Go Back
–+ servings
slice of vegan pumpkin cheesecake

Vegan Pumpkin Cheesecake (No Bake)

My vegan pumpkin cheesecake no bake recipe is a must-try! It's creamy, full of pumpkin spice flavor, and incredibly easy to make. Whether you're hosting a Thanksgiving holiday gathering or just craving something tasty, it's the perfect vegan fall dessert.
Author: Kim Grimmett
5 from 2 votes
Print Save Recipe
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 12

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

  1. Properly measure ingredients for the best results.
  2. Feel free to customize the spices to your liking.
  3. Every freezer works differently. Adjust the setting time as needed to ensure the cheesecake is firm.

Nutrition

Calories: 356kcal | Carbohydrates: 13.6g | Protein: 1.3g | Fat: 8.5g | Sodium: 85mg | Fiber: 1.5g | Sugar: 9.2g
Keyword pumpkin cheesecake, vegan pumpkin cheesecake
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!