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This vegan pumpkin cheesecake is a real treat. The filling is made of vegan cream cheese, pumpkin puree, and spices. Trust me when I tell you that it's absolutely delicious! This recipe is made in 30 minutes, requires only 10 ingredients and serves 8 people.
If you are a fan of vegan cheesecakes then you definitely need to try these recipes. Check out this vegan Biscoff cheesecake, it's a treat! If you are a fan of pistachio then you must try this vegan pistachio cheesecake. On the other hand, if you're a white chocolate lover, you must try this vegan white chocolate cheesecake. And if you prefer a traditional cheesecake, check out this vegan New York cheesecake.
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⭐ Why I love this recipe
I love this cheesecake because, for me, it's the ultimate fall dessert. The pumpkin filling is a true delight—super creamy and perfectly enhanced by the flavors of ginger, cinnamon, and nutmeg. This combination of flavors makes this cheesecake one of my favorites!
Also, I am a fan of quick and easy recipes and this dessert fulfils both criteria.
🧾 Ingredients
It takes 10 simple ingredients to make this vegan pumpkin cheesecake. These are the key ingredients to make this recipe:
- Pumpkin puree: I use homemade pumpkin puree. To make it, I split the pumpkin in half, remove the seeds, brush it with a little olive oil and bake it with the cut side up for 35-40 minutes at 180 degrees Celsius (360 Fahrenheit). Then I scop the pulp in a food processor and pulse until the mixture is perfectly smooth. Alternatively, you can also use canned pumpkin puree.
- Vegan cream cheese: I use a nice thick spreadable vegan cream cheese. This way the filling becomes creamy but not runny.
- Vegan whipped cream: I use vegan whipped cream that will whip up nicely. If that is not the case use whipped cream stabilizer to help. The whipped cream helps stabilize the cheesecake so it is important that it is not runny.
- Spices: To add a touch of flavor I like to blend in a pinch of cinnamon, ginger and nutmeg to this cheesecake. This mixture for me has all the flavors of fall. Of course if you prefer you can omit them.
Substitutions
I do not recommend substituting the main ingredients in this recipe because this is a delicate cheesecake, which would risk losing its stability if we swaped ingredients. The only component that can be substituted is the following:
- Spices: If you don't like any of the spices used in this recipe you can simply skip them. The cheesecake will still be delicious.
🥄 Equipment
To make this vegan pumpkin cheesecake, all you need is a 20-centimeter (8-inch) cake tin, a food processor and a hand-mixer.
You only need the food processor to grind the biscuits. If you don't have one, put the biscuits in an airtight plastic bag and crush them with a rolling pin.
🥣 How to make
This vegan cheesecake is incredibly straightforward to make. From start to finish, you only need about 30 minutes to make it! Here's a visual of how it's done:
Step 1: Preheat the oven to 180 degrees Celsius (360 Fahrenheit). In a bowl mix vegan butter, pecans, sugar and a pinch of salt. Line a baking dish with baking paper and place the pecans mixture on top. Bake for 10-15 minutes until golden. Then set aside.
Step 2: For the crust, place the biscuits in a food-processor and pulse until finely ground. Add in vegan butter and pulse again until combined. Press the mixture onto the bottom of a 20 centimeters (8-inch) springform and set in the fridge.
Step 3: For the filling, whip the vegan cream until stiff peaks form and set aside. Place pumpkin puree, vegan cream cheese, sugar and spices into a large bowl and mix until combined. Fold in the whipped cream and then pour the filling over the crust. Smooth it out and set in the fridge overnight.
Step 4: The next day, remove the cheesecake from the mold, top it with whipped cream and pecan crunch and serve it right away.
👨🏻🍳 Expert tip
To achieve the perfect cheesecake texture, you need to use thick cream cheese and pumpkin puree. If they are too runny, you have two options. First, add 150 grams of melted, refined coconut oil to the cream cheese-pumpkin mixture.
Alternatively, you can drain the cream cheese and pumpkin puree until they're very thick. To do this, scoop each into a cheesecloth and let them strain until thick. This will ensure your cheesecake has a creamy, thick consistency.
💭 Top tip
Don't forget to let this cheesecake rest in the fridge for at least one full night. The longer this cheesecake rests the thicker and more delicious it will become. Also, the spices will have time to release all their flavor making the pumpkin filling even more delicious.
The perfect pairing for me is to serve this cheesecake with a cup of black tea and a splash of oat milk, an authentic treat!
❄️ Storage
You can store this vegan pumpkin cheesecake either in the fridge or in the freezer, depending on how long you want to store it for.
- Refrigerator: Place the cheesecake in an airtight container and store in the refrigerator for up to 3-4 days.
- Freezer: wrap the cheesecake in portions in plastic wrap, place in an airtight container and store in the freezer for up to 1 month. Before serving, let it thaw overnight in the refrigerator.
👪 Serving size
For this recipe, I use a 20 centimeters (8-inch) cake tin, which is the right size for 8 servings. If you have a 22 centimeters (8.5-inch) cake tin on hand, simply bump up the ingredients by 20%. And if you're working with a 24 centimeters (9.5-inch) cake tin, increase them by 40%.
📔 FAQ
If your cheesecake filling turns out too runny, it's likely because you used a cream cheese or pumpkin puree that was too thin. To remedy this, strain both ingredients until they reach a thicker consistency. Alternatively, you can add 150 grams of refined coconut oil to the pumpkin puree. This ensures that your cheesecake will set perfectly.
The caramelized pecans give a nice crunch and flavor to the cheesecake. But hey, if you're not into them, no worries! The cheesecake is still tasty without 'em.
🎥 Video
📖 Recipe
Vegan Pumpkin Cheesecake
Equipment
- food-processor
- hand mixer
- 20 centimeters (8-inch) springform
Ingredients
Topping
- 80 g pecans coarsely chopped
- 1 tablespoon brown sugar
- 1 tablespoon vegan butter
- 1 pinch salt
Crust
- 180 g oat biscuits
- 50 g vegan butter
Filling
- 250 ml vegan whipped cream
- 250 g vegan cream cheese** use very thick cream cheese
- 500 g pumpkin puree** use very thick puree
- 130 g powdered sugar
- 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 degrees Celsius (360 Fahrenheit). In a bowl mix pecans, sugar, butter and salt. Line on a baking tray lined with baking paper and bake for 10-15 minutes until golden. Set aside.
- For the crust, place biscuits in a food-processor and pulse until ground. Add in butter and pulse until combined. Press the mixture onto the bottom of a 20 centimeters (8-inch) springform. Set in the fridge.
- **For the filling, whip the cream until stiff peaks form. In a bowl, combine cream cheese, pumpkin puree, sugar and spices. Fold in whipped cream. Pour mixture over crust and spread evenly.
- 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).
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Courtney says
This recipe is a keeper! So easy to make and delicious. Thank you so much! X Courtney