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Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe.
I made this cheesecake over Thanksgiving and I think I have found my favorite holiday dessert. It is creamy, lightly tangy, pumpkiny, spicy and all things holiday, fall and dessert. Its lighter, creamier and spicier than a pumpkin pie and oh so good. This has just the right amount of pumpkin and the cheesecake flavor balance which I like much more.Â
Its a simple recipe. Blend the pumpkin with soaked cashews, non dairy yogurt sweetener and pumpkin pie spice. Bake to set, then chill until ready to serve. Serve with whipped coconut cream, or vanilla ice cream or califlornia cabin (its a fabulous flavor from local Seattle vegan ice cream shop frankie and Jos). Make this cheesecake for a party or for yourself as you might not want to share!
This is a simple pumpkin cheesecake. You can make it fancier by swirling in some pumpkin puree (+ some sugar and cornstarch), or making an additional layer of plain cheesecake (cashews + non diary yogurt + lime + sugar). Graham cracker style crust or ginger snap, both work amazingly with the pie. The pictured crust is gluten-free vegan graham cracker style.Â
More holiday Desserts from the blog
- Chocolate Pecan Pie GF
- Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
- Salted Caramel Chocolate Pie. GF No Bake
- Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
- Dark Chocolate Silk Pie. GF SFÂ
- Sweet potato Pie Bars. GF option
Giveaways!
Its the month of Giveaways to thank you all for being around, liking and trying out the recipes!
I am giving away 2 Print copies of Vegan Richa‘s Everyday Kitchen on Goodreads here,Â
I am also giving away my favorite Skillets (Ecolution and IKO Ceramic) that you often see in the videos! They are Teflon-free and amazing for making my recipes. You can enter those giveaways on my Instagram and facebook. Â
More to come in the following days. If you bought any of my books, pick up the Bonus Recipe Bundle here!
Vegan Pumpkin Cheesecake
Makes one 9 inch pie pan, 8 inch will work too
Ingredients Â
- 3/4 cup non dairy yogurt, (I use plain or vanilla kite hill almond yogurt)
- 1/3 cup cashews, , soaked for atleast an hour
- 1 cup pumpkin puree
- 3 to 4 tbsp sugar
- 1.5 tsp pumpkin pie spice
- 1 tbsp cornstarch, or arrowroot or potato starch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 to 1.5 tbsp lime juice, (depends on your preference of tang)
- 1 Pie crust of choice (vegan), parbaked, use gluten-free pie crust if needed
InstructionsÂ
- Preheat the oven to 350 degrees F. Blend the cashews and yogurt until smooth. Add the rest of the ingredients and blend until smooth. You might need to scrape the sides depending on the blender as the mixture is thick.
- Taste and adjust sweet and spice (it gets slightly sweeter and spicier on baking). Pour into prepared pie crust. I use graham cracker style.
- Bake for 45 to 50 minutes. Cool completely, then chill for a few hours for it to set well. Slice and serve with whipped coconut cream or ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m based in the UK and we don’t have that brand of almond milk yoghurt. It’s quite hard to find plain almond milk yoghurt without some soya being in there too. Do you think it would be fine with an almond/soya mix or any kind of non-dairy yoghurt? Or does it have to be a purely almond one to work properly?
yes it should work fine. The only yogurt i’ve had trouble with is all coconut yogurt. it sometimes will leak oil and not set well.
Can I make this in advance and freeze it? If so how long can it be frozen & what would be the best way to unfreeze it?
yes, just freeze the cooled cheesecake on a pan first and when frozen, then wrap in foil or other clingy thing and store for upto a month. Thaw in the refrigerator overnight
This looks amazing! Thank you for sharing!
Isaac Thomas
Peace & Love
This looks so yummy and delicious! I’m definitely going to give it a try! Lots of love!
Gulia
Hi. Can you please mention the pan size required to make this much quantity of pumpkin cheesecake. Thank you
its a 9 inch pie pan
Oh I wish I had seen this comment! There was no mention of the size of the pie pan in the recipe, so I didn’t have enough filling for the size I used. I wish I had known that I needed to make extra filling in advance because I didn’t have enough ingredients to do that when I did make it. It was very tasty otherwise, though! My mom (not a vegan) tried it, and she liked it! She said it tasted a lot like a chilled pumpkin pie.
ah i missed adding the size. i’ll update the recipe. Glad that it turned out great!
I made this today and followed the recipe exactly as stated. I used vanilla almond yogurt and 3 tabblesspoons of sugar. It is very good. However, the 1 1/2 tablespoons of lime juice was too much. I will adjust next time to 1 tablespoon as the lime is somewhat overpowering the other great spices in my opinion.
This recipe is very easy and quick. It is a keeper wthis minor adjustment.
Awesome! Yes use less of the lime. maybe the yogurt flavor was a bit tart adding to the flavor?
would tapioca starch work instead of corn/potato?
yes
wow!!! this cake looks stunning. And hope it’ll give a great taste as they look.
That looks SO good! like literally all of your recipes
Is there something I could replace the cashews with for a nut-free-version?
some silken tofu and more non dairy yogurt. Add another 2 tsp cornstarch to help set.
This cheesecake looks fantastic! I will definitely enter the giveaways as well!