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vegan Pumpkin Pie Cheesecake recipe

Pumpkin Pie Cheesecake (vegan)

A twist on the thanksgiving favourite
5 from 87 votes
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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
Author: FreyaE


  • 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
  • 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)
  • 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


  • 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