Best Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is rich, creamy and perfectly spiced, with all the cosy flavour of pumpkin pie in a smooth cheesecake filling. Better yet, it takes just 10 minutes to prepare before the oven does the rest of the work. It is one of my favorite recipes.

The filling is made with firm tofu and vegan cream cheese, giving it a thick, creamy texture without eggs or cashews. And don’t worry, you won’t taste the tofu once everything is blended with pumpkin puree, sugar and warm fall spices.

It’s an easy make-ahead dessert for Thanksgiving or the holidays because the cheesecake needs time to chill and set before serving. I actually recommend making it the night before so it’s completely firm and ready to slice the next day.

This is truly one of my favorite Cozy Vegan Fall Recipes and I know you are going to love it!

Why You’ll Love This Vegan Pumpkin Cheesecake

• Only 10 minutes of prep. Add the filling ingredients to a food processor or blender, blend until smooth, pour into the crust and bake.
• Rich and creamy without cashews. Firm tofu and vegan cream cheese create the cheesecake texture, so there’s no soaking or blending nuts.
• Perfect for making ahead. The cheesecake needs several hours to chill and set, making it ideal for preparing the night before Thanksgiving or another holiday meal.
• Full of pumpkin spice flavour. Pumpkin puree, cinnamon, ginger, nutmeg and cloves give it that classic cosy fall flavour.
• Easy to make gluten-free. With a suitable gluten-free crust and flour substitution, this recipe can be adapted for gluten-free guests.

What Pie Crust To Use?

I recommend using a 9-inch Graham Cracker crust for this egg-free pumpkin chesecake. A store-bought crust makes the recipe especially quick and easy, but you can also make your own with Graham Cracker crumbs and melted vegan butter.

If you’re buying a prepared crust, check the ingredients to make sure it’s vegan, as brands can vary.

How to Make It Gluten-Free

For a gluten-free vegan pumpkin cheesecake, use a certified gluten-free Graham Cracker crust.

The filling also contains a small amount of all-purpose flour. If you want to make the entire cheesecake gluten-free, you could try replacing it with a 1:1 gluten-free baking flour, although I haven’t tried it with gluten-free flour so can’t guarantee results.

How to Make Vegan Pumpkin Cheesecake

This dairy-free pumpkin cheesecake is surprisingly easy to make. The filling comes together in a food processor or high-speed blender before being poured directly into the crust.

Step 1: Prepare the tofu and pumpkin

Use one 16-ounce block of firm tofu, drained. Lightly press or pat the tofu with a clean kitchen towel or paper towels to remove excess surface moisture. There’s no need to use a tofu press.

Make sure you’re using plain canned pumpkin purée, not pumpkin pie filling. If your pumpkin purée looks particularly watery, lightly blot away some of the excess moisture before measuring it.

Step 2: Blend the filling

Add the tofu, vegan cream cheese, pumpkin purée, sugar, flour, vanilla and spices to a food processor or high-speed blender.

Blend until completely smooth and creamy, stopping to scrape down the sides as needed. You don’t want any visible pieces of tofu remaining.

Step 3: Fill the crust

Pour the pumpkin cheesecake filling into your prepared Graham Cracker crust and smooth the top with a spatula.

Step 4: Bake

Bake according to the recipe until the edges look set and slightly puffed but the very centre still has a gentle jiggle.

Don’t wait for the entire cheesecake to become completely firm in the oven. It will continue to set as it cools and chills.

Step 5: Cool and chill

Allow the cheesecake to cool before transferring it to the refrigerator.

Chill your pumpkin pie cheesecake for at least 4–6 hours, although overnight is even better. This chilling time is important because it allows the filling to completely firm up before slicing.

Toppings for Vegan Pumpkin Cheesecake

This pumpkin cheesecake is delicious on its own, but a few simple toppings can make it extra special for Thanksgiving or the holidays.

Vegan whipped cream: Probably my favourite option. Add it just before serving with a sprinkle of cinnamon or pumpkin pie spice.

Vegan caramel sauce: Drizzle caramel over individual slices for an extra-rich fall dessert. Here is my Vegan Caramel Sauce recipe.

Chopped pecans: Add a little crunch and work particularly well with the pumpkin spice flavours.

Cinnamon or pumpkin pie spice: A simple dusting over the top is perfect if you don’t want anything too sweet.

You can also combine them. Vegan whipped cream, caramel and chopped pecans would make a lovely holiday version.

And a slice always goes wonderfully with my Vegan Pumpkin Spice Latte!

How to Store Vegan Pumpkin Cheesecake

Store leftover pumpkin cheesecake covered in the refrigerator. Keeping it chilled also helps maintain that firm, creamy cheesecake texture.

You can also freeze the cheesecake for later. I like to freeze individual slices so you can take out exactly what you need rather than defrosting the entire cheesecake.

Wrap the slices well and store them in a freezer-safe container. When you’re ready to enjoy one, let it thaw in the refrigerator before serving.

Top Tips for the Best Vegan Pumpkin Cheesecake

• Use a full 16-ounce block of firm tofu. This is important for getting the correct filling consistency.
• Remove excess moisture. Drain the tofu and lightly pat it dry before blending. If your pumpkin purée seems unusually watery, blot away a little excess moisture too.
• Blend until completely smooth. Scrape down the food processor or blender as needed so there are no visible pieces of tofu left in the filling.
• Don’t overbake the cheesecake. The edges should look set while the centre still has a slight jiggle. It will continue to firm as it cools and chills.
• Give it plenty of chilling time. Don’t rush this part. The cheesecake needs time in the refrigerator to properly set before slicing.
• Make it the day before. This is a great Thanksgiving or holiday dessert to prepare ahead because an overnight chill gives it plenty of time to firm up.

Frequently Asked Questions

Does vegan pumpkin cheesecake taste like tofu?

No. Once the tofu is blended with vegan cream cheese, pumpkin purée, sugar, vanilla and warm spices, the pumpkin cheesecake flavours take over. The tofu mainly helps create the creamy filling.

Why is my vegan pumpkin cheesecake still wobbly?

A slight jiggle in the centre when it comes out of the oven is normal. Don’t keep baking until the entire cheesecake feels firm. It continues to set as it cools and then firms further in the refrigerator.

Can I make this vegan pumpkin cheesecake recipe ahead of time?

Yes. In fact, this is a great dessert to make ahead because it needs plenty of time to chill and set before slicing. Making it the day before also takes one job off your list on Thanksgiving or another holiday.

Can I freeze vegan pumpkin cheesecake?

Yes. I recommend freezing individual slices so you can thaw only what you need.

Can I make this vegan pumpkin cheesecake gluten-free?

Use a certified gluten-free Graham Cracker crust. The filling also contains a small amount of all-purpose flour which could be replaced with a 1:1 gluten-free flour but I haven’t tried it.

This vegan pumpkin cheesecake recipe is a delicious make-ahead dessert for fall, Thanksgiving and the holidays. With its creamy pumpkin-spiced filling and Graham Cracker crust, it’s especially handy when you want something you can prepare the day before and simply slice and serve.

If you make this recipe, I’d love to hear what you think! Leave a comment and star rating below, and let me know how your cheesecake turned out or what toppings you added.