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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.
Can I replaced the cashews with macadamia nuts or almonds? If the answer is yes, can I use the same quantity?
Yes macadamia and yes same amount
Could maple syrup be used instead of sugar?
Yes
Anyway you can use firm tofu instead of yogurt? Trying to use up what I have.
You can. But the tofu flavor shows up a little bit if used in large amounts so use more pumpkin and cashews. So 1/2 cup tofu and add a few tbsp more pumpkin purée and cashews
Hi. Is the 1/3 cup of cashews whole or after they have been puréed? I’m new at this!
measure the raw cashews dry in a 1/3 cup, then soak for atleast and hour and use
Hello, I want to make this. So you don’t recommend coconut yogurt? that’s all I have at the moment I love all your recipes!!
yes some brands bake out too much oil. You can use just a bit of the yogurt andmore cashews.
thank you so much for the quick reply! I will try it! Keep being amazing as always! <3
Used a whole wheat crust (didn’t realize it required the other, but no issues, parbaked, then filled and baked). So this is really good. Followed the rest of the instructions to the letter. Used organic canned pumpkin (think it tastes better than the other stuff). 30 minutes took out, added the white topping, back in for another 10. Cooled, put in frige for couple hours. Melted some chocolate and drizzled. Man was this good! Wish there was a 10 star rating. Perfect change up for Thanksgiving. Going to make another with cracker crust. But good both ways. THANK YOU!!!!
yay!!!
This looks so yummy! I want to make this for a dinner party, If I used 5 inch pie pans for this, how long would you suggest baking for?
check at 30 mins if the center is not liquidy
Did you use sweetened yogurt or unsweetened? I’m just curious because the recipe doesn’t call for that much sugar….
unsweetened. You can taste the filling and add more as needed.
Thank you!!!
Can I use coconut cream instead of yogurt?
it might not set well, you can use some coconut cream and some cashew cream/yogurt
This cake looks yummy!
I was wondering if I can use garbanzo bean flour instead of potato flour for thickening?
Thanks 🙂