Vegan Pumpkin Cheesecake

4.72 from 14 votes

This no bake vegan pumpkin cheesecake is a delicate and absolutely delicious fall dessert. The recipe is easy to make, requires only few ingredients and is ready within 30 minutes.

Prep Time30

Resting Time12

Total Time12 27

Course: Dessert

Cuisine: American

Keyword: cheesecake, pumpkin

Servings:

Calories: 501kcal

Author: Carlo Cao

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

Metric - Imperial (US)

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).

Notes

**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.

Nutrition