Creamy Vegan Pumpkin Cheesecake (Gluten Free)

Updated: Mar 11, 2025 · by Willow Moon · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

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This decadent Creamy Vegan Pumpkin Cheesecake is sweet and rich. Your holiday menu needs this one on it!

Vegan Pumpkin Cheesecake slice close up with fork.

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Why settle for pumpkin pie on Thanksgiving, when you can have Vegan Pumpkin Cheesecake?

This vegan cheesecake is quite delectable. You're going to want to make this into a yearly tradition.

I will admit that I am not much of a dessert person, and I have never cared for apple or pumpkin pie, but this Creamy Vegan Pumpkin Cheesecake is truly addictive.

I did make a Vegan Apple Crisp before this recipe. To me, it tastes more like baked apples with granola than apple pie, which I love.

I also have recipes for No-Churn Cranberry Ice Cream, Vegan Fudge, Vegan No-Bake Cheesecake, and Healthy Pumpkin Pudding. Wash it down with some Cranberry Kombucha.

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❤️ Why You'll Love It
🧾 Ingredients
🔪 Instructions
💭 Tips
Other Thanksgiving Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is sweet, rich, and creamy.
Made with minimal ingredients, it is easy to make.
It's a nice change from pumpkin pie for the holidays.

🧾 Ingredients

Filling

Vegan cream cheese: The most important ingredient in a cheesecake. Adds a tangy flavor and creamy texture. A good choice is Tofutti cream cheese. If you choose another brand, make sure it is thick and dense.
Pumpkin purée: Cooked pumpkin purée adds a creamy texture and sweet flavor. Make sure it is not pumpkin pie filling. Pie filling has sugar and spices in it.
Maple syrup: Adds a sweet maple flavor.
Vanilla extract: Adds flavor and enhances the other flavors.
Pumpkin pie spice: For its warming spices. Pumpkin also tastes great in Vegan Pumpkin Chickpea Blondies.
Salt: Brings out the sweetness.
Candied pumpkin pie spice pecans: I used my recipe for this because they're sweet and crunchy, but you could also use plain pecans or leave them off.

Crust

You could also use a gluten free Vegan Graham Cracker Crust if you prefer.

Pecans: Adds a nutty flavor. You could also use walnuts.
Gluten-free rolled oats: Acts as a binder. Has a mild flavor.
Maple syrup: Adds a sweet maple flavor. You could also use agave syrup, but I love the maple syrup flavor with this recipe.
Coconut oil: For greasing the pan. You could also use vegan butter.
Salt: Brings out the sweetness.

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🔪 Instructions

Pecans and rolled oats in a food processor after blending until ground.

Step 1: Add pecans and rolled oats into a food processor. Mix until ground.

Mixture with maple syrup and salt added and blended in a food processor until ball formed.

Step 2: Add maple syrup and salt and blend until a ball forms.

Cheesecake crust in a pan before baking.

Step 3: Grease a cheesecake or pie pan and spread dough in it.

Step 4: Bake until golden on the edges.

Cheesecake ingredients in a food processor before blending.

Step 5: Add the filling ingredients to a food processor.

Cheesecake filling ingredients in a food processor after blending.

Step 6: Blend until smooth and creamy.

Filling spread on crust in a pan before baking.

Step 7: Spread on top of the cheesecake crust. Bake until browned. Top with candied pecans.

Vegan Pumpkin Cheesecake slice with pan of cheesecake.

💭 Tips

Bake the crust first so that you have a sturdy base to add the cheesecake mixture.
Taste as you go. You may want more or less maple syrup or pumpkin spice.
Check on the cheesecake around the 30-minute mark or sooner. All ovens are different and yours may cook faster than mine. It should look brown, but not too dark.
Let it cool, then refrigerate it.