With a thick and creamy no-bake cheesecake filling and a rich and nutty crust, this vegan pumpkin cheesecake is a classic holiday dessert. It’s loaded with your favorite fall flavors, is easy to make in the blender, and is entirely vegan and gluten-free!

A slice of pumpkin cheesecake topped with nuts and cream cheese, with a fork taking a bite

It’s not exactly a secret that I love a good cheesecake. After tasting dozens of vegan cheesecakes that didn’t resemble cheesecake at all, I can safely say that my homemade vegan cheesecake is the best I’ve tried. When Thanksgiving approaches, this equally delicious, no-bake vegan pumpkin cheesecake is one of my favorite alternatives to pumpkin pie. The pumpkin and warm spices shine in every bite, rounded out by the sweet dates and crunchy pecans in the crust. It’s rich, creamy, thick, indulgent, and doesn’t melt or fall apart. It doesn’t even need the oven!

Reasons to Love This Vegan Pumpkin Cheesecake Recipe 

  • Rich and creamy. This pumpkin cheesecake recipe might be vegan, but you wouldn’t know it from how thick and creamy the filling is. It’s made with rich coconut cream and blended cashews.
  • Made in the blender. You’ll be blown away by how easy this cheesecake is to make using only the blender. You’ll blend the ingredients for the crust and the pumpkin cheesecake batter!
  • No baking. While I love my original baked vegan cheesecake, this pumpkin version doesn’t require an oven. It’s a perfect make-ahead holiday dessert when the oven is often occupied with Christmas cookies and apple crisp.
  • No melting. A common issue with vegan cheesecakes is that they melt. Because they use non-dairy cream and oil, vegan cheesecakes usually don’t hold up as well as cheesecakes that are made with cream cheese. But this vegan pumpkin cheesecake recipe will hold its shape and texture for a really long time.
A pumpkin cheesecake topped with nuts, whipped cream, and caramel, with a slice removed

Notes on Ingredients

Everyone loves fall flavors, and this creamy, gluten-free, and vegan pumpkin cheesecake is full of them thanks to a few key pantry ingredients. Scroll to the recipe card at the bottom of the article for the exact amounts of each ingredient.

Vegan Cheesecake Crust

  • Dates – You want to use pitted dates, and they’ll need to soak in hot water for 10 minutes. 
  • Pecans – Walnuts, almonds, or macadamia nuts will also work.

Pumpkin Cheesecake Filling

  • Cashews – The raw cashews will need to be soaked in water overnight, in hot water for an hour, or boiled for 5 minutes. I use this same method when preparing my vegan heavy cream substitute.
  • Lemon juice – Always use freshly squeezed juice.
  • Pumpkin puree – Make sure to use unsweetened and unseasoned pumpkin puree. 
  • Coconut oil – I don’t recommend substituting another oil in this case. Coconut oil is solid at room temperature (and when chilled), while other oils are not.
  • Coconut cream – Not to be confused with super-sweet canned cream of coconut, which isn’t the same thing. I recommend full-fat coconut cream for the creamiest cheesecake filling.
  • Maple syrup – Be sure to use pure maple syrup.
  • Vanilla extract – Always use 100% pure extract.
  • Pumpkin pie spice – This can be store-bought, or you can make homemade pumpkin pie spice from a blend of ground cinnamon, nutmeg, ginger, allspice, and cloves.
Overhead view of a blender blending cheesecake filling

How to Make Vegan Pumpkin Cheesecake (No Bake!)

This gluten-free and vegan cheesecake is one of my go-to no-bake desserts, especially in the fall and winter. It’s actually very easy to make in a few simple steps:

  1. Blend the crust. Blend the pecans in your blender or food processor until the nuts are a mealy consistency. Then, add the dates, and pulse until the combination is well-mixed and sticky.
  2. Form the crust. Next, line a 10-inch cheesecake pan with parchment paper. Press the crust mixture firmly into the bottom of the pan. Afterward, chill the crust in the freezer while you make the filling. 
  3. Make the filling. Combine all of the cheesecake filling ingredients in the blender. Blend for about 4 minutes, until the mixture is smooth and creamy. It shouldn’t be grainy at all. Scrape down the sides, and blend for one more minute.
  4. Assemble. Pour the cheesecake filling into the crust, and smooth the top. 
  5. Freeze. Place your vegan pumpkin cheesecake in the freezer. Let it chill overnight. 
  6. Serve. Remove the cheesecake from the freezer 15-20 minutes before serving. Let it sit at room temperature, then serve it with any toppings you like. 

Recipe Tips

  • Make your own puree. You can use pumpkin puree that you buy at the store, and this recipe will still be delicious. But it will have a much stronger, richer, and more intense flavor if you make your own pumpkin puree. My homemade pumpkin puree recipe is simple, easy, and so much better than anything you’ll find at the store. 
  • Thoroughly blend the filling. Don’t be shy when using the blender in this recipe. This vegan pumpkin cheesecake is great in part because of how smooth and creamy it is, so make sure to blend it for as long as is necessary to get the filling to the perfect consistency.
  • Solidify the coconut oil. Coconut oil is usually solid, but if you live in a hot climate, it might melt and become liquid. It’s important to use solid coconut oil for this gluten-free cheesecake recipe, so if your coconut oil is in liquid form, just throw it in the fridge for 15 minutes. 
  • Make your own coconut cream. You can buy coconut cream for this recipe, but it’s not always easy to find. If you don’t have coconut cream, you can just make your own with coconut milk. To make coconut cream, place a can of coconut milk in the fridge overnight. Then open the can and empty out the contents. The coconut milk will be separated into a solid and a liquid. The solids are coconut cream, so use them for the recipe. The liquid is coconut water, so drink it or use it in a different recipe. 
  • Adjust the size. I use a 10-inch cheesecake pan when making this recipe, but you can use a 9 or 8-inch pan. If you don’t have a cheesecake pan that big, either cut the recipe in half or make individual portions in ramekins. 
A slice of pumpkin cheesecake on a plate, topped with nuts and whipped cream, with a plate of cake in the background

Cheesecake Toppings and Serving Ideas

I love to serve thick slices of creamy vegan pumpkin cheesecake with a dollop of homemade coconut whipped cream, or any of the following easy topping ideas:

Serve this pumpkin cheesecake as a Christmas dessert with vegan eggnog or enjoy it in the fall with vegan hot chocolate or golden milk after dinner.

How to Store Leftovers

  • Keep leftovers frozen. To keep this vegan no-bake pumpkin cheesecake thick and creamy, it’s best to store it in the freezer. Wrap the cake in plastic wrap or store it in an airtight container, and it will last in the freezer for up to 4 months.
  • Soften before serving. Remove the cheesecake from the freezer 15 minutes before serving, and you’ll have a perfect pumpkin dessert anytime you need one. 

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A slice of pumpkin cheesecake on a plate with a piece on a fork.

Vegan Pumpkin Cheesecake

Servings: 14 servings
Prep Time: 1 hour 15 minutes
Resting Time: 12 hours
Total Time: 13 hours 15 minutes
This no-bake vegan pumpkin cheesecake recipe is thick, creamy, and full of fall flavor. It's gluten-free, packed with pumpkin, and doesn't melt easily.
5 (from 8 ratings)
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Ingredients

For the Crust:

  • 1 cup pitted dates, soaked in hot water for 10 minutes, then drained
  • 1 cup raw pecans or walnuts, you can substitute with almonds or macadamia nuts

Pumpkin Cheesecake

  • 4 cups raw cashews, soaked overnight or in hot water for one hour, then drained, OR just easily boiled for 5 minutes*
  • ¼ cup lemon juice
  • 1 cup pumpkin puree
  • ⅔ + ¼ cup coconut oil, solidified
  • 1 ¼ cups coconut cream
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice

Instructions 

  • Put the pecans or walnuts in a blender, and blend until they turn into a mealy consistency.
  • Add the warm dates to the blender and pulse until the nuts and dates are blended together. Use a spatula to scrape down the sides of the blender. The mixture should be slightly sticky.
  • Press the mixture into the bottom of a 10-inch cheesecake pan that's lined with parchment paper. Place in the freezer while you make the filling.
  • Put all of the cheesecake filling ingredients into the blender, and blend until entirely smooth and creamy. This should take about 4 minutes.
  • Use a rubber spatula to scrape down the sides of the blender, and blend again for 1 minute. The mixture should not be grainy at all.
  • Pour the cheesecake mixture over the crust in the cheesecake pan, and smooth the top.
  • Place the pumpkin cheesecake in the freezer overnight.
  • Remove the cheesecake from the freezer 15-20 minutes before you plan on eating it.

Notes

*You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
Store leftovers in the freezer for up to 4 months. Remove from the freezer 15-20 minutes before serving.
  • If you don’t have a 10-inch pan, you can use an 8 or 9-inch pan. If you only have pans smaller than that, you can cut the recipe in half, or make the cheesecake in individual ramekins.
  • You can make coconut cream out of coconut milk by placing the milk in the fridge overnight. Empty the cans into a bowl, and use the solids for the recipe. The liquid is coconut water, so you can drink it or use it in a different recipe.
  • If your coconut oil is not solidified, place it in the fridge for 15 minutes before using it. 
Calories: 561kcal, Carbohydrates: 56g, Protein: 8g, Fat: 36g, Saturated Fat: 16g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Sodium: 104mg, Potassium: 444mg, Fiber: 4g, Sugar: 41g, Vitamin A: 2727IU, Vitamin C: 3mg, Calcium: 58mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton