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A classic vegan pumpkin cheesecake with whipped coconut cream. This vegan pumpkin cheesecake is the ideal blend between pumpkin pie and creamy cheesecake, but totally dairy-free! The perfect vegan Thanksgiving dessert, great for fall and Christmas, too.
There’s two types of people in this world: pumpkin-pie enthusiasts and pumpkin-pie unenthusiasts.
Am I right? Or AM I RIGHT!
I think technically I have to be right, tautologically speaking, but I think you get my drift. You’ve got people at Thanksgiving who are pounding their fists, chanting “PUM-KIN PIE! PUM-KIN PIE!” and then you’ve got those asking, “Is there, um, anything besides pumpkin pie tonight..?” I happen to fall in the latter category, along with O. My other family, naturally, falls in the former, making for a funky predicament come Thanksgiving. Except it’s not really that funky–I just now make an apple-cherry galette with crème fraîche and caramel sauce, and that epicness seems to take over any disenchantment the pumpkin-pie habit seems to cast over the unenthusiasts.
And then.. we found the compromise–the evil, evil genius compromise! Vegan pumpkin cheesecake.
Not so dense on the pie-squash, yet tart and rich, vegan pumpkin cheesecake, as you well know, tends to satisfy.. everyone. It’s a bit special and exciting, and the warming spices play off the cool texture beautifully. So, you know, I had to make it vegan. Because no one deserves to be deprived of pumpkin cheesecake, most especially not vegans!
I based this recipe off my amazing pumpkin cheesecake recipe and my vegan lemon-ricotta cheesecake and came out with something truly beautiful and perfect for Thanksgiving and Christmas. It boasts the texture of a traditional cheesecake, with just enough pumpkin, just enough pumpkin spice. Just enough seasonal flavor to tie everything together, without being too heavy-handed on any addition. Basically? The perfect vegan pumpkin cheesecake.
What makes this recipe is so good:
- It’s the perfect blend between pumpkin pie and creamy cheesecake.
- This vegan Thanksgiving dessert is spiced just right: not too much pumpkin pie spice and not too little. The perfect amount!
- It’s quite easy to make and comes together almost entirely in the food processor.
Why You’ll Love It
Whether you’re vegan yourself or are entertaining one this holiday season, this vegan pumpkin cheesecake is such a great vegan Thanksgiving dessert! And here’s why:
The non-vegans might honestly not even know this vegan pumpkin cheesecake is, well, vegan.
It’s easy to make, so it doesn’t take much time or effort to serve alongside your standard fare.
This vegan Thanksgiving dessert is super festive and full of fall and winter flavor.
Variations
- Top with a vegan chocolate sauce for that unbelievable pumpkin-chocolate combo!
- Swap out the whipped coconut cream with vegan whipped cream in a can. Not only does this actually exist, but even major brands like Reddi Whip are serving up these non-dairy options. These days it’s really pretty easy to find vegan whipped cream at most natural foods stores.
- Sprinkle with powdered sugar before serving for extra presentation points.
Tips
- Only use Tofutti cream cheese. I’ve tried this with Daiya, and it was a total disaster. You can try it with Kite Hill, and it might work… but I make zero guarantees. Something about the texture of Tofutti makes this vegan pumpkin cheesecake just work.
- Don’t worry about the fact that the vegan pumpkin cheesecake will be wobbly after baking. It will firm up after a few hours in the fridge!
- Use the heel of your hand to press the graham cracker mixture into the seam of the springform pan. This helps move the mixture up the sides and keeps things tightly pressed and even.
Can I use [insert other vegan cream cheese]?
You cannot use Daiya, that’s for certain. I haven’t tried this vegan Thanksgiving dessert recipe with other brands, but my attempt with Daiya was a total disaster. I say stick with Tofutti, and you’ll be happy!
Other recipes you’ll love:
- Vegan Pumpkin Cinnamon Rolls
- Homemade Pumpkin Pie Spice
- Vegan Pumpkin Donuts with Salted Caramel Glaze
- The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
- Vegan Pie Crust
- Vegan Marshmallows
- The BEST Vegan Chocolate Chip Cookies
- Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce
Vegan Pumpkin Cheesecake
Ingredients
Vegan Pumpkin Cheesecake
- 1 ½ cups graham cracker crumbs
- 5 tablespoons vegan butter or margarine melted
- 1 cup + 1 tablespoon granulated sugar divided
- 3 tablespoons freshly ground flax meal
- ½ cup + 1 tablespoon 1 tablespoon warm water
- 3 8-ounce containers Tofutti Better Than Cream Cheese never Daiya brand
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon fresh lemon juice
Whipped Coconut Cream
- 1 13.5-ounce can full-fat coconut milk refrigerated overnight
- 1 pinch pinch sweetener such as granulated sugar or light coconut sugar
- 1 tsp dash vanilla extract
- 1 sprinkle cinnamon for garnish, if desired
Instructions
- Make the crust. Melt the vegan butter (or margarine) and stir into graham cracker crumbs and 1 tablespoon granulated sugar. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.
- Make your flax “eggs” – stir together the flax meal and warm water and set aside for a few minutes, until the mixture takes on an eggy consistency.
- Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a food processor and pulse a few times, until quite soft. Add flax “eggs”, 1 cup sugar, vanilla extract, pumpkin purée, pumpkin spice, and lemon juice, and process until smooth.
- Pour mixture into prepared crust and bake for about 45 minutes, or until top sides begin to turn slightly golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with whipped coconut cream.
- To make whipped coconut cream:
- Chill a medium-sized mixing bowl.
- Remove your can of coconut milk from the fridge and flip upside down. Use a can opener to open the can and pour off clearish liquid that will be sitting on the top–reserve for another use (this is coconut water, excellent in smoothies!). Scoop out the remaining coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir 'til combined. Spoon onto individual slices of pumpkin cheesecake and serve.
Video
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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My mom made pumpkin cheesecake instead of pumpkin pie a few years ago, and we haven’t looked back since!
Your mom knows what’s up! Pumpkin pie is just a little blah for me on such a big culinary day! Pumpkin cheesecake all the way
I’m the girl screaming for pumpkin pie. BUT if there was pumpkin pie cheesecake I’d be super down. It’s just the pumpkin that I want!! This looks seriously tempting and soooo creamy! Love it!
That’s too funny! I cannot seem to get the pumpkin pie deal – it’s just like a squash pie.. bleh! But pumpkin cheesecake.. totally different story!
You’re so right. Anyone that’s not a pumpkin person is living a sad and bland life.
I may not be vegan myself, but I could TOTALLY get down with this pie! I’m sure the coconut cream is a killer pairing with the warm rich pumpkin.
You totally would be OK with this pumpkin cheesecake, Sarah, I juuuust know it. Especially if I made a chocolate sauce to go with? I’ve sort of noticed.. you.. kinda like chocolate? Am I right?
Cheryl,
This is like the most beautiful VEGAN pumpkin cheesecake I have ever seen! I used to be intimidated by the water bath method but think I have it now. . even after 3 BIG layers of foil, you still had leakage?! that is so strange! May I ask what are you using to hold the cheesecake? Are you using a low, shallow roasting pan type thing? For me, as long as it’s low and shallow and I can carefully pour the water in and see where it is, I’m usually ok. ok, off to find your vegan lemon-ricotta cheesecake! sounds fabulous!
Thanks Alice! And yes.. totally still have troubles. I use the roasting pan that I use for roasting a turkey and pour the water in FAIRLY slowly.. I guess? I’m not the most patient person ever. I thought it was maybe my weird springform pan, because it had a glass bottom that was textured on one side, but this year I used an all-metal one, and still, same thing! Weh!
I have a few pumpkin pie-haters around here myself so I’ve definitely learned that pumpkin pie/CHEESECAKE is definitely the way to make everybody happy. Cheesecake fixes all things, I’m convinced. 😀
Seriously, though this is SUCH a gorgeous cheesecake—absolutely perfect, girl! Also, I’m kinda in awe that it’s vegan. Whaa?! Pinning!
Thaaaanks!! And yes, I am one of those pumpkin-pie haters myself! It just seems so blah.. because on Thanksgiving when you can have pumpkin cheesecake or an apple-cherry galette with caramel sauce AND crème fraîche.. why would you want some weak sauce squash pie?! Haha
I’v enver had vegan pumpkin cheesecake with whipped coconut cream, but it sounds AMAZING. Love the texture of this cheesecake and it is definitely a great dessert for Thanksgiving 😉
Whipped coconut cream basically needs to go on everything you ever make, Olivia! Just saying 🙂 Thanks!
Yum!! I love this! And it’s way healthier than any restaurant version 🙂
Totally!! Thanks Megan 🙂
This looks crazy delicious, festive and fabulous! A real happy medium for everyone, yet there is no medium here! This is over the top! Creamy, crunchy, pumpkiny with that dollop of coconut whip…. an inspiration for me, my dear! How easy too that you don’t have to mess with a water bath.. the top looks perfect!
Bleh water baths! I bet you could do them with ease, my elegant Traci friend, but me? No way! And there is nothing more depressing than spending hours on a cheesecake and then opening it up to find a soggy crust.. talk about dashed dreams!
I can’t believe this is vegan! It’s so creamy and gorgeous! I want it!
Thanks Christina!
I am totally in the NON-pumpkin pie loving category! I really prefer apple, but pumpkin cheesecake is a totally different story 🙂 I love cheesecake.
Pumpkin pie to me is just like another vegetable.. bleh! Cheesecake, though.. like you said, totally different story!!