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a slice of pumpkin vegan cheesecake with a gramcracker crust and cranberry jam on top

Creamy Pumpkin Vegan Cheesecake Recipe with Tofutti

Gina Dickson
 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. 
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12
Calories 473 kcal

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)

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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.

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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.
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 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

Serving: 1gCalories: 473kcalCarbohydrates: 55gProtein: 6gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 358mgPotassium: 110mgFiber: 6gSugar: 39gVitamin A: 1061IUVitamin C: 1mgCalcium: 64mgIron: 2mg
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