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Vegan Pumpkin Cheesecake

Creamy Vegan Pumpkin Cheesecake

This decadent Creamy Vegan Pumpkin Cheesecake is sweet, rich, and creamy. Your holiday menu needs this one on it!
Course Dessert
Cuisine vegan, gluten free
Keyword vegan cheesecake, vegan pumpkin cheesecake, vegan Thanksgiving desserts
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 309kcal





  • Preheat oven to 350°.
  • Crust: Mix pecans and rolled oats in a food processor until it's a ground flour consistency. Add maple syrup and salt. 
  • Oil an 8" baking pan with coconut oil. Bake crust for 10-15 minutes or until golden on the edges. Let cool.
  • Filling: Mix all ingredients in a food processor until smooth and creamy. Spread over crust. Bake at 350° for 30-35 minutes, or until browned. 
  • Refrigerate. Top with Candied Pumpkin Pie Spice Pecans.


Calories: 309kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 202mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 72mg | Iron: 1.6mg