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    Home » dessert

    Vegan Pumpkin Cheesecake Soy-free GF option

    Published: Dec 7, 2017 · Modified: Mar 12, 2018 by Richa 47 Comments

    Jump to Recipe   Print Recipe

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe.

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.#Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

    I made this cheesecake over Thanksgiving and I think I have found my favorite holiday dessert. It is creamy, lightly tangy, pumpkiny, spicy and all things holiday, fall and dessert. Its lighter, creamier and spicier than a pumpkin pie and oh so good. This has just the right amount of pumpkin and the cheesecake flavor balance which I like much more. 

    Its a simple recipe. Blend the pumpkin with soaked cashews, non dairy yogurt sweetener and pumpkin pie spice. Bake to set, then chill  until ready to serve. Serve with whipped coconut cream, or vanilla ice cream or califlornia cabin (its a fabulous flavor from local Seattle vegan ice cream shop frankie and Jos). Make this cheesecake for a party or for yourself as you might not want to share!

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.#Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

    This is a simple pumpkin cheesecake. You can make it fancier by swirling in some pumpkin puree (+ some sugar and cornstarch), or making an additional layer of plain cheesecake (cashews + non diary yogurt + lime + sugar). Graham cracker style crust or ginger snap, both work amazingly with the pie. The pictured crust is gluten-free vegan graham cracker style. 

    More holiday Desserts from the blog

    • Chocolate Pecan Pie GF
    • Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free.
    • Salted Caramel Chocolate Pie. GF No Bake
    • Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF
    • Dark Chocolate Silk Pie. GF SF 
    • Sweet potato Pie Bars. GF option
    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.#Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com


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    I am also giving away my favorite Skillets (Ecolution and IKO Ceramic) that you often see in the videos! They are Teflon-free and amazing for making my recipes. You can enter those giveaways on my Instagram and facebook.  

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    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.# Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.# Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.# Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

    Recipe Card

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.# Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com
    Print Recipe
    4.80 from 10 votes

    Vegan Pumpkin Cheesecake

    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe.
    Makes one 9 inch pie pan, 8 inch will work too
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Dessert
    Cuisine: Gluten-free, Vegan
    Servings: 8
    Calories: 185kcal
    Author: Vegan Richa

    Ingredients

    • 3/4 cup (6.48 oz) non dairy yogurt (I use plain or vanilla kite hill almond yogurt)
    • 1/3 cup (43 g) cashews , soaked for atleast an hour
    • 1 cup (245 g) pumpkin puree
    • 3 to 4 tbsp sugar
    • 1.5 tsp pumpkin pie spice
    • 1 tbsp cornstarch or arrowroot or potato starch
    • 1 tsp vanilla extract
    • 1/4 tsp (0.25 tsp) salt
    • 1 to 1.5 tbsp (1.5 tbsp) lime juice (depends on your preference of tang)
    • 1 Pie crust of choice (vegan) parbaked, use gluten-free pie crust if needed

    Instructions

    • Preheat the oven to 350 degrees F. Blend the cashews and yogurt until smooth. Add the rest of the ingredients and blend until smooth. You might need to scrape the sides depending on the blender as the mixture is thick.
    • Taste and adjust sweet and spice (it gets slightly sweeter and spicier on baking). Pour into prepared pie crust. I use graham cracker style.
    • Bake for 45 to 50 minutes. Cool completely, then chill for a few hours for it to set well. Slice and serve with whipped coconut cream or ice cream.

    Notes

    Use other squash puree or sweet potato puree for variation. 
    Make it fancy: Add a layer of plain cheesecake. Blend 1/4 cup soaked cashews 1/2 cup non dairy yogurt, 1/2 tsp vanilla, 2 tbsp sugar and 1 tbsp lime juice and pour over the pumpkin layer for a plain layer, or swirl large spoonfuls. Bake 10 mins longer. 
    Nutfree: Use 1/3 cup silken tofu and 1 teaspoon more cornstarch. For cashew free use macadamia nuts. 
    I used store bought crust. My Sweet potato Pie Bars  crust  and the pumpkin pie's Rustic Crust will work as well. 
    Nutrition is 1 of 8 slices

    Nutrition

    Nutrition Facts
    Vegan Pumpkin Cheesecake
    Amount Per Serving
    Calories 185 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 178mg8%
    Potassium 122mg3%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 10g11%
    Protein 2g4%
    Vitamin A 4765IU95%
    Vitamin C 5mg6%
    Calcium 46mg5%
    Iron 1.4mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Vegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust.# Soyfree #Recipe #vegan #pumpkinheesecake #veganricha | VeganRicha.com

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    1. Andrea Thompson

      November 06, 2022 at 4:11 pm

      5 stars
      This recipe is so easy and hits that nostalgic pumpkin pie flavour with a bit of creamy and tang added. Delightful! We will be making it regularly, for a fall celebration dessert.

      Reply
      • Vegan Richa Support

        November 09, 2022 at 11:22 pm

        I’m so glad to hear you enjoy!

        Reply
    2. Flavia

      November 26, 2021 at 12:34 pm

      5 stars
      I made this for Friendsgiving and it was delicious! As I had other things to do, I used store bought pie dough. But the filling was just soooo yummy! It needed less time in the oven, I might have even overcooked it a bit, but without any harm to the taste. And I was really happy that the recipe did not call for a lot of sugar. I absolutely recommend this recipe!

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:41 am

        Friendsgiving – how nice

        Reply
    3. ANDREA POSNER

      November 27, 2020 at 1:23 am

      Could I substitute Medjool dates for the sugar, and if so, how many?

      Reply
      • Richa

        November 27, 2020 at 1:56 am

        7 soft dates should be sweet enough

        Reply
    4. Amy VanSpeybroeck

      November 24, 2020 at 4:56 am

      5 stars
      I’ve made this in the pie pan, and it turned out beautifully! The whole family loved it – even the members who aren’t the biggest pumpkin fans.

      Would this recipe also work in a cheesecake pan?

      Reply
      • Richa

        November 24, 2020 at 11:46 am

        Yes, it might need a few extra minutes of baking

        Reply
    5. Angie

      October 15, 2020 at 11:23 am

      Can I replaced the cashews with macadamia nuts or almonds? If the answer is yes, can I use the same quantity?

      Reply
      • Richa

        October 15, 2020 at 11:26 am

        Yes macadamia and yes same amount

        Reply
    6. Tanya

      October 14, 2020 at 8:54 pm

      Could maple syrup be used instead of sugar?

      Reply
      • Richa

        October 15, 2020 at 9:42 am

        Yes

        Reply
    7. J

      October 14, 2020 at 6:47 am

      Anyway you can use firm tofu instead of yogurt? Trying to use up what I have.

      Reply
      • Richa

        October 14, 2020 at 2:27 pm

        You can. But the tofu flavor shows up a little bit if used in large amounts so use more pumpkin and cashews. So 1/2 cup tofu and add a few tbsp more pumpkin purée and cashews

        Reply
    8. Lina

      November 27, 2019 at 12:12 pm

      5 stars
      Hi. Is the 1/3 cup of cashews whole or after they have been puréed? I’m new at this!

      Reply
      • Richa

        November 27, 2019 at 12:17 pm

        measure the raw cashews dry in a 1/3 cup, then soak for atleast and hour and use

        Reply
    9. nadia

      November 26, 2019 at 10:07 am

      Hello, I want to make this. So you don’t recommend coconut yogurt? that’s all I have at the moment I love all your recipes!!

      Reply
      • Richa

        November 26, 2019 at 10:16 am

        yes some brands bake out too much oil. You can use just a bit of the yogurt andmore cashews.

        Reply
        • nadia

          November 26, 2019 at 10:19 am

          thank you so much for the quick reply! I will try it! Keep being amazing as always! <3

          Reply
    10. Dorothy Brinz

      November 26, 2019 at 7:37 am

      5 stars
      Used a whole wheat crust (didn’t realize it required the other, but no issues, parbaked, then filled and baked). So this is really good. Followed the rest of the instructions to the letter. Used organic canned pumpkin (think it tastes better than the other stuff). 30 minutes took out, added the white topping, back in for another 10. Cooled, put in frige for couple hours. Melted some chocolate and drizzled. Man was this good! Wish there was a 10 star rating. Perfect change up for Thanksgiving. Going to make another with cracker crust. But good both ways. THANK YOU!!!!

      Reply
      • Richa

        November 26, 2019 at 10:16 am

        yay!!!

        Reply
    11. Brittany

      November 06, 2019 at 8:35 am

      This looks so yummy! I want to make this for a dinner party, If I used 5 inch pie pans for this, how long would you suggest baking for?

      Reply
      • Richa

        November 06, 2019 at 12:36 pm

        check at 30 mins if the center is not liquidy

        Reply
    12. Stephanie Sall

      November 14, 2018 at 2:21 pm

      Did you use sweetened yogurt or unsweetened? I’m just curious because the recipe doesn’t call for that much sugar….

      Reply
      • Richa

        November 20, 2018 at 11:57 pm

        unsweetened. You can taste the filling and add more as needed.

        Reply
        • Stephanie Sall

          November 21, 2018 at 4:11 am

          Thank you!!!

          Reply
    13. Brenda

      October 21, 2018 at 4:18 pm

      Can I use coconut cream instead of yogurt?

      Reply
      • Richa

        October 21, 2018 at 10:19 pm

        it might not set well, you can use some coconut cream and some cashew cream/yogurt

        Reply
    14. Orly

      October 21, 2018 at 12:17 pm

      5 stars
      This cake looks yummy!
      I was wondering if I can use garbanzo bean flour instead of potato flour for thickening?
      Thanks 🙂

      Reply
    15. Sarah

      October 19, 2018 at 4:16 am

      I’m based in the UK and we don’t have that brand of almond milk yoghurt. It’s quite hard to find plain almond milk yoghurt without some soya being in there too. Do you think it would be fine with an almond/soya mix or any kind of non-dairy yoghurt? Or does it have to be a purely almond one to work properly?

      Reply
      • Richa

        October 19, 2018 at 5:57 pm

        yes it should work fine. The only yogurt i’ve had trouble with is all coconut yogurt. it sometimes will leak oil and not set well.

        Reply
    16. Wendy M Britton

      October 16, 2018 at 1:20 pm

      5 stars
      Can I make this in advance and freeze it? If so how long can it be frozen & what would be the best way to unfreeze it?

      Reply
      • Richa

        October 16, 2018 at 6:05 pm

        yes, just freeze the cooled cheesecake on a pan first and when frozen, then wrap in foil or other clingy thing and store for upto a month. Thaw in the refrigerator overnight

        Reply
    17. Isaac Thomas

      January 25, 2018 at 2:33 am

      This looks amazing! Thank you for sharing!
      Isaac Thomas
      Peace & Love

      Reply
    18. Gulia Arno

      December 18, 2017 at 5:44 am

      This looks so yummy and delicious! I’m definitely going to give it a try! Lots of love!
      Gulia

      Reply
    19. Betty John

      December 11, 2017 at 10:50 pm

      Hi. Can you please mention the pan size required to make this much quantity of pumpkin cheesecake. Thank you

      Reply
      • Richa

        December 12, 2017 at 9:50 am

        its a 9 inch pie pan

        Reply
        • Elena

          March 12, 2018 at 5:34 am

          4 stars
          Oh I wish I had seen this comment! There was no mention of the size of the pie pan in the recipe, so I didn’t have enough filling for the size I used. I wish I had known that I needed to make extra filling in advance because I didn’t have enough ingredients to do that when I did make it. It was very tasty otherwise, though! My mom (not a vegan) tried it, and she liked it! She said it tasted a lot like a chilled pumpkin pie.

          Reply
          • Richa

            March 12, 2018 at 10:25 am

            ah i missed adding the size. i’ll update the recipe. Glad that it turned out great!

            Reply
    20. Luci

      December 09, 2017 at 2:28 pm

      4 stars
      I made this today and followed the recipe exactly as stated. I used vanilla almond yogurt and 3 tabblesspoons of sugar. It is very good. However, the 1 1/2 tablespoons of lime juice was too much. I will adjust next time to 1 tablespoon as the lime is somewhat overpowering the other great spices in my opinion.
      This recipe is very easy and quick. It is a keeper wthis minor adjustment.

      Reply
      • Richa

        December 09, 2017 at 6:17 pm

        Awesome! Yes use less of the lime. maybe the yogurt flavor was a bit tart adding to the flavor?

        Reply
    21. Sarah FEEHAN

      December 09, 2017 at 8:59 am

      would tapioca starch work instead of corn/potato?

      Reply
      • Richa

        December 09, 2017 at 11:01 am

        yes

        Reply
    22. Andreya

      December 08, 2017 at 9:56 pm

      5 stars
      wow!!! this cake looks stunning. And hope it’ll give a great taste as they look.

      Reply
    23. Hanna

      December 08, 2017 at 10:47 am

      5 stars
      That looks SO good! like literally all of your recipes
      Is there something I could replace the cashews with for a nut-free-version?

      Reply
      • Richa

        December 08, 2017 at 11:11 am

        some silken tofu and more non dairy yogurt. Add another 2 tsp cornstarch to help set.

        Reply
    24. Cassie Autumn Tran

      December 07, 2017 at 5:00 pm

      This cheesecake looks fantastic! I will definitely enter the giveaways as well!

      Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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