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This no bake, vegan pumpkin cheesecake with pencan crumble is the perfect fall dessert. it's super easy and quick to make, it requires only a handful of ingredients and it's one of my blog's most beloved recipes!
The pumpkin filling is super creamy, perfectly spiced and packed with flavors.
The pecan crunch on top is super crunchy, slightly sweet and has a buttery, nutty flavor that perfectly matches that of the filling. This cheesecake is made even more irresistible by the slightly salty cookie-crust that brings the perfect balance of sweet and salty to this dessert.
In case you love vegan cheesecakes you might want to check out this white chocolate cheesecake with oreo crust or this pistachio cheesecake or even this lotus biscoff cheesecake. You can thank me later ;)!
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Ingredients
To make this delicious vegan pumpkin cheesecake you only need the following ingredients:
- pumpkin puree
- vegan cream-cheese (I used oat cream-cheese from Simply)
- vegan whipped cream (I used Rama vegan cream)
- oatmeal cookies (any vegan oat cookies will do the job)
- vegan butter (or margarine)
- pecan nuts
- sugar
- cinnamon powder (optional)
- nutmeg powder (optional)
- ginger powder (optional)
- cloves powder (optional)
See recipe card for quantities.
Brief recipe explanation
Before we jump to the recipe card, I want to explain the recipe briefly.
We start by making the topping.
Preheat the oven to 200 °C (360 °F). In a bowl mix butter, pecan nuts, sugar and a pinch of salt. Line a baking dish with baking paper and place the nuts mixture on top. Bake for 10 minutes until golden. Then set aside.
Next we make the crust.
Place cookies in a food-processor and pulse until finely ground. Stir in sugar, salt and butter and pulse again until combined. Press the mixture onto the bottom of a 8'' (20 cm) cake form and set in the fridge.
Once the crust is ready we can start making the filling.
Whip the vegan cream until stiff peaks form and set aside.
Place pumpkin puree, cream-cheese, sugar and spices into a large bowl and mix until combined.
Fold in whipped cream and then pour the filling over the crust. Smooth it out and set in the fridge overnight.
The next day, remove the cheesecake from the cake form, top the cheesecake with the pecan crunch and more whipped cream (optional) and serve it right away.
Top tip
The more the cheesecake rests in the fridge the better it gets! Make it 1-2 days ahead to get the best pumpkin cheesecake you've ever had!
Diet substitutions
If you want to make this recipe fit a certain diet, here's how to do it.
- Gluten free - instead of vegan oat cookies use vegan gluten-free cookies. Or check out this article on how to make a gluten-free cheesecake crust.
- Nut free - skip the topping. The cheesecake will be just as delicious!
Ingredients substitutions
Every once in a while we can't find an ingredient we need for a recipe. Below I will explain how to substitute certain ingredients you might not find/like:
- Pumpkin puree - obviously you can't substitute it, but you can use either homemade (here's how to make it) or canned pumpkin puree.
- Vegan cream-cheese - these days it is increasingly easy to find delicious vegan cream-cheese. When it comes to brands: Simply, Soyana or Oatly have the best one. If you can't find any I recommend making it at home (here's how to make it).
- Vegan butter - instead use refined coconut, cacao butter or margarine.
- Vegan whipped cream - if you can't find it you can use coconut whipped cream instaed.
- Spices - I like the use cinnamon, nutmeg, ginger and cloves for this cheesecake but if you dislike one or more of them feel free to leave it/them out.
Equipment
To make this recipe you only need the following equipment:
- Hand-mixer - it makes life easier when it comes to combining ingredients. You can also use a hand whisker.
- 8'' (20 cm) cake pan - if you have a slightly bigger or smaller one it's still ok. If you don't have a cake pan, you can use ramekins, dessert jars or even small glasses to make around 8-10 mono-portion cheesecake servings.
- Food-processor - you need one to ground the cookies. In case you don't have one, pace the cookies into a plastic bag and use a rolling pin to crush them.
How to store
You can store this vegan pumpkin cheesecake either in the fridge or in the freezer (depending on how long you want to keep it).
- Refrigerator: place the cheesecake in an airtight container or cover with plastic wrap and store in the refrigerator for up to 4-5 days.
- Freezer: wrap the cheesecake in portions in plastic wrap, place in an airtight container and store in the freezer. You can keep it in the freezer for up to 1 month. Before serving, let it thaw completely in the refrigerator overnight.
Other recipes you might like:
- Chocolate Cheesecake with Oreo Crust
- Biscoff Cheesecake
- Baked Vanilla Cheesecake with Cookie Crust
- White Chocolate Cheesecake with Oreo Crust
Leave a comment
If you tried this recipe, let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #vegaliciously or #carlocao on Instagram or Tiktok!
If you have Pinterest, feel free to pin the image below and follow me by clicking here 😌.
📖 Recipe/Rezept
Equipment
- food-processor
- hand mixer
Ingredients
Topping
- 80 g pecans ((2½ oz)) coarsely chopped
- 1 tbsp brown sugar
- 1 tbsp vegan butter
- 1 pinch salt
Crust
- 180 g oat cookies ((6½ oz))
- 80 g vegan butter or margarine ((2½ oz))
- 40 g sugar ((1½ oz))
- 1 pinch salt
Filling
- 250 ml vegan whipped cream ((1 cup)) I used Rama whipped cream
- 250 g plant-based cream-cheese ((9 oz)) any oat, soy or almond cream-cheese will do the job
- 500 g pumpkin puree* ((17 oz)) use store-bought or see notes to know how to make it
- 130 g powdered sugar ((4½ oz))
- ½ teaspoon cinnamon optional
- ½ teaspoon nutmeg optional
- ½ teaspoon ginger optional
- 1 pinch of salt
Instructions
- For the topping, preheat the oven to 180 °C (360 °F). In a bowl mix pecans, sugar, butter and salt. Line on a baking tray lined with baking paper and bake for 10 minutes until golden. Set aside.
- For the crust. Place cookies in a food processor and pulse until ground. Add sugar, butter and salt and pulse until combined. Press the mixture onto the bottom of a 20 cm (8'') springform. Set in the fridge.
- For the filling. Whip the cream until stiff peaks form. Set aside.
- In a bowl, combine cream cheese, pumpkin puree, sugar and spices. Fold in whipped cream. Pour mixture over crust and spread evenly.
- Allow the cheesecake to rest in the fridge overnight.
- Before serving, top with pecan mixture and more whipped cream (optional). Enjoy!
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