This no-bake vegan pumpkin cheesecake with caramel drizzle is the pumpkin dessert that you have been searching for your whole life. Layers of a pumpkin spice graham cracker crust, creamy pumpkin cheesecake, and topped with vegan salted caramel sauce, this dessert is a pumpkin lover's dream!
We love cheesecake in my house and I make a lot of them, from my basic no-bake cheesecake to vegan Oreo cheesecake, blueberry cheesecake, and key lime cheesecake.
I attempted a vegan pumpkin cheesecake many times in the past and it was delicious, but after adding all the pumpkin puree, it just wasn't firm enough. Then, I got the idea to heat the pumpkin puree on the stovetop with some cornstarch to thicken it and help the cheesecake set properly. It worked great and now my no-bake pumpkin cheesecake has the most amazing texture!
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🧾 Ingredients and substitutions
Graham Cracker Crust (or use my gluten-free graham cracker crust)
- Graham Crackers - Nabisco brand graham crackers that come in a red box are vegan and don't contain honey. I usually find them at Target. You can also use any dry vegan cookie like Oreos or sandwich cookies.
- Brown Sugar -or coconut sugar for a rich flavor. You can also use white sugar if you don't have brown. (All organic sugar is vegan.)
- Pumpkin Pie Spice - for flavor. You can use cinnamon and nutmeg instead of pumpkin pie spice if you want.
- Nutmeg - for flavor.
- Vegan Butter - to make the graham cracker crumbs stick together. You can use coconut oil instead if you want, but vegan butter keeps the crust a little softer and easier to cut.
For the creamy pumpkin cheesecake filling
- Vegan Cream Cheese - I like to use Tofutti or Trader Joe's brand dairy-free cream cheese. You can also use my homemade vegan cream cheese for this recipe, but it doesn't come out as smooth.
- Refined Coconut Oil - be sure to use refined oil so there is no coconut flavor. You must use coconut oil so that the cheesecake will become firm enough.
- Sugar - you can use any type of vegan sugar that you want. I usually use organic cane sugar or brown sugar.
- Pumpkin Puree - This recipe calls for a can of pumpkin puree or 1 1/2 cups of homemade pumpkin puree. This is not the same as pumpkin pie filling, be sure to check your can and make sure that it is only pumpkin.
- Lemon Juice - for tartness to balance out the sweetness of the cheesecake.
- Corn Starch - to make the cheesecake set firmly.
- Pumpkin Pie Spice - for flavor. You can use cinnamon and nutmeg instead of pumpkin pie spice if you want.
- Nutmeg - for flavor.
For the salted caramel topping
- Sugar - any white or light-colored vegan sugar will work well. If the sugar is too dark, you will not be able to see the color change in the caramel-making process.
- Water - for the correct moisture level
- Refined Coconut Oil - for the best flavor and consistency. You can also use unrefined, but it will have a coconut flavor.
- Soy Milk - you can use any plant-based milk that you want. The thicker creamier milk like soy or oat works best.
- Salt - if you want salted caramel.
🔪 Helpful tools
- Springform Pan - or you can use a pie dish. The springform pan just helps you to get the cheesecake out in one nice piece.
- Food Processor - to blend the pumpkin cheesecake filling.
🥄 How to make a vegan pumpkin cheesecake
Make the crumb crust
Step 1 - Crush vegan graham crackers into crumbs. (You can also use vanilla sandwich cookies or my gluten-free vegan graham cracker crumb recipe instead.)
Step 2 - In the bottom of a springform pan, mix together graham cracker crumbs, brown sugar, cinnamon, nutmeg, and salt. Then drizzle with melted vegan butter and mix well.
Step 3 - Press the crumb mixture firmly to the bottom of the pan. I like to use the bottom of a flat-bottomed measuring cup and press the edge firmly with my fingers.
Make the pumpkin cheesecake filling
Step 4 - Put 2 cups of room temperature vegan cream cheese in a food processor with 1 cup sugar, 1/2 cup of melted refined coconut oil, and a teaspoon of vanilla then blend until creamy.
Step 5 - In a small saucepan, add 1 can of pumpkin puree, 1/4 cup lemon juice, 3 tablespoons of cornstarch, and 1 1/2 teaspoon pumpkin pie spice.
Step 6 - Stir well until all of the cornstarch is dissolved and then turn on the heat to medium. Stir frequently until the pumpkin mixture bubbles for about 30 seconds and turns glossy.
Step 7 - Pour the pumpkin mixture into the cream cheese mixture and blend again until it's fully combined.
Step 8 - Pour the pumpkin cheesecake into the springform pan on top of the graham cracker crumb crust.
Step 9 - Place in the fridge for at least 4 hours to set. (It's best if it can be set overnight to firm up completely.)
Step 10 - Take out of the springform pan, cut, and drizzle with caramel just before serving.
Make the caramel sauce (optional)
This non-dairy pumpkin cheesecake is amazing with a salted caramel topping, but it's completely optional. My salted caramel sauce is delicious, but a little tricky if you are not familiar with candy making. If you want an easier alternative, you can also use my vegan butterscotch sauce, or peanut butter caramel to make it super easy.
👩🏻🍳 Pro Tips
- Allow the cream cheese to warm up for at least a half-hour before blending. If it's too cold, it will solidify the coconut oil and it will not be as creamy.
- Be sure to mix in the cornstarch with the pumpkin puree and lemon juice when it is still cold. Otherwise, you will get lumps of cornstarch in your cheesecake.
- Cook the pumpkin puree for at least a full minute after it starts to bubble. It will turn darker in color and become glossy when it's ready to be mixed into the cheesecake filling.
- Allow the cheesecake to set in the refrigerator for at least 4 hours before slicing.
- I love my salted caramel sauce drizzled on top, but if you don't have experience in candy making, use my dairy-free butterscotch sauce or peanut butter caramel instead.
🍞 How to make it gluten-free
It's easy to make this recipe gluten-free. You just need to use my gluten-free graham cracker crust recipe for the bottom layer. Add 1/2 teaspoon of pumpkin pie spice to the recipe for extra flavor.
If you love pumpkin, be sure to try my savory pumpkin recipes too. You'll love my pumpkin orzo, vegan pumpkin stuffed shells, creamy pumpkin bean soup, and vegan pumpkin pasta sauce. You'll also love my vegan pumpkin bread, pumpkin muffins, and vegan pumpkin cookies.
🥡 How to store the cheesecake
Refrigerate: Keep this vegan pumpkin cheesecake in the fridge will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: You can freeze the pumpkin cheesecake as well. Wrap it so that it does not have any air getting to it and freeze it for up to 3 months. Allow it to thaw in the fridge overnight.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋Vegan pumpkin cheesecake recipe
No-Bake Vegan Pumpkin Cheesecake
Equipment
- A food processor or blender to blend the creamy filling.
- A springform pan to help get the cheesecake out of the pan in one nice piece.
Ingredients
For the graham cracker bottom
- 1 1/2 cups vegan graham cracker crumbs about 12 full crackers crushed up (or vanilla sandwich cookie)
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/3 cup vegan butter (melted)
For the creamy pumpkin cheesecake filling
- 2 cups vegan cream cheese (two 8 oz containers)
- 1 cup sugar
- 1/2 cup refined coconut oil
- 1 teaspoon vanilla extract
- 1 (15oz can) pumpkin puree (about 1 2/3 cup)
- 1/4 cup lemon juice
- 3 tablespoons corn starch
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/4 teaspoon nutmeg
For the salted caramel sauce
- 1/4 cup refined coconut oil
- 3 tablespoons soy milk
- 3/4 teaspoon salt
- 1 cup sugar
- 3 tablespoons water
- 1/8 teaspoon cream of tartar
Instructions
Make the graham cracker crumb bottom
- Crush vegan graham crackers into crumbs. (You can also use vanilla sandwich cookies or my gluten-free vegan graham cracker crumb recipe instead.) I like to put them in my food processor and pulse them until they break into crumbs.
- In the bottom of a springform pan, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon nutmeg. Then drizzle with melted vegan butter and mix well.
- Press the crumb mixture firmly to the bottom of the pan. I like to you the bottom of a flat-bottomed measuring cup and press the edge firmly with my fingers.
Make the pumpkin cheesecake filling
- Put 2 cups of room temperature vegan cream cheese in a food processor with 1 cup sugar, 1/2 cup of melted refined coconut oil, and a teaspoon of vanilla then blend until creamy.
- In a small saucepan, add 1 can of pumpkin puree, 1/4 cup lemon juice, 3 tablespoons of cornstarch, and 1 1/2 teaspoon pumpkin pie spice.
- Stir well until all of the cornstarch is dissolved and then turn on the heat to medium. Stir frequently until the pumpkin mixture bubbles for about 30 seconds and turns glossy.
- Pour the pumpkin mixture into the cream cheese mixture and blend again until it's fully combined.
- Pour the pumpkin cheesecake into the springform pan on top of the graham cracker crumb crust.
- Place in the fridge for at least 4 hours to set. (It's best if it can be set overnight to firm up completely.)
Salted Carmel Drizzle (Make just before serving - optional)
- Measure out 1/4 cup coconut oil, 3 tablespoons of plant-based milk, and 3/4 teaspoon salt. Have them waiting near the stove.
- Start with a very clean pan and pour in 1 cup sugar, 3 tablespoons water, and 1/8 teaspoon cream of tartar.
- Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
- Allow the sauce to boil for about 5 minutes and then start watching it very closely.
- After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
- When it gets darker and smells like a nutty caramel, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
- Then pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
- Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).
- Allow the caramel sauce to cool down for about 15 minutes before drizzling it over your pumpkin cheesecake.
Notes
- Allow the cream cheese to warm up for at least a half-hour before blending. If it's too cold, it will solidify the coconut oil and it will not be as creamy.
- Be sure to mix in the cornstarch with the pumpkin puree and lemon juice when it is still cold. Otherwise, you will get lumps of cornstarch in your cheesecake.
- Cook the pumpkin puree for at least a full minute after it starts to bubble. It will turn darker in color and become glossy when it's ready to be mixed into the cheesecake filling.
- Allow the cheesecake to set in the refrigerator for at least 4 hours before slicing.
- I love my salted caramel sauce drizzled on top, but if you don't have experience in candy making, use my butterscotch sauce or peanut butter caramel instead.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Thank you for all the tips and advice.
Hi,
I hate to be a pain but I sent in a couple of questions 8 days ago and haven't heard back from you. I really wanted to make this for Thanksgiving so I need the information within the next couple of days so I can plan to make it or will shop for other ingredients to make something else.
I asked what size springform pan to use and if arrowroot or tapioca starch could be used in place of cornstarch. If another starch can be used, is it the same amount because in some recipes, it's different than the cornstarch amount. Thank you so much!
Sorry, Ines, life has been extremely busy lately and somehow I never saw your earlier questions. You can use potato starch in equal amounts instead of cornstarch. I don't recommend using tapioca starch since it will give it a different texture. You can use arrowroot, but you will have to double the amount to get the same texture. I hope that helps. Enjoy! 🙂
Hi Ines! I'm going to make this in a 10" springform pan, but I think there's some flexibility in sizing. Just remember the smaller the diameter, the deeper the cake, so check and adjust times accordingly. I hope that helps!
Hi, what size springform pan? Also, can arrowroot or tapioca starch be substituted for the corn starch and if so, is it the same amount or different? I would love to make this for Thanksgiving but need this info. Thanks!
Absolutely wonderful! A light pumpkin flavor, perfect texture, and very easy to make. The only minor change that I made was to decrease the lemon juice to 3 tablespoons. Every single person who tried it thought that it was delicious - even my boss, who has thinly veiled contempt for anything vegan. Multiple people stated that they wouldn't have known it was vegan if I hadn't told them. Thank you for sharing this fantastic recipe!
I'm so happy that you all liked the recipe! Glad that your boss liked it too! lol! 🙂
This is my new favorite dessert. I just made it last weekend and brought it to a dinner party. Most people there aren't vegan, but everyone loved it! Thanks for this great recipe!
I'm so happy that you all like the cheesecake! 🙂
What size springform pan did you use?
I used a 9-inch springform pan. You can also use an 8-inch if you want it thicker.
The sauce: how important is the cream of tartar?
Any chance I can skip it?
Having trouble finding it.
Will this keep in the fridge for a while?
Sounds good for apple slices...
How much does it make?
About a cup?
Thanks! 🙂
Hi Kat, the cream of tartar can be left out. It just helps the caramel sauce stay smoother. It's delicious over apples and it can also be used to make caramel apples. It does make about 1 cup of caramel. I hope that you enjoy the cheesecake!
Is it possible to switch the coconut oil with a different oil? If so which would you recommend. Thank you
Coconut oil holds the cheesecake together and helps it set since it is solid at room temperature. You could use vegan butter instead, but the final cheesecake will be a little softer.