No-Bake Vegan Pumpkin Cheesecake
This easy no-bake vegan pumpkin cheesecake recipe is creamy, spiced, and topped with whipped coconut cream and pecans. A simple make-ahead dessert for holidays or gatherings.
Servings: 8
Calories: 320kcal
Cost: $12
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.