How to Make Easy Vegan Pumpkin Pie Cheesecake

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How to make easy vegan Pumpkin Pie Cheesecake! 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!

Pumpkin Pie Cheesecake Vegan and Gluten Free!
Pumpkins and Beetroot – not just for Hallowe’en

The few times I have made Pumpkin Pie for a British Thanksgiving, 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

Can you make vegan Pumpkin Pie?

Yes! 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!

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.

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 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. If you’re wondering how to make pumpkin pie from scratch, read on!

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

Recipe for Vegan Pumpkin Pie Cheesecake

How to Make Easy Vegan Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake (vegan)

A twist on the thanksgiving favourite
5 from 75 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: cheesecake, plant-based, thanksgiving, vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 337kcal


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


Cheesecake Filling

  • 1 box Silken Tofu drained
  • 1 cup Brown Sugar
  • 1 can Pumpkin puree pure, not flavoured
  • 1/4 cup Arrowroot or Tapioca Starch
  • 1 tsp Vanilla Extract
  • 2 tsp ground Cinnamon
  • 1 tsp Lemon Juice
  • 1/2 tsp Allspice
  • 3/4 tsp Nutmeg (preferably freshly grated but dried is ok)
  • 1/8 tsp 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
  • 1/4 cup Superfine Sugar
  • 1 tsp Vanilla Extract


  • 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!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Serving: 100g | Calories: 337kcal | Carbohydrates: 57g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 220mg | Fiber: 3g | Sugar: 41g | Vitamin A: 8688IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

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Join the Conversation

  1. 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

  2. 5 stars
    This Pumpkin Pie Cheesecake is one of my favorites!

  3. 5 stars
    Pumpkin and cheesecake make a delicious combination!

  4. 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.

  5. 5 stars
    Absolutely LOVE the cookie crust!

  6. 5 stars
    Better healthy eating.Thank you.

  7. 5 stars
    Love pumpkin – great combo!

  8. 5 stars
    I love the crust on this cheesecake. Delicious!

  9. 5 stars
    I love pumpkin and cheesecake so this looks incredible! Can’t wait to make it for my family.

  10. 5 stars
    Love that biscuit crumb base – such a tastydessert idea!

  11. 5 stars
    Absolutely delicious. I have to make this asap. Thanks for the lovely recipe!

  12. 5 stars
    Pumpkin is my favorite, so good!

  13. This looks and sounds amazing!

  14. LaRena Fry says:

    5 stars
    A vegan Pumpkin Pie sounds fantastic.

  15. Jessica Formicola says:

    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!

  16. 5 stars
    Everything about this cheesecake is amazing!

  17. 5 stars
    This is totally irresistible! Can’t wait to make it again!

  18. 5 stars
    This pumpkin pie cheesecake was so delicious and easy to make! I loved all the flavors for sure!

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