Learn how to make a rich, creamy cheesecake using Tofutti. This pumpkin vegan cheesecake recipe is sure to become a holiday favorite! The cheesecake has a rich, dairy-free creamy filling flavored with warm fall spices, a sweet crust topped with cranberry jam, and a dairy-free whipped topping.
This rich, dairy-free cheesecake is a perfect holiday dessert. Serve it with an Autumn Spiced Mocktail. The mocktail is made with low-calorie cranberry juice simmered with fresh ginger, cloves, cinnamon sticks, fresh-squeezed orange juice, and sliced Granny Smith apples to create a sure mocktail crowd-pleaser for young and old.
How does tofu cheesecake taste?
- 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 thick cheesecake, unlike the texture of instant mix cheesecakes you find in a box. It’s just baked cheesecake, but nobody will know it’s dairy free.
- The graham cracker crust is naturally sweetened with dates, which tastes perfect with the pumpkin filling.
🛒 Ingredient notes
- Pumpkin puree: Be sure you only use 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 without the pits 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 of filling ingredients, crust, and whipped topping quantities.
🔪 Step by step instructions
Prep
- 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.
How To Make The 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.
How To Make Cheesecake 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, cornstarch, 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.
Hint: Why add cornstarch to cheesecake filling? Cornstarch is put into the cheesecake filling to help it set up while baking and to help keep the filling stable during storage.
How To Bake A Cheesecake That Won’t Crack
- Place the cheesecake on the middle rack of the preheated oven. Bake the cheesecake 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 the cheesecake to sit in the oven for an additional 10 minutes.
- Remove the cheesecake from the oven and place it 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.
How to make vegan whipped topping
This pumpkin cheesecake is also great served with non-dairy whipped topping and pumpkin seeds sprinkled on.
- Chill a 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. Carefully 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 two weeks and is also great on top of a cup of coffee.
💭 Important Tips For Making Vegan Cheesecake
- For best results, don’t open the oven door while the cheesecake is cooking. You want 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. Visit Tofutti for all store locations.
- For the best result, place the cheesecake pan in a baking dish with 2 inches of water to create a water bath for the bottom of the pan.
Safety Tip:
Does vegan cheesecake need to be refrigerated? It is best to keep any leftover tofu cheesecake in the refrigerator for up to 4 or 5 days. You can also freeze slices of the tofu cheesecake for up to 3 months. Just be sure to thaw overnight in the refrigerator.
Variation Ideas
- If you would rather have a cookie crumbs crust, use ginger snaps for the graham crackers in the crust.
- Instead of using a springform pan, place the crust and filling in an 8×10 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
Dairy Free Cream Cheese Tips
What is Tofutti vegan cream cheese made of?
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.
Can you cook with Tofutti cream cheese?
This dairy-free cream cheese is so versatile you can dip it, spread it, bake with it, or 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.
Is there a dairy-free substitute for cream cheese?
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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Creamy Pumpkin Vegan Cheesecake Recipe with Tofutti
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
Crust
- 5.3 oz graham crackers, about 14 whole crackers
- 1/2 cup dates, pitted
- 1/2 cup sugar
- 1/4 cup coconut oil, butter flavored
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, chill the can, then scoop out 1/4 cup of coconut cream only
- 1/2 cup powder sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin seeds, shelled (optional)
Instructions
Prep
- 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.
How To Make The 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.5.3 oz graham crackers
- 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.1/2 cup dates, 1/2 cup sugar, 1/4 cup coconut oil
- 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.
How To Make Cheesecake 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.30 oz vegan cream cheese
- Next, add the pumpkin puree, spices, cornstarch, 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.1 cup sugar, 1 teaspoon pumpkin spice, 1/2 teaspoon cinnamon, 1/3 cup pumpkin puree, 4 tablespoons cornstarch, 1 tablespoon vanilla extract
- Spread into the prepared pan and with the spatula spread, so there is an even thickness throughout.
Bake
- Place the cheesecake on the middle rack of the preheated oven. Bake the cheesecake 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 the cheesecake to sit in the oven for an additional 10 minutes.
- Remove the cheesecake from the oven and place it 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.
Chill
- Move the cheesecake to the refrigerator and cool for 6 hours. Allowing it to set up overnight is even better.
Vegan Whipped Topping
- Chill a can of coconut cream or a can of full-fat coconut milk in the refrigerator overnight.1 14oz coconut cream
- Remove the coconut cream from the fridge without tipping. Carefully remove the lid. Spoon coconut cream into a mixing bowl, being careful not to let any milk spill into it.1/4 cup coconut cream
- Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy.1 teaspoon vanilla extract, 1/2 cup powder sugar
- Use immediately or place into a container and chill in the refrigerator until needed. This will keep in your fridge for about two weeks and is also great on top of a cup of coffee.
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 8×10 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
Equipment
Update Notes: This post was originally published in 2019, but was republished with new photos, step-by-step instructions, and tips in November 2022.