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Home » Recipes » All the Vegan Sweet Recipes

published: Nov 24, 2020 · modified: Feb 17, 2023 by FreyaE · This post may contain affiliate links ·

How to Make Easy Vegan Pumpkin Pie Cheesecake - Delicious and Creamy

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Pumpkin Cheesecake

Vegan Pumpkin Pie Cheesecake recipe. Rich, creamy and full of delicious fall flavours, this baked cheesecake will become a new tradition!

vegan Pumpkin Pie Cheesecake recipe
Pumpkins and Beetroot - not just for Hallowe'en
🡣 JUMP to RECIPE PIN the RECIPE

Us Brits are a little bit wary of pumpkin. We don't understand it totally and we really only use them to carve scary faces in for Hallowe'en. Read on for my recipe for vegan AND gluten free Pumpkin Pie Cheesecake and that will convert the most cynical of pumpkin haters!

Jump to:
  • For more delicious vegan pumpkin desserts
  • How do you make vegan Pumpkin Cheesecake?
  • Ingredients
  • Method:
  • 📋 Recipe
  • 💬 Comments

For more delicious vegan pumpkin desserts

  • My classic pumpkin pie
  • My pumpkin chocolate chip muffins
  • Easy Gluten Free Spiced Pumpkin Squares

The few times I have made Pumpkin Pie for a British Thanksgiving dinner, it hasn't exactly gone down a storm. I'm not sure why. I think it resembles an Egg Custard Tart, which is a common British pastry, found in bakeries across the land. Perhaps the colour is jarring, or maybe it's because the spices are too stringent. 

How to Make Easy Vegan Pumpkin Pie Cheesecake
Blend it up!

So, this year I had to find something that would satisfy everyone's tooth. Couple this with someone who is gluten-intolerant and vegan and this was no simple task. This is my Pumpkin Pie Cheesecake Vegan and Gluten Free recipe!

A slice of creamy cheesecake
Creamy, a little bit spicy with a crunchy bottom

How do you make vegan Pumpkin Cheesecake?

The key element to a normal pumpkin pie is the eggy custard base, this is replaced with tofu, and is in fact so much easier to make, just blend and pour! If you want to try my vanilla baked cheesecake, click here for my recipe!

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The original recipe uses a Flaxseed pie crust but I really love my cheesecake to have a biscuit crumb base, so I crushed up a packet each of vegan AND gluten-free ginger biscuits and Digestive biscuits, melting them with a little vegan spread and pressing into a 9" cake tin. Filled with classic pumpkin spice flavor, the house smells so cosy when this is baking.

Crumb Base ready for cheesecake topping
Pack the crumb base firmly into your tin

I also wanted to add a little traditional touch to the cheesecake so I added a vegan sour cream topping, baked right on top of the cooked cheesecake. This is an optional touch. The cheesecake will taste delicious with or without it.

Cheesecake ready for the oven!
No self-respecting cheesecake would be seen dead with a sour cream topping. We used Tofutti.

As I had hoped, everyone loved it! The cheesecake had just the right amount of spice and the right amount of crumbly base and the creamy vegan pumpkin pie filling had just the right amount of creaminess to satisfy everyone. It was so simple to make, and doesn't really need anything to serve with it, maybe a little plant-based pouring cream for added richness. For my vegan pumpkin cheesecake recipe, read on!

A slice of vegan pumpkin pie
Everyone will want a slice of this!

Ingredients

Vegan Pumpkin Pie Cheesecake Filling:

  • Silken Tofu, drained on kitchen paper. This is the secret ingredient, replacing both eggs and cream
  • Soft Brown Sugar. You can use coconut sugar or white sugar instead.
  • Canned Pumpkin purée, unsweetened. If you have some homemade pumpkin puree, please feel free to use that!
  • Tapioca Starch, this works as a thickener
  • Vanilla Extract
  • Cinnamon, Allspice, Nutmeg and Cloves. Classic pumpkin pie spice flavor flavours that evoke a cosy smell in the kitchen. You can use 2 teaspoons pumpkin pie spice mix if you prefer.
  • Sea Salt

Homemade Ginger Cookie Crust:

  • Ginger Biscuits for the base. I use Ginger Nuts, these are an accidentally vegan biscuit in the UK. In the US, these might be called gingersnap cookies.
  • Digestive Biscuits for the base. Check the packaging. Some of the budget ranges are vegan, the more expensive brands are not. If you are in the US, use vegan Graham crackers.
  • Vegan Butter. Use your favourite brand.
  • Vegan Sour Cream for the topping. I use Tofutti. Use at room temperature. You could also use coconut cream here if you prefer or can't find vegan sour cream, just the solids in a can of full-fat coconut milk, whisked up.

(This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.)

Method:

  • Crush the biscuits into fine crumbs and place in a medium bowl. You can use a food processor to blend them up.
  • Pour over the melted vegan butter and mix with a wooden spoon until the mixture starts to hold together.
  • Press this mixture into the bottom of the pan of a 9" pie dish or a loose bottom (springform pan) cake tin.
  • Using a food processor or high-speed blender, whizz up the remaining ingredients (excluding the sour cream topping) until you have a smooth consistency.
  • Pour this over the biscuit base, banging the tin on the work surface to remove any air bubbles.
  • Bake at 180c, for 55-60 minutes or until the top is light golden brown and feels firm to the touch.
  • Whilst your dairy-free cheesecake is baking, whisk up the sour cream with the sugar and vanilla extract.
  • Pour this over the top of your baked cheesecake and return to the oven for 10 minutes.
  • Turn the oven off, and with the oven door open, leave the cheesecake to cool completely.
  • Once cool, you can refrigerate, bringing up to room temperature when ready to serve.
  • It will last in the fridge for about 2-3 days.

📋 Recipe

vegan Pumpkin Pie Cheesecake recipe
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5 from 87 votes

Pumpkin Pie Cheesecake (vegan)

YIELD 8
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
A twist on the thanksgiving favourite

Equipment

  • Blender
  • Rolling Pin
  • 9" loose-bottomed Cake Tin
  • Measuring Spoons/Cups/Scale
  • Mixing Spoon
  • Spatula

Ingredients

Cheesecake Filling

  • 1 box Silken Tofu drained
  • 1 cup Brown Sugar
  • 1 can Pumpkin puree pure, not flavoured
  • ¼ cup Arrowroot or Tapioca Starch
  • 1 teaspoon Vanilla Extract
  • 2 tsp ground Cinnamon
  • 1 teaspoon Lemon Juice
  • ½ teaspoon Allspice
  • ¾ teaspoon Nutmeg (preferably freshly grated but dried is ok)
  • ⅛ teaspoon Ground Cloves

Cheesecake Base

  • 150 g Ginger Biscuits finely crushed (vegan/gluten free as your preference)
  • 150 g Digestive Biscuits finely crushed
  • 50 g Vegan Butter melted

Sour Cream Topping (optional)

  • 1 cup Sour Cream vegan, I use Tofutti
  • ¼ cup Superfine Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • Preheat oven to 180c.
  • Crush the biscuits until they resemble sand.
  • In a small saucepan, gently melt the spread. Add the biscuits crumbs and stir well until coated and stick together when you press them lightly. You may need to add a little more spread to the mixture.
  • Press crumb mixture firmly into a 9"loose-bottomed cake tin.
  • In a blender, or by hand, mix together all the ingredients for the cheesecake filling until smooth.
    Pour into the cake tin, over the biscuit base.
  • Bake for 55-60 minutes until firm to the touch.
  • Meanwhile, whisk together the sour cream topping, until smooth and creamy.
  • Remove the cheesecake from the oven, turn up to 200c. 
  • Pour the sour cream mixture over the baked cheesecake and return to the oven for 10 minutes.
  • Cool thoroughly at room temperature and then chill overnight.
  • Dust with a little icing sugar (optional) cut into slices and wow your guests!
RECIPE BY FreyaE

Nutrition

Nutrition Facts
Pumpkin Pie Cheesecake (vegan)
Serving Size
 
100 g
Amount per Serving
Calories
337
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
15
mg
5
%
Sodium
 
164
mg
7
%
Potassium
 
220
mg
6
%
Carbohydrates
 
57
g
19
%
Fiber
 
3
g
13
%
Sugar
 
41
g
46
%
Protein
 
3
g
6
%
Vitamin A
 
8688
IU
174
%
Vitamin C
 
3
mg
4
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information Disclaimer

The automated nutritional information on my recipes can often be inaccurate due to the limitations within the programming. For exact measurements, there are lots of apps and websites that can calculate this information more accurately.

Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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  1. Kevin Foodie says

    February 23, 2021 at 1:32 am

    5 stars
    My manager (RIP) years ago made Vegan Cheesecake for the staff using silken tofu. At first, i was very skeptical, but it actually tasted good. Your vegan Cheesecake brought back a whole lot of memories. I love your unique play on the crust and the filling. Thanks ? for sharing

    Reply
  2. Angela says

    March 29, 2021 at 12:29 pm

    5 stars
    This Pumpkin Pie Cheesecake is one of my favorites!

    Reply
  3. Sue says

    March 29, 2021 at 12:33 pm

    5 stars
    Pumpkin and cheesecake make a delicious combination!

    Reply
  4. Jeannie says

    March 29, 2021 at 12:41 pm

    5 stars
    I haven't tried baking using silken tofu I like that this is vegan and the instructions are easy to follow. Will definitely try.

    Reply
  5. Megan says

    March 29, 2021 at 12:45 pm

    5 stars
    Absolutely LOVE the cookie crust!

    Reply
  6. Kimberly says

    March 29, 2021 at 1:05 pm

    5 stars
    Better healthy eating.Thank you.

    Reply
  7. Lindsay says

    March 29, 2021 at 2:36 pm

    5 stars
    Love pumpkin - great combo!

    Reply
  8. Angela says

    March 29, 2021 at 2:52 pm

    5 stars
    I love the crust on this cheesecake. Delicious!

    Reply
  9. Kris says

    March 29, 2021 at 2:53 pm

    5 stars
    I love pumpkin and cheesecake so this looks incredible! Can’t wait to make it for my family.

    Reply
  10. Raquel says

    March 29, 2021 at 2:56 pm

    5 stars
    Love that biscuit crumb base - such a tastydessert idea!

    Reply
  11. Natalie says

    March 29, 2021 at 4:21 pm

    5 stars
    Absolutely delicious. I have to make this asap. Thanks for the lovely recipe!

    Reply
  12. Emily Flint says

    March 29, 2021 at 5:55 pm

    5 stars
    Pumpkin is my favorite, so good!

    Reply
  13. Rachael says

    March 29, 2021 at 6:51 pm

    This looks and sounds amazing!

    Reply
  14. LaRena Fry says

    March 30, 2021 at 5:14 am

    5 stars
    A vegan Pumpkin Pie sounds fantastic.

    Reply
  15. Jessica Formicola says

    March 30, 2021 at 4:35 pm

    5 stars
    I love pumpkin ALL year round! This cheesecake looks incredible and I can't wait to make it. Maybe it will make an appearance on our Easter dessert table!

    Reply
  16. Leslie says

    March 30, 2021 at 6:06 pm

    5 stars
    Everything about this cheesecake is amazing!

    Reply
  17. Toni says

    July 10, 2021 at 7:02 pm

    5 stars
    This is totally irresistible! Can't wait to make it again!

    Reply
  18. Kayla DiMaggio says

    September 11, 2021 at 2:38 pm

    5 stars
    This pumpkin pie cheesecake was so delicious and easy to make! I loved all the flavors for sure!

    Reply
  19. Jen says

    July 16, 2022 at 6:02 pm

    5 stars
    Everyone at my house really loved it!

    Reply

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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