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Vegan Pumpkin Cheesecake

Best Vegan Tips
This is our favorite recipe for Vegan Pumpkin Cheesecake. Combining the sweet deliciousness of the Graham Cracker Crust with the smooth texture of pumpkin. Give this recipe a try! 
Print Recipe
Prep Time 1 hr 15 mins
Cook Time 6 hrs
Total Time 7 hrs 15 mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Food processor
  • Flat Spatula
  • 8 Inch Springform Pan
  • Metal Spoon
  • Saucepan
  • Blender

Ingredients
  

Graham Cracker Crust

  • 1 Tbsp of Soy Milk or Non-dairy Milk of Choice
  • 3 Tbsp of Sugar
  • 1 ¾ Cups Graham Cracker Crumbs About 10 Oz. of Whole Graham Crackers
  • 4 Tbsp Melted Vegan Butter

Filling

  • ½ Cup Coconut Oil
  • 1 Lemon Juiced
  • 2 Cups Raw Cashews Soaked In Hot Water For At Least One Hour
  • 1 Tsp Vanilla Extract
  • ¼ Cup Light Brown Sugar
  • 1 Cup Pumpkin Puree
  • ½ Cup Canned Full-Fat Coconut Milk
  • ½ Cup Maple Syrup
  • 1 Tbsp Pumpkin Pie Spice

Instructions
 

  • Soak 2 cups of raw cashews in hot water for at least one hour. Make sure the cashews are sitting in the water and completely covered to completely soak for the filling.
  • In a food processor, add the crust ingredients--1 tablespoon of Soy Milk, 3 tablespoons of sugar
  • 10 ounces of Whole Graham Crackers, and 4 tablespoons Melted Vegan Butter. Process until fully mixed and combined.
  • Spray the 8-inch springform pan with non-stick spray. It is recommended to line the bottom with parchment paper to make it easier to pull out the finished product without it sticking to the pan or falling apart when removing it.
  • Add the combined graham cracker crust ingredients to the greased springform pan lined with parchment paper. Press the crust ingredients down firmly using the back of a metal spoon. While you are preparing the filling, place the springform pan with the graham cracker crust ingredients into the freezer.
  • Heat a saucepan on the stove. Add the brown sugar, pumpkin pie spice, and pumpkin puree ingredients to the saucepan. Stir frequently until the brown sugar melts and combines thoroughly with the pumpkin puree and pumpkin pie spice.
  • Remove the combined pumpkin puree, pumpkin pie spice, and brown sugar from the saucepan. Add to a blender container along with the coconut oil (melted), vanilla extract, coconut milk, lemon juice, and cashews (soaked). Blend until smooth.
  • Remove the springform pan from the freezer. Add the combined ingredients from the blender into the springform pan on top of the graham cracker crust. Return the springform pan to the freezer for at least 4-6 hours or overnight.
  • Once the vegan pumpkin cheesecake has been set, remove the freezer and let it thaw for about 30 minutes at room temperature. Serve.

Notes

Tips and Tricks

Don’t be afraid to try out different types of crusts. Walnuts are a great alternative to create a nut-based crust for your cheesecake instead of cashews!
Using the parchment paper to create a barrier between the pan and the cheesecake helps prevent any issues with the cheesecake sticking to the pan. It also makes the removal of the cheesecake easier. 
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