This easy no bake vegan pumpkin cheesecake is the perfect last minute dessert that you need for the holiday dessert table or fall get together.
Pumpkin desserts in fall are all anyone talks about. And for good reason. Pumpkin flavored things are delicious. This no bake vegan pumpkin cheesecake is no exception.
What makes this even more amazing are those first two words: no bake.
Whether you just don’t like baking or you just got invited to a last minute get together, no bake dishes are a staple in these situations.
This delicious no bake vegan pumpkin cheesecake needs just a few ingredients and a few minutes of prep and then the rest is just waiting for it to set up!
After that, you have a sure fire hit on your hands that gets rave reviews amongst all your friends.
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What ingredients do I need for a no bake vegan pumpkin cheesecake?
There are two parts to this recipe, the crust and the filling.
For the crust you have two options. You can either buy a store made graham cracker crust (the one in the foil pans) or you can make your own easily.
If you are making your own, you will need:
- graham cracker crumbs
- vegan butter
- vegan sugar
And then comes the filling. For this vegan pumpkin cheesecake filling you will need:
- vegan cream cheese
- pumpkin puree
- vegan sugar
- vegan whipped topping (store bought or homemade vegan whipped topping)
Optional: you may want homemade vegan caramel to top your vegan pumpkin cheesecake with if desired.
How do you make no bake vegan pumpkin cheesecake?
It’s super easy to make this.
If you are using a store bought crust, then skip the crust steps.
In a springform pan or pie plate, add the graham cracker crumbs, melted vegan butter, and brown sugar.
Use a spoon to combine the ingredients very well, making sure the butter soaks into all the crumbs. Then, using the back of the spoon, push down the mixture until an even layer of crust.
Next, for the cheesecake filling.
Add all the ingredients into a bowl, except the whipped topping and beat together. Then, fold in the whipped topping.
Pour the filling into the crust and then place in the fridge for at least 4 hours to set up.
Once ready, remove and serve. Top with optional vegan caramel sauce or more vegan whipped topping.
Can you prep ahead this vegan no bake pumpkin cheesecake?
Yes! This vegan cheesecake recipe once made can last in the fridge up to 7 days.
We do recommend that you cover the cheesecake in the fridge so no odors infuse into the cheesecake.
Can you freeze no bake vegan pumpkin cheesecake?
You can also freeze this cheesecake for up to 3 months, then thaw and serve.
To thaw, you can either leave on the counter for a few hours or place in the fridge the night before serving.
Can you make this Top 8 Allergen Free Pumpkin Cheesecake?
Let’s talk about our allergens. Wheat from graham crackers, soy from the vegan butter, and coconut in the whip.
But don’t fret. We have solutions for all of these to make this Top 8 Allergen Free.
Use gluten free graham crackers for your crust. You could even switch it up by crushing another type of gluten free vegan hard cookie to make a crust.
For the vegan butter, use a soy free butter like Earth Balance soy free. It comes in a red tub.
Lastly, the coconut whip. Replace this with almond or rice based whipped topping depending on your allergies. Those usually come in a spray based container. Just make sure you have enough (9oz plus an extra topping).
These switches will make this a Top 8 Allergen Free no bake vegan pumpkin cheesecake!
What other vegan pumpkin recipes should I try?
In case you missed our note above, we love pumpkin and if you are still reading this part, it’s likely that you also love some pumpkin recipes.
Here’s some more vegan recipes with pumpkin that you should try:
- Vegan Pumpkin Cake
- No Churn Vegan Pumpkin Ice Cream
- Vegan Pumpkin Roll
- Vegan Pumpkin Muffins
- Epic Vegan Pumpkin Cheesecake Pancakes (can make these regular pumpkin pancakes too)
- Vegan Pumpkin Bread
- The Best Vegan Pumpkin Cinnamon Rolls
- Vegan Pumpkin Pie
- Easy Vegan Pumpkin Pasta with Spinach and Sundried Tomatoes
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No Bake Vegan Pumpkin Cheesecake
For the Crust (skip this part if using store bought graham cracker crust)
- 2 cups vegan graham cracker crumbs (about 1 1/2 packages graham crackers)
- 6 tbsp vegan butter, melted
- 3 tbsp vegan sugar
For the Pumpkin Cheesecake Filling
For the Crust (skip if using store bought graham cracker crust)
- In a springform pan or pie plate, add the graham cracker crumbs, melted vegan butter, and sugar.
- Use a spoon to combine the ingredients very well, making sure the butter soaks into all the crumbs.
- Use back of the spoon to push down the mixture evenly. Refrigerate while making filling.
For the Pumpkin Filling
- Add all the ingredients into a bowl, except the whipped topping and beat together.
- Fold in the whipped topping.
- Pour the filling into the crust and then place in the fridge for at least 4 hours to set up.
- Once ready, remove and serve. Top with optional vegan caramel sauce or more vegan whipped topping.
Did you make this recipe? Tag us @makeitdairyfree and use #MakeItDairyFree on Social so we can feature you!