Ingredients
- 250 g vegan graham crackers (gluten-free if needed)
- 1/3 cup (75 g) vegan butter, melted and cooled
- 16 ounces (454 g) vegan cream cheese, room temperature
- 8 ounces (240 g) vegan dairy-free yogurt
- 1 cup (250 g) pumpkin puree
- 1 cup (250 mL) heavy unsweetened dairy-free milk or cream, room temperature
- 1 cup (200 g) organic granulated sugar (or 3/4 cup maple syrup)
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice
- Optional toppings: vegan coconut whipped cream, vegan caramel
Instructions
- Line the bottom of an 8″ springform pan with parchment paper and lightly grease the sides. Set aside.
- Pulse the graham crackers in a food processor or blender until fine crumbs form. In a bowl, mix crumbs with melted vegan butter until combined.
- Press the mixture into the bottom of the springform pan using the back of a spoon to smooth. Freeze while preparing the filling.
- In a large bowl or stand mixer, beat vegan cream cheese, yogurt, dairy-free cream, sugar, vanilla extract, and pumpkin spice for 3–5 minutes until smooth and fluffy.
- Add in the pumpkin puree and mix for another 3 minutes until fully incorporated.
- Remove crust from freezer and pour the filling into the crust. Smooth the top with a spoon or spatula.
- Cover with plastic wrap and freeze for at least 4 hours or overnight until set.
- Before serving, remove from freezer and run a butter knife along the edge of the cheesecake to release. Unlock and remove the springform ring.
- Top with vegan whipped cream and any additional toppings like crushed pumpkin spice or vegan caramel. Slice and serve.
Notes
- Use gluten-free vegan graham crackers or substitute with 250 g oat flour + 1 tbsp cinnamon + 1/3 cup sugar for a gluten-free crust.
- Maple syrup can be used instead of sugar for natural sweetness.
- Coconut oil can be used in place of vegan butter.
- Recommended cream cheese: Tofutti or Violife. Avoid Miyoko’s for this recipe.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (chilling)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 228
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
