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vegan pumpkin cheesecake

Vegan Pumpkin Cheesecake

  • Author: Well Vegan
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: Vegan


Smooth, creamy and spiced with autumnal flavors, this vegan pumpkin cheesecake is so festive and decadent you'd never know it was vegan.


  • 1 ½ cups raw cashews, soaked (quick soak instructions below)
  • 2 cups graham crackers, crumbled (Nabisco has a vegan variety)
  • ¾ tsp. cinnamon
  • 1/8 tsp. sea salt
  • ¼ cup vegan butter, melted
  • ½ cup coconut cream (the hard stuff at the top of a can of coconut milk)
  • 1/2 tsp. vanilla extract
  • 1 ½ Tbsp. agave nectar
  • ¼ cup lemon juice
  • ¼ tsp. salt
  • ¾ cup pumpkin puree
  • 1 ¼ tsp. pumpkin pie spice


  1. Preheat oven to 350F.
  2. If you didn’t soak your cashews overnight, you can do a quick soak by adding cashews to a saucepan and covering them with water. Bring water to a boil and cook for 10 minutes. Drain cashews and set them aside.
  3. Add the graham crackers, cinnamon and sea salt to a food processor and pulse until the mixture is very fine. Stream in the vegan butter and process until well combined. Transfer the mixture to a 9-inch pie pan and press down very firmly until the crust covers the bottom and goes up the sides. Bake crust for 8 – 10 minutes, or until golden brown. Remove from the oven and set aside to cool.
  4. Meanwhile, add the soaked cashews, coconut cream, vanilla extract, agave nectar, lemon juice and salt to a food processor and puree until silky smooth, adding a touch of coconut milk as needed to help things along. Add a tablespoon more agave if you want a sweeter result. Transfer the batter to a mixing bowl. Remove ¾ cup of the batter and spread it into the bottom of the crust.
  5. Add pumpkin puree and pumpkin pie spice to the remaining batter and mix to combine. Carefully pour the pumpkin mixture over the batter in the crust and use a spatula to spread it evenly. Dust the top of the cheesecake with a bit more pumpkin pie spice or cinnamon and bake for 50 – 60 minutes, until the top is lightly puffed and the edges are golden.
  6. Remove from oven and cool to room temperature. Cover the cheesecake with foil and refrigerate at least 6 hours or overnight before serving.