This rich creamy pumpkin vegan cheesecake recipe with Tofutti is sure to become a holiday favorite. This cheesecake has a rich dairy-free creamy filling flavored with warm fall spices, a sweet crust, and dairy-free whipped topping.
This dairy-free cheesecake is a good dessert to serve with coffee after a meal. It would also be good to serve with an Autumn Spiced Mocktail. Low-calorie cranberry juice is simmered with fresh ginger, cloves, cinnamon sticks, fresh-squeezed orange juice, and sliced Granny Smith apples to create a mocktail that is a sure crowd-pleaser for young and old.
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Why this recipe works
- This recipe is so creamy your family won’t know it is not a traditional cheesecake.
- You are given detailed step-by-step instructions to be sure it turns out perfect every time.
- This is a creamy cheesecake, unlike the instant mix cheesecakes you find in a box. It's just like the real thing. Nobody will know it's dair free.
🛒 Ingredient notes
- Pumpkin puree: Be sure you only used can pumpkin puree, not fresh or pumpkin pie filling.
- Dates: Use medjool dates. It’s important to be sure and remove the date’s pit. You can buy them this way, or easily remove them yourself. Slice the date in half and discard the pit.
- Spices: Warm flavored spices such as the ones used in this recipe should be fresh for the best flavor. If they have been sitting in your pantry for over a year, you might want to buy new ones for the best flavor.
- Vanilla extract: be sure to use real, not imitation
See the recipe card for a complete list and quantities.
🔪 Step by step instructions
- Preheat the oven to 350. Wrap a 9-inch springform pan with 2 layers of aluminum foil, covering the bottom and the sides. Trace the bottom of the pan with a pencil onto a sheet of parchment paper. Cut out the circle and place it in the bottom of the pan.
Graham Cracker Crust
2. Place vegan graham crackers in a gallon size ziplock bag and use a rolling pin to crush them into fine crumbs. You could also use a food processor to do this if you prefer.
In a food processor, add dates and process until chopped very fine. You might need to stop a few times and break up the ball that forms to get the pieces all cut.
In a medium bowl, add the graham cracker crumbs, dates, melted coconut oil, and sugar. Stir well to combine. You might need to use your hands.
Press the crust mixture down into the bottom of the prepared springform pan. Press down firmly with the palm of your hand evenly, going up the sides a little. Set aside.
Filling
3. In the bowl of a stand mixer with the whisk attached, beat room temperature Tofutti vegan cream cheese until smooth, for about 1 minute. You could also use a hand mixer for this step if you prefer.
4. Next, add the pumpkin puree, spices, and sugar. Beat until smooth. You will need to scrape the sides of the bowl and the bottom to be sure all ingredients are incorporated smoothly.
4. Spread into the prepared pan and with the spatula spread so there is an even thickness throughout.
Baking cheesecake
Place in the middle rack of the oven and bake cheesecake for 50 minutes. Be very careful nobody opens the door. After the 50 minutes are over. Then turn off the oven. Again don’t open the door. Allow cheesecake to sit for 10 more minutes in the oven.
Remove cheesecake from the oven and place on a wire rack to cool for 20 minutes at room temperature. Don’t worry that the cheesecake filling is jiggly, the center of the cheesecake will firm up as it cools.
Move the cheesecake to the refrigerator and cool for 6 hours. Allowing it to set up overnight is even better.
Hint: Be sure and use a good quality springform pan. This will ensure a good seal and no messy leakage.
Vegan whipped cream topping
This pumpkin cheesecake is also great served with non-dairy whipped topping and pumpkin seeds sprinkled on.
- Chill the can of coconut cream or a can of full-fat coconut milk in the refrigerator overnight.
2. Remove the coconut cream from the fridge without tipping, remove the lid. Spoon coconut cream into a mixing bowl being careful not to let any milk spill into it.
3. Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy.
4. Use immediately or place into a container and chill in the refrigerator until needed. This will keep in your fridge for about 2 weeks and is also great on top of a cup of coffee.
5. Dollop topping onto vegan pumpkin cheesecake and then sprinkle with a few pumpkin seeds.
Serve and enjoy.
💭 Tips for making the recipe
- For best results don’t open the oven door while the cheesecake is cooking. You want a consistent heat with no drafts for the duration of the cooking time.
- Be sure to let vegan cream cheese set out to warm up to room temp before using.
- Where to get Tofutti cream cheese: There are many grocery stores that carry Tofutti products. I purchased mine at Sprouts. Vistit Tofutti for all store locations.
- For best result be sure to place the cheesecake pan in a baking dish with 2 inches of water to create a water bath for the bottom of the pan.
Variations
- If you would rather have a cookie crust use ginger snaps for the graham crackers in the crust.
- Instead of using a springform pan, place crust and filling in an 8x10 glass pan and to bake. Be sure to set the pan in a larger baking pan with an inch of water. When baked and cooled, cut into cheesecake bars.
- Top with fresh fruit such as fresh berries or strawberry sauce
- Drizzle maple syrup and chopped pecans on top
❓ FAQ
Ingredients: Water, Expeller Processed Natural Oil Blend (Soybean, Palm Fruit And Olive) Maltodextrin, Soy Protein, Tofu, Non-Dairy Lactic Acid, Blend Of Natural Gums (Locust Bean, Guar, Cellulose, And Xanthan) Organic Sugar, Salt; Allergens: soy.
This dairy-free cream cheese is so versatile, you can dip it, spread it, bake with it, cook with it. Tofutti Better Than Cream Cheese can also be used in spreads, dips, soups, and desserts, like cheesecake, or eaten right out of the container
You can find soy- and nut-based versions of cream cheese, as well as dairy-free, gluten-free, and soy-free versions made from a blend of vegetable oils, tapioca starch, and pea protein isolate.
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Recipe
Creamy Pumpkin Vegan Cheesecake Recipe with Tofutti
Equipment
Ingredients
Crust
- 5.3 oz graham crackers about 14 whole crackers
- 1/2 cup dates pitted
- 1/2 cup sugar
- 1/4 cup butter flavored coconut oil
Filling
- 30 oz vegan cream cheese Tofutti brand, room temperature
- 1/4 cup coconut cream be sure to skim this off the top of the can and do not get any of the milk with it
- 1 cup sugar
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
Topping
- 1 14oz coconut cream can
- 1/2 cup powder sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds shelled (optional)
Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.
Instructions
- Preheat the oven to 350. Wrap a 9-inch springform pan with 2 layers of aluminum foil, covering the bottom and the sides. Trace the bottom of the pan with a pencil onto a sheet of parchment paper. Cut out the circle and place it in the bottom of the pan.
Crust
- Place vegan graham crackers in a gallon size ziplock bag and use a rolling pin to crush them into fine crumbs. You could also use a food processor to do this if you prefer.
- In a food processor, add dates and process until chopped very fine. You might need to stop a few times and break up the ball that forms to get the pieces all cut.
- In a medium bowl, add the graham cracker crumbs, dates, melted coconut oil, and sugar. Stir well to combine. You might need to use your hands.
- Press the crust mixture down into the bottom of the prepared springform pan. Press down firmly with the palm of your hand evenly, going up the sides a little. Set aside.
Filling
- In the bowl of a stand mixer with the whisk attached, beat room temperature Tofutti vegan cream cheese until smooth, for about 1 minute. You could also use a hand mixer for this step if you prefer.
- Next, add the pumpkin puree, spices, and sugar. Beat until smooth. You will need to scrape the sides of the bowl and the bottom to be sure all ingredients are incorporated smoothly.
- Spread into the prepared pan and with the spatula spread so there is an even thickness throughout.
- Place in the middle rack of the oven and bake for 50 minutes. Be very careful nobody opens the door. After the 50 minutes are over, turn off the oven. Again don’t open the door. Allow cheesecake to sit for 10 more minutes in the oven.
- Remove cheesecake from the oven and place on a wire rack to cool for 20 minutes at room temperature. Don’t worry that the cheesecake filling is jiggly, the center of the cheesecake will firm up as it cools.
- Move the cheesecake to the refrigerator and cool for 6 hours. Allowing it to be set up overnight is even better.
Cranberry Topping
- Top with Cherchies Cranberry Preserves with Champagne
Vegan Whipped Topping
- Chill the can of coconut cream or a can of full-fat coconut milk in the refrigerator overnight.
- Remove the coconut cream from the fridge without tipping, remove the lid. Spoon coconut cream into a mixing bowl being careful not to let any milk spill into it.
- Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy.
- Use immediately or place into a container and chill in the refrigerator until needed. This will keep in your fridge for about 2 weeks and is also great on top of a cup of coffee.
- Dollop topping onto vegan pumpkin cheesecake and then sprinkle with a few pumpkin seeds.
Need an item in the this recipe? Click the Instacart button and have it sent right to you.
Notes
- For best results don’t open the oven door while the cheesecake is cooking. You want a consistent heat with no drafts for the duration of the cooking time.
- Be sure to let vegan cream cheese set out to warm up to room temp before using.
- Where to get Tofutti cream cheese: There are many grocery stores that carry Tofutti products. I purchased mine at Sprouts. Vistit Tofutti for all store locations.
- For best results be sure to place the cheesecake pan in a baking dish with 2 inches of water to create a water bath for the bottom of the pan.
- If you would rather have a cookie crust use ginger snaps for the graham crackers in the crust.
- Instead of using a springform pan, place crust and filling in an 8x10 glass pan and bake. Be sure to set the pan in a larger baking pan with an inch of water. When baked and cooled, cut into cheesecake bars.
- Top with fresh fruit such as fresh berries or strawberry sauce
- Drizzle maple syrup and chopped pecans on top
Nutrition
Update Notes: This post was originally published in 2019, but was republished with new photos, step-by-step instructions and tips, in October of 2021.
