No Bake Vegan Pumpkin Cheesecake

4.62 from 13 votes

No Bake Vegan Pumpkin Cheesecake

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.

Prep Time10

Cook Time0

Setting Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 192kcal

Author: Andrew Bernard

Ingredients

For the Crust (skip this part if using store bought graham cracker crust)

2 cups vegan graham cracker crumbs (about 1 ½ packages graham crackers)
6 tablespoon vegan butter, melted
3 tablespoon vegan sugar

For the Pumpkin Cheesecake Filling

8 oz vegan cream cheese (we prefer Wayfare)
1 cup pumpkin puree
½ cup vegan sugar
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon nutmeg
9 oz vegan coconut whip (store bought or click link for homemade) + more for topping
Optional: Vegan caramel sauce

Instructions

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.

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional toppings

Nutrition