No Bake Nut-Free Vegan Pumpkin Cheesecake

This No Bake Nut-Free Vegan Pumpkin Cheesecake is the perfect seasonal dessert to enjoy all the flavor and richness of a traditional cheesecake—without the dairy, gluten, or nuts. It’s ultra-creamy, full of cozy pumpkin spice, and requires no oven time, making it a stress-free option for the holidays or any special occasion. With just a few simple ingredients, this dessert delivers a decadent and allergy-friendly treat everyone can enjoy.

Why You’ll Love This Recipe

This cheesecake is a dream for anyone looking for a dessert that’s allergy-conscious, yet indulgent and flavorful. It’s completely dairy-free, nut-free, and gluten-free (with the right crust), and it doesn’t sacrifice taste or texture. The filling is silky smooth with bold pumpkin flavor, while the graham cracker crust adds the perfect touch of crunch. Best of all, it’s a no-bake recipe—ideal when your oven is full during the holidays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

• vegan graham crackers

• vegan butter, melted and cooled

Pumpkin Cheesecake Filling

• vegan cream cheese (room temperature)

• dairy-free yogurt

• pumpkin purée

• heavy unsweetened dairy-free milk or cream (room temperature)

• organic granulated sugar (or maple syrup as an option)

• vanilla extract

• pumpkin spice

Optional Toppings

• vegan coconut whipped cream

• vegan caramel

• crushed pumpkin spice or graham crackers

Directions

1. Prep: Line the bottom of an 8″ springform pan with parchment paper and lightly grease the sides.

2. Make the Crust: Pulse the vegan graham crackers in a food processor until finely ground. Combine the crumbs in a bowl with melted vegan butter and mix until evenly moistened. Press the mixture into the bottom of the prepared pan and smooth the surface. Place in the freezer while preparing the filling.

3. Mix the Filling: In a stand mixer or using a hand mixer, beat the vegan cream cheese, dairy-free yogurt, dairy-free cream, sugar, vanilla, and pumpkin spice until fluffy and smooth (about 3–5 minutes). Add the pumpkin purée and continue mixing until fully combined (about 3 minutes).

4. Assemble: Remove the crust from the freezer and pour the pumpkin filling into the pan. Smooth the top with a spatula.

5. Freeze: Cover with plastic wrap and freeze for at least 4 hours or overnight until set.

6. Serve: When ready, run a knife around the edges of the pan, unlock the springform, and transfer the cheesecake to a serving plate.

7. Garnish: Top with coconut whipped cream, a sprinkle of pumpkin spice, or vegan caramel if desired. Slice and serve chilled.

Servings and timing

This recipe serves 12.
Prep Time: 10 minutes
Cook Time: 30 minutes (inactive—chilling time)
Total Time: 4 hours 40 minutes

Variations

• Crust Swap: Use oat flour with cinnamon and sugar instead of graham crackers for a gluten-free alternative.

• Sugar Alternative: Use maple syrup instead of granulated sugar for a more natural sweetener.

• Spice Blend: Try using chai spice or cinnamon and nutmeg for a different twist on pumpkin spice.

• Mini Cheesecakes: Use a muffin tin with liners to make individual cheesecakes.

• Chocolate Drizzle: Add melted vegan chocolate over the top for a rich finish.

Storage/Reheating

Store leftover cheesecake slices in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months.
To serve, thaw in the refrigerator for a few hours or overnight. This dessert is best enjoyed chilled. No reheating required.

FAQs

Can I use a different vegan cream cheese?

Yes, but avoid Miyoko’s brand for this recipe, as it doesn’t yield the desired texture. Tofutti and Violife are recommended.

Can I use coconut oil instead of vegan butter?

Yes, coconut oil works well as a substitute in the crust.

Is this recipe really nut-free?

Yes, it contains no nuts, as long as your vegan products are nut-free certified. Always double-check labels.

What dairy-free cream works best?

So Delicious Heavy Vegan Cream is recommended, but any thick, unsweetened dairy-free cream should work.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s puréed very smoothly and not too watery. Strain if necessary.

Do I need to bake the crust?

No baking required. This is a fully no-bake recipe.

Can I make it ahead of time?

Absolutely. It’s perfect for preparing the night before and storing in the freezer until serving.

What can I use instead of graham crackers?

You can use oat flour mixed with cinnamon and sugar for a gluten-free base, or any gluten-free, nut-free vegan cookie.

Can I serve this warm?

No, this cheesecake is meant to be served chilled or slightly thawed for best texture and flavor.

Is this recipe kid-friendly?

Yes, it’s sweet, creamy, and free from common allergens, making it a great treat for kids and adults alike.

Conclusion

No Bake Nut-Free Vegan Pumpkin Cheesecake is a smooth, spiced, and creamy dessert that checks all the boxes: no oven required, allergy-friendly, and full of fall flavor. Whether you’re planning a holiday menu or just want a delicious vegan dessert, this cheesecake makes a stunning and satisfying centerpiece. Easy to prepare and even easier to love, it’s a must-try seasonal favorite.

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