Vegan Pumpkin Cheesecake

This baked vegan pumpkin cheesecake is decadent, irresistibly creamy, and bursting with aromatic spices! Featuring a buttery Biscoff crust, rich pumpkin filling, and optional candied pecan and whipped cream topping, this dessert is perfect for all your holiday season needs!

🧡 Why you’ll love this recipe

• Dairy-free: All the creaminess you expect from a cheesecake, but 100% dairy-free. We promise you won’t miss the traditional ingredients one bit!
• Baked: While it requires a little more prep work, we promise baking your vegan pumpkin cheesecake is worth every bit of effort! The filling turns out silky and light with a perfectly toasty crust.
• Crust options: Whether you’re a fan of Lotus Biscoff cookies or prefer the classic graham cracker taste, we’ve got you covered!
• Crunchy topping: Add an extra layer of texture and flavor with our simple candied pecans. They’re the crunchy, sweet cherry on top!

If you love vegan pumpkin cheesecake, you should really check out our vegan pumpkin pie, vegan pumpkin bread, vegan pumpkin cookies, and vegan pumpkin banana muffins. 

🍰 Silky vegan pumpkin cheesecake

This vegan pumpkin cheesecake is for all the pumpkin dessert naysayers! Believe us, it will convert even the biggest skeptics. Serve this at your next Thanksgiving or holiday get-together, and watch as it disappears right before your eyes!

It starts with a buttery, spice-infused crust, which contrasts beautifully with the velvety smooth vegan cream cheese filling. Plus, it couldn’t be easier to throw together! Both components can be prepared in a food processor.

And don’t forget to top it with candied pecans and vegan whipped cream for a crunch and added sweetness. The hardest part about this cheesecake is waiting for it to chill once it’s baked, but we promise it’s worth it!

🛒 Ingredients & substitutions

• Lotus Biscoff cookies: These cookies lend a sweet, caramelized flavor to the crust. If you can’t find them, use an equivalent amount of vegan ginger snaps, vegan graham crackers, or Oreos (golden or regular).
• Cinnamon: Adds warmth and spice to the crust, enhancing the cinnamon flavors of Biscoff cookies. Ground nutmeg, ginger, or allspice will also work.
• Brown sugar: Brings a molasses-like sweetness. Make sure it’s organic, or use coconut sugar for a refined sugar-free option.
• Vegan butter: Adds moisture and binds the crust. You can also use coconut oil.
• Tofutti cream cheese: As the main filling ingredient for the cheesecake, it’s essential to use a good vegan cream cheese brand. We’ve had the best luck with Tofutti, but Kite Hill or Trader Joe’s should work as well. Whatever you do, do not use Violife as it basically melts into a puddle of oil once baked.
• Coconut cream: You need coconut cream — either scraped off the top of a full-fat coconut milk can or from a can of actual coconut cream. You can try silken tofu, vegan yogurt, or cashew cream, but we haven’t tested the recipe this way.
• Canned pumpkin purée: Double-check that you have 100% pumpkin purée, not pumpkin pie filling! You can also use homemade pumpkin purée.
• Cornstarch: Acts as a binder and stabilizer for the filling in place of eggs. Cornstarch works best here, but you can also use arrowroot or tapioca starch.
• Powdered sugar: Gently sweetens the filling without adding graininess. Plus, powdered sugar contains cornstarch, further helping with the thickening action.
• Vanilla extract: Adds depth and aroma. You can also use a whole vanilla bean.
• Pumpkin pie spice: Store-bought or homemade both work, though we prefer making our own with a mix of cinnamon, ginger, nutmeg, allspice, and cloves.
• Pecan halves: For a crunchy contrast to the creamy cheesecake. You can also use candied walnuts, almonds, or pumpkin seeds.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

🛁 How to make a cheesecake water bath

Baking a cheesecake in a water bath, or bain-marie, will help you achieve a silky-smooth, creamy texture. It allows the cheesecake to be baked evenly, reducing the risk of cracks and overcooking.

If you’re unfamiliar with this technique, don’t worry! Here is a breakdown of the steps to ensure a flawless vegan pumpkin cheesecake every time:

1. Seal the pan: Wrap the outside of your springform pan with heavy-duty aluminum foil. Make sure to cover the bottom and come up the sides to prevent any water from seeping into the pan.
2. Add a double layer: For extra protection against water leakage, consider using two layers of foil.
3. Prepare the baking dish: Use a large roasting pan or any oven-safe dish that’s big enough to comfortably fit your springform pan. Ensure there are no cracks or holes in your chosen dish.
4. Boil water: Boil more water than you think you’ll need. It’s better to have a bit extra than to run short.
5. Assemble the dishes: Ensure that the springform pan sits flat and is centered within the baking dish.
6. Add boiling water: Slowly pour the boiling water into the baking dish. The water should come up about halfway up the sides of the springform pan. Do not pour water into the cheesecake mixture!
7. Bake as directed: Carefully place everything in the oven and bake. You can also place the dish in the oven without water and pour the water in with the oven door open if you’re worried about spillage.

Tips for a water bath

• Gloves on: Use oven mitts or kitchen towels when handling the baking dish filled with hot water to avoid any accidents.
• Avoid overfilling: Do not fill the baking dish so high with water that it’s at risk of splashing into the cheesecake batter.
• Check the water level: Keep an eye on the water level. If it seems to be reducing too much, you can carefully add more boiling water.

Baking with a water bath may require a tad more effort, but the dreamy, creamy results are absolutely worth it!

📝 How to bake a vegan pumpkin cheesecake

Step 1: Make the crust

Combine your vegan cookies of choice, cinnamon, and brown sugar, pulsing until you achieve small crumbs. Add the melted vegan butter, then pulse the mixture a few more times to incorporate it.

Transfer the crust into a springform pan, pressing down the sides and edges. You can use your fingers, but we find a measuring cup does a better job at flattering and getting the crust right into the corners. Bake it for 10 minutes to help it set before adding the filling.

Step 2: Blend the filling

Blend the cream cheese, coconut cream, pumpkin purée, sugar, cornstarch, and spices in a food processor or with a hand mixer until smooth. Bring your filling ingredients to room temperature for a smoother blending process and to prevent overmixing.

Step 3: Bake the cake

Transfer the filling to the pan on top of the crust, then smooth the top with a spatula. Assemble your water bath (as listed above) and place the cheesecake in the oven. Bake it at a low temperature until the edges appear set but the center is still jiggly.

Patience is your friend here, especially with cheesecake. If you notice the top browning too quickly, you can cover it with a piece of foil until it’s done baking.

Step 4: Let it cool

Allowing the cheesecake to cool gradually ensures it sets perfectly and prevents cracks. Turn the oven off and crack the door slightly, then leave the cheesecake inside for an hour before removing it. Let it cool to room temperature before transferring it to your fridge to chill for a few hours or overnight.

Step 5: Candy the pecans

Heat brown sugar, vegan butter, cinnamon, salt, and water in a shallow saucepan until the sugar has melted and the mixture is bubbling. Add the pecans and cook the mixture until it’s slightly thickened.

Remove the pan from the heat and transfer the pecans to a pan to cool. Once the pecans have cooled, break them apart. You can crumble them or keep the halves whole.

Step 6: Final assembly

Once set and chilled, garnish your vegan pumpkin cheesecake with candied pecans and any other desired toppings, then slice and enjoy. A sharp, clean knife ensures perfect slices every time. Happy eating!

If you have questions about this vegan pumpkin cheesecake recipe, check out our FAQs or leave a comment down below!

🍦 What to serve with vegan pumpkin cheesecake

Although we love our vegan pumpkin cheesecake with candied pecans, here are a few more toppings you can try to make it a show-stopper:

• Vegan whipped cream
• Vegan caramel drizzle
• Chocolate shavings
• Crushed cookies
• Blueberry compote or strawberry compote

🌡️ Storage

If you end up with leftover vegan pumpkin cheesecake, here’s how to store it effectively:

• Fridge: Store the cheesecake in an airtight container or on the bottom portion of the springform pan with a layer of plastic wrap then foil tightly wrapped around. It will keep this way for up to 5-7 days.
• Freezer: For an extended storage period, freeze individual slices wrapped in plastic wrap and then in an airtight container or a freezer bag. This method will keep the cheesecake fresh for up to 2-3 months. Don’t freeze it with toppings.
• Thawing: When you’re ready for more vegan pumpkin cheesecake, let it thaw in the fridge overnight before serving.

♻️ Variations

• Crust: Experiment with different ingredients for the crust like golden Oreos, regular Oreos, vegan ginger snaps, nuts and dates, or vegan Graham crackers.
• Gluten-free: Opt for gluten-free Graham crackers as a 1:1 substitute. You can also use almond flour mixed with vegan butter for a different gluten-free substitute.
• Mini cheesecake bites: Instead of an entire cheesecake, try making individual portions in muffin tins. You will need to adjust the cooking time accordingly.
• Extra tangy: For an even tangier vegan pumpkin cheesecake, add 1-2 tablespoons of freshly squeezed lemon juice to the filling mixture.

🧑‍🍳 Top tips

• Press the crust: Ensure the crust is pressed firmly and evenly (and press it partially up the sides) to prevent it from falling apart.
• Room temperature ingredients: Ensure the filling ingredients are at room temperature to prevent lumps and ensure a smoother consistency.
• Avoid overmixing: Overmixing will incorporate too much air into the filling, which can cause cracks during baking.
• Use a water bath: Even though it seems tedious, don’t skip the water bath! It provides even heating and moisture, preventing cracks.
• Jiggle test: You’ll know the cheesecake is properly cooked when the edges are set but the center still has a slight jiggle to it (see our video for reference).
• Cool gradually: Allow the cheesecake to cool in the oven first, then at room temperature, and finally in the fridge. This also prevents cracking.
• Make clean cuts: Use a hot knife (dipped in hot water) to slice the cheesecake.
• Let it chill: Let the cheesecake set in the fridge for at least 4-6 hours (or overnight) for the best results.

💬 FAQ

🍴 More fall-inspired recipes

If you loved this vegan pumpkin cheesecake recipe and are looking for more fall-inspired treats, take a peek at these recipes:

• Vegan Sweet Potato Pie: A creamy filling infused with cinnamon and vanilla.
• Vegan Apple Cider Donuts: Ready in under an hour!
• Vegan Ginger Molasses Cookies: Holiday flavors packed into every bite.
• Vegan Apple Crisp: The perfect dessert to use up your fall harvest!