Easy No-Bake Vegan Pumpkin Cheesecake Recipe
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Easy No-Bake Vegan Pumpkin Cheesecake Recipe! Cool weather and a can of pumpkin are pretty much all it takes to get me craving something creamy and spiced. This easy no-bake dessert leans into that cozy flavor with very little effort. If you’re searching for a pumpkin cheesecake recipe vegan readers can bookmark for the holidays, this one is a great choice!
Why You’ll Love This Easy No-Bake Vegan Pumpkin Cheesecake
This dessert delivers the flavors of fall with very little work. The nutty crust is tender and a little crumbly, the pumpkin filling is silky and lightly spiced, and the fluffy topping makes it feel bakery special. No water bath. No cracking. Just chill and slice. If you’re saving a vegan pumpkin cheesecake recipe for busy evenings or a make-ahead holiday plan, this one works beautifully.
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No oven time for the filling, which keeps it light and mousse-like.
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Simple ingredients with easy swaps you probably have on hand.
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Make it ahead so it sets while you focus on everything else.
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Easy base to tweak into your best vegan pumpkin cheesecake recipe.
A Quick Note Before You Start: Nutrition & Tips
Pumpkin brings fiber and beta carotene along with gentle sweetness, so the filling needs only a little sugar. Nuts in the crust add satisfying fats and a bit of protein. Dairy-free cream cheese keeps it rich without dairy, and coconut-based whipped topping gives that fluffy finish.
Helpful Tips
- Use pure pumpkin puree, not pumpkin pie mix.
- Let vegan cream cheese warm slightly so it blends smooth.
- Taste your pumpkin pie spice. Brands vary; add a pinch more if you like extra warmth.
- Chill at least 4 hours for soft slices or up to 6 for cleaner cuts.
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For neat, clean slices, chill the cheesecake until firm and wipe the knife between each cut.
Ingredients You Need
Nutty Shortbread Crust (or swap in your favorite graham cracker or cookie crust)
- 3 tablespoons organic sugar, I used Zulka
- 10 tablespoons unsalted vegan butter, melted
- 3/4 cups all-purpose flour
- 3/4 cups walnuts or pecans, chopped small
Pumpkin Cheesecake Layer
- 1 pkg. 8 oz. vegan cream cheese, softened, I used VioLife
- 1/3 cup organic powdered sugar or sugar, I used Zulka
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup whipped topping, I used CocoWhip
Whipped Topping Layer
- 2 – 3 cups whipped topping, I used CocoWhip
- 2 tablespoons vegan caramel ice cream topping, more if desired
- 1 cup sea salt toasted pecan halves and chopped bits
Instructions How To Make Easy No-Bake Vegan Pumpkin Cheesecake Recipe
Nutty Shortbread Layer
- Line an 8×8 or 9×9 springform pan with parchment paper. Lightly spray with non-stick cooking spray and set aside.
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In a mixing bowl, combine the melted butter, flour, sugar and chopped pecans and mix together. Once the ingredients are mixed together, you should be able to pinch some of it together and for a soft dough. Transfer shortbread dough into your spring-form pan and press it down with your fingertips or the back of a spoon until even. Bake the crust for 12-15 minutes and let it cool while you make your pumpkin mousse.
Pumpkin Cheesecake Layer
- Using mixer, beat cream cheese and powdered sugar in large bowl until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
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Refrigerate 4 hours or until firm.
Whipped Topping Layer
- Decorate the top with dollops of piped whipped cream and add pecans and caramel and serve!
How To Store
Cover the pan tightly and refrigerate for up to 4 days. For clean slices on day two and three, cut while chilled and plate just before serving. To freeze, chill the cheesecake until set, wrap slices in parchment, then place in an airtight container. Freeze up to 2 months. Thaw slices in the fridge for a few hours, then add caramel and nuts right before serving.
More Variations
- Gingersnap crust: Swap the shortbread for crushed vegan gingersnaps for extra spice.
- Maple twist: Replace part of the sugar with real maple syrup and reduce the whipped topping by 2 tablespoons to balance moisture.
- Chocolate swirl: Drizzle melted dairy-free chocolate over the pumpkin layer, then swirl with a toothpick.
- Nut free: Use a classic graham crust and skip the pecans on top.
- Mini cups: Divide between 8 to 10 ramekins for a tidy dessert spread.
FAQs
- Can I make this gluten free? Yes. Use a gluten-free flour blend in the crust or use your favorite gluten-free cookie crust.
- Can I use homemade pumpkin puree? You can. Blot or strain any excess liquid so the filling sets well.
- What vegan cream cheese works best? Any plain, thick style works. Choose the one you enjoy on bagels for the best flavor.
- How do I get super clean slices? Chill until firm, use a sharp knife, and wipe the blade between cuts.
- Is this a good make-ahead dessert? Absolutely. Make it the day before your event so it has plenty of time to chill.
- How can I tweak sweetness? Start with the listed amount, then add 1 to 2 teaspoons more powdered sugar to taste before folding in the whipped topping.
- Does it taste like classic cheesecake? It’s close, just a touch lighter in texture thanks to the no-bake method and pumpkin puree.
Your Turn to Try It
This no-bake treat is simple, creamy, and flexible. Keep it classic or try one of the variations to create your personal best vegan pumpkin cheesecake recipe. If you came here looking for a reliable recipe for vegan pumpkin cheesecake to wow your table with minimal effort, you’re in the right spot.
More Thanksgiving Cheesecake Ideas!
- Vegan Mini Sprinkle Cheesecakes
- Easiest Vegan Biscoff Cheesecake Recipe You’ll Ever Try
- Mini Vegan Raspberry Cheesecakes
- 20 Dreamy Vegan Cheesecakes That We Just Can’t Resist
- Vegan Biscoff Mousse – 3 Ingredients
No-Bake Vegan Pumpkin Cheesecake
Ingredients
Nutty Shortbread Crust (or use a prepared crust)
- 3 tbsp organic sugar
- 10 tbsp vegan butter melted
- 3/4 cup all-purpose flour
- 3/4 cup walnuts or pecans finely chopped
Pumpkin Cheesecake Layer
- 8 oz vegan cream cheese softened
- 1/3 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup vegan whipped topping like CocoWhip
Whipped Topping Layer
- 2 cups vegan whipped topping
- 2 tbsp vegan caramel topping optional
- 1 cup salted toasted pecans chopped or halved
Instructions
Nutty Shortbread Layer
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 springform pan with parchment and lightly grease.
- Mix melted butter, flour, sugar, and chopped nuts until soft dough forms. Press evenly into pan.
- Bake 12–15 minutes, then cool completely.
Pumpkin Cheesecake Layer
- Beat vegan cream cheese and powdered sugar until smooth.
- Add pumpkin puree and pumpkin pie spice, mixing until combined.
- Fold in 1 cup whipped topping. Spread over cooled crust.
- Refrigerate 4+ hours until firm.
Whipped Topping Layer
- Spread or pipe remaining whipped topping over cheesecake.
- Garnish with caramel drizzle and pecans.
- Slice and serve chilled.
Notes
- Use plain pumpkin puree, not pumpkin pie mix.
- For clean slices, chill thoroughly and wipe knife between cuts.
- Cheesecake can be made 1–2 days ahead.
