Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake

Completely dairy-free, this Vegan Pumpkin Cheesecake is a showstopping dessert. With a cookie crumb crust,  a creamy cashew pumpkin cheesecake layer, and finally a good dollop of coconut whipped cream, this raw treat is such a fun fall cake.



For Crust:

  • 10 ounces gluten-free cookie crumbs (see note)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut sugar

For Vegan Cheesecake Filling

  • 3 cups raw unsalted cashews, soaked in water overnight (see note)
  • 1 cup pumpkin puree
  • ¾ cup coconut cream
  • ¾ cup coconut sugar
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla
  • ¼ cup maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • Pinch fine sea salt
  • Coconut Whipped Cream, for garnish (see note)


  1. Add cookie crumbs, coconut oil and sugar to a medium bowl and mix together. Depending on the type of cookies you use, you may have to play around with the recipe. If it’s too moist, add in more crumbs. If it’s too dry, add in a teaspoon more of melted coconut oil at a time until it’s the right consistency to easily pat into the bottom and up the sides of a 9″ springform pan.



We tested this with gluten free chocolate sandwhich  cookies (also known as oreos!), and a combination of oreo cookies and crunchy chocolate chip cookies. Basically, use whatever crunchy type cookie you’d like. It could be anything from a gingersnap cookie, a graham cracker or an oreo cookie. Just make sure to check the ingredient list of the pre-made cookie if you have dietary restrictions.

Don’t forget to put your coconut cream in the refrigerator a day before whipping it up! 

For a firmer textured cheesecake, store in the freezer. Let it sit out for 10-15 minutes before slicing. For a softer texture, store in the refrigerator.

Keywords: Vegan Pumpkin Cheesecake


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