a can of pumpkin puree that's thick, not watery. This keeps the filling from being too soft. Avoid pumpkin pie filling, which is pre-sweetened and too liquidy.
- Fully Soak the Cashews: For the very best texture, I soak them overnight for the next day. You can also boil them for 10 minutes to get a head start if you're short on time.
- Use a High-Powered Blender: A powerful high-speed blender gives you the smoothest filling. A food processor can work, but the texture may not be quite as silky.
- Room Temperature Ingredients: Make sure your coconut oil is melted but not hot, and all your other ingredients are at room temperature before blending. Cold ingredients can cause the melted coconut oil to solidify and make the filling lumpy.
- Press the Crust Firmly: A well-packed crust helps it hold together when slicing. I use the back of a spoon or a flat-bottomed glass to really press it in.
- Chill Time is Key: Don't rush the setting process. You have to let this no-bake vegan pumpkin cheesecake firm up in the freezer for at least 2 to 3 hours. Overnight is best if possible.
- Cutting Clean Slices: For nice, clean slices, I run my knife under hot water, then dry it off before cutting each slice. This helps prevent the filling from sticking to the knife.
Troubleshooting
- Grainy Filling: If your cheesecake filling is grainy, the cashews probably weren't soaked or blended long enough. Soak them overnight or boil them for about 10 minutes, then blend until completely smooth. If it's already in the pan but hasn't set, scrape it back into the blender and blend again.
- Cheesecake Won't Set: First, give it more time in the freezer. Some freezers simply take longer. The cheesecake can also stay too soft if you use too little coconut oil, substitute coconut milk for the oil, use watery pumpkin, or add extra maple syrup.
- White Flecks in the Filling: This usually happens when melted coconut oil comes into contact with cold ingredients and starts to firm up. Bring your ingredients to room temperature before blending. If you notice white flecks, blend the filling for another 30 to 60 seconds. The warmth from the blender will usually smooth everything back out.
Variations
- Chai-Spiced: Swap out the pumpkin spice for my chai spice blend to make pumpkin chai cheesecake.
- Chocolate Lover's: Add 2 tablespoons of cocoa powder to the graham cracker crust for a subtle chocolate flavor. You can also drizzle melted dark chocolate over the top of the cheesecake before serving.
- Citrus Twist: Add a bright burst of flavor by blending in the zest of one orange or lemon into the filling.
- Ginger Snap Crust: For a spicier, more robust crust, use crushed vegan ginger cookies instead of graham crackers. I've even used a combination of both.
- Golden Oreo Crust: Make a vanilla cookie crust with Golden Oreos. Crush the cookies filling and all, and use less vegan butter (about 3 tablespoons), since the cream filling adds fat. (If you're a strict vegan, keep in mind they may be made on shared equipment.)
- Gluten-Free Crust: For a vegan and gluten-free pumpkin cheesecake, all you have to do is use gluten-free graham crackers or cookies to make the crust.
- Crustless: Skip the crust and pour the filling into a loaf pan lined with parchment paper, or into individual ramekins or silicone muffin cups.
- Toppings: I love topping the cheesecake with my vegan whipped cream, chopped pecans, and a dusting of cinnamon. You could also add a drizzle of my vegan salted caramel sauce or maple syrup.
Storage & Make Ahead
- Refrigerator: Cover the cheesecake tightly or transfer individual slices to an airtight container. Store it in the refrigerator for 4 to 5 days.
- Freezer: Wrap the whole cheesecake or individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 2 months. Let them thaw overnight in the fridge or on the counter at room temperature for 20 minutes before serving.
Make Ahead
This vegan pumpkin cheesecake is a great make-ahead dessert because it needs time to chill anyway. If you're making the cheesecake a day or two before serving, set it in the freezer first and then store it in the refrigerator.
For longer storage, keep it frozen and transfer it to the refrigerator the night before serving. You can also let frozen slices sit at room temperature for about 20 to 30 minutes before eating.
Frequently Asked Questions
No. Pumpkin pie filling is already sweetened and spiced, which can make the cheesecake too sweet and affect how well it sets. Use 100% pure pumpkin purée.
Yes, as long as it's really thick. Homemade pumpkin puree is typically watery, which will keep the cheesecake from setting. So you need to strain it well in a fine-mesh sieve lined with a paper towel or cheesecloth for about 30 minutes, or until it's as thick as canned pumpkin. Note, I have not tested this recipe with homemade pumpkin puree.
Yes, although the filling may not be quite as smooth. Boil the cashews for about 10 minutes so they're very soft, then blend longer than usual and scrape down the sides frequently.
A springform pan makes the cheesecake easier to remove, but you can also use a deep pie dish. Simply slice and serve the cheesecake directly from the dish.
No. The filling is no-cook, but it isn't raw. Maple syrup is boiled down from sap, refined coconut oil is processed with heat, and graham crackers are baked.
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More Vegan Fall Desserts to Try
⭐️ One Last Thing! If you make my recipe for vegan pumpkin cheesecake, please leave a review and star rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
No Bake Vegan Pumpkin Cheesecake with Cashews
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
- 6 tablespoons vegan butter (melted)
- 2 tablespoons light brown sugar
Cheesecake Filling
- 2 ½ cups raw cashews (soaked)
- 1 ⅓ cups pure pumpkin puree (packed pumpkin)
- ½ cup + 2 tablespoons refined coconut oil (melted)
- ⅔ cup pure maple syrup
- ⅓ cup light brown sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
Instructions
Prepare the Crust:
- If you're starting with whole graham crackers, pulse them in a food processor until they turn into fine crumbs.
- Combine the graham cracker crumbs, melted vegan butter, and brown sugar in a bowl. Make sure the crumbs are evenly coated in the butter and sugar.
- Press the mixture firmly into the bottom of an 8" springform pan, making sure it's evenly distributed.
- Place the crust in the freezer for 15 minutes to set.
Prepare the Filling:
- In a high-powered blender or food processor, combine the drained raw cashews, pumpkin puree, melted coconut oil, maple syrup, and brown sugar. Blend on high until velvety smooth and creamy, scraping down the sides as needed.
- Add the lemon juice, vanilla extract, pumpkin pie spice, and salt, and blend again until well incorporated.
- Pour the pumpkin filling over the chilled crust and spread it evenly.
- Place the assembled cheesecake in the freezer for 2 to 3 hours, or until fully set.
- Once set, cover the cheesecake with plastic wrap and transfer it to the refrigerator until ready to serve. If serving directly from the freezer, let it thaw for about 20 to 30 minutes before slicing.
- The vegan cheesecake will keep for about 4 to 5 days in the refrigerator. You can also store it in the freezer for up to 2 months.
Notes
- Properly measure ingredients for the best results.
- Soak the cashews overnight for the best texture.
- Feel free to customize the spices to your liking.
- Every freezer works differently. Adjust the setting time as needed to ensure the cheesecake is firm.
Nutrition
Chef Kim Grimmett
I'm Kim Grimmett, a classically trained chef and the creator of Dances With Knives. I trained at Le Cordon Bleu and have more than 15 years of professional culinary experience as a vegan chef. Here, I share my best vegan recipes.
Daniel says
I tried this recipe this week and it turned out great. Much better texture than I expected. I made another recipe last year but didn't soak the cashews enough I don't think. I think even my non vegan family will approve if I take this to Thanksgiving.
Michael says
Loved when you made this for Thanksgiving. I'm going to try making it for my family this year. Thanks for finally posting the recipe!