If you're looking for a show-stopping dessert that's both delicious and vegan, this Vegan Pumpkin Cheesecake is it! With a flaky pie crust and a rich, spiced filling, it's the perfect treat for any fall occasion.
The creamy texture comes from blending cashews and pumpkin puree, while warming spices like cinnamon, nutmeg, and ginger add depth and aroma. Trust me, one slice won't be enough!
I love how the sweet maple syrup and zesty lemon brighten up each bite, making it impossible to resist. Plus, it's set with agar agar, giving it that perfect cheesecake consistency without any dairy.
This pumpkin cheesecake is not only a feast for the taste buds but also a beautiful centerpiece for your holiday table. Whether you're vegan or just a fan of all things pumpkin, this recipe is a must-try!
❤️ What's Great About this Recipe
- It's Vegan-friendly!
- Features a flaky, homemade pie crust that's easy to make
- Packed with warm, aromatic spices like cinnamon, nutmeg, and ginger
- Uses creamy cashews and pumpkin puree for a rich, indulgent filling
- Sweetened naturally with maple syrup for a deliciously sweet flavor
- Makes a stunning centerpiece for fall gatherings and holiday tables
- Simple to prepare, yet impressively delicious and satisfying
- Great for anyone who loves pumpkin and cozy fall flavors
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Plain flour - This is the base for your pie crust, giving structure and texture. You can substitute with a gluten-free blend if needed.
- Water or plant milk - Helps bind the dough together. Use plant milk for a richer flavor.
- Coconut sugar - Adds a hint of sweetness to your crust. Regular sugar works too.
- Salt - Enhances the flavors in your crust and filling. Just a pinch will do!
- Vegetable shortening - Makes the crust flaky and tender. You can swap it with vegan butter if preferred.
- Cashews - Key for the creamy cheesecake filling. Soak or boil them to soften.
- Pumpkin puree - Provides that classic fall flavor. Use canned or homemade for best results.
- Maple syrup - Sweetens the cheesecake naturally. Agave or honey (if not vegan) can also work.
- Spices (cinnamon, nutmeg, ginger, cardamom, cloves) - These are your warming spices, adding depth and aroma. Adjust to taste if needed.
- Lemon zest - Brightens up the filling with a hint of citrus. Fresh zest works best.
- Plant milk - Used with agar to set the cheesecake. Any variety will do, but unsweetened is best.
- Agar Agar powder - This is your vegan setting agent, crucial for the cheesecake's texture. Make sure to use powder, not flakes.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- A food processor with dough insert: Great for making dough effortlessly. Alternatively, prepare the dough in a large mixing bowl.
- Hand pastry blender: A good alternative if you prefer mixing by hand.
- Cling film or parchment: To wrap and chill your dough.
- Rolling pin: For rolling out the dough evenly.
- Non-stick baking parchment: Prevents sticking and makes rolling out dough easier.
- Greased pie tin: Essential for baking the crust.
- Fork: For piercing the dough, helps prevent bubbles.
- Parchment sheet: Covers the dough during blind baking.
- Baking beans: Weigh down the crust while baking. Rice or dried beans work too.
- Blender: For mixing the cheesecake filling smoothly.
- Small saucepan: To heat the plant milk and Agar Agar.
- Whisk: Ensure you whisk continuously when heating Agar.
- Sharp knife: For clean slices of your cheesecake.
- Airtight container: Keeps your cheesecake fresh in the fridge.
🧑🍳 Instructions (Step-by-Step)
Step 1 - Prepare the Pie Crust
- Combine flour, water or plant milk, coconut sugar, salt, and vegetable shortening in a Magimix with a dough insert. Alternatively, use a hand pastry blender until a firm ball forms.
- Wrap the dough in cling film or parchment and refrigerate for 15-20 minutes.
Step 2 - Cook the Cashews
- Boil 100g cashews in water for 15-20 minutes until soft. Alternatively, soak them for 4-6 hours beforehand.
Step 3 - Roll Out the Dough
- Remove chilled dough from fridge. Roll it out between two sheets of non-stick baking parchment to 0.5 cm thick.
- Place rolled dough into a greased pie tin. Trim excess dough.
Step 4 - Blind Bake the Crust
- Pierce dough with a fork 4-5 times. Cover with parchment and fill with baking beans.
- Bake at 180°C for 15-20 minutes until golden. Set aside to cool.
Step 5 - Blend Cheesecake Filling
- In a blender, combine boiled cashews, pumpkin puree, maple syrup, cinnamon, nutmeg, ginger powder, salt, cardamom powder, ground cloves, and lemon zest.
- Reserve plant milk and Agar Agar for next step.
Step 6 - Heat Agar with Plant Milk
- In a small saucepan, bring plant milk and Agar Agar to a light bubble, whisking continuously.
Step 7 - Mix and Pour Cheesecake Filling
- Quickly blend hot Agar mix into cheesecake mixture until smooth.
- Pour immediately into the baked pie crust.
Step 8 - Chill and Set
- Smooth the top of the cheesecake. Refrigerate for at least 30 minutes before serving.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
For perfect slices, use a sharp knife. Serve chilled for best texture. Add a dollop of vegan whipped cream and a sprinkle of crushed nuts for a nice crunch. Enjoy with a hot cup of coffee or tea!
❄️ Storage
Store any leftover cheesecake in an airtight container in the fridge. It will stay fresh for up to 4-5 days. When you're ready to enjoy it again, let the cheesecake sit at room temperature for about 15 minutes. This helps bring out the flavors. For a firmer bite, chill it overnight.
If you want a warm slice, just let it warm up a bit before serving. Enjoy!
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Pumpkin Pie Cheesecake
Ingredients
- The ingredients listed below are sufficient for a 9 inch tin.
For the pie crust:
- 200 g plain flour
- 60 ml water or plant milk
- 1 teaspoon coconut sugar
- ¼ teaspoon salt
- 115 g vegetable shortening I used Trex
For the cheesecake filling:
- 100 g cashews soaked for at least 4-6 hours or boiled in water for at least 20 minutes
- 300 g pumpkin puree homemade or store-bought
- 85 g maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger powder
- ¼ teaspoon salt
- ¼ teaspoon cardamom powder
- ⅛ teaspoon ground cloves
- ½ teaspoon lemon zest
- 150 ml plant milk
- 1 teaspoon Agar Agar powder
Instructions
- To create the pie crust combine all ingredients in a Magimix with dough insert. Alternatively you can mix the ingredients by hand using a hand pastry blender until the dough forms a firm ball. Cover the dough in cling film or parchment and place it in the fridge for 15-20 minutes.
- In the meantime prepare your cheesecake filling by boiling 100g cashews in a little water for 15-20 minutes or until soft. You can also soak the cashews for 4-6 hours beforehand, but if you're short in time the boiling method works just perfectly fine.
- Remove the dough from the fridge, it should be nice and firm. Without holding it in your hands for too long, place it in between 2 sheets of non-stick baking parchment. Using a rolling pin, roll out the pastry dough to around 0.5 cm thickness.
- Carefully place the pastry sheet into a greased pie tin, cutting off any excess dough - you can use this for your pastry decoration and get creative!
- Pierce the dough about 4-5 times with a fork, then place a parchment sheet on the top to cover it. Fill in your baking beans (you can also use dried legumes or rice!) and bake on 180C for 15-20 minutes.
- For the cheesecake filling, combine all ingredients in a blender - leaving the 150ml plant milk and Agar Agar aside.
- Remove your pastry crust from the oven once golden, removing the baking beans and parchment. Set aside until your cheesecake filling is ready.
- In a small saucepan, bring the 150ml plant milk and Agar Agar powder to a light bubble whilst continuously whisking.
- The next steps have to happen quickly: Take the Agar mix off the heat and pour it straight into the blender with your cheesecake mix. Blend instantly until fully mixed, then pour into your pie crust immediately.
- Smooth out the top of your cheesecake and place in the fridge for at least 30 minutes before decorating and serving.
Notes
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