• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Desserts » No Bake Vegan Pumpkin Cheesecake.

No Bake Vegan Pumpkin Cheesecake.

Nov 22, 2021 · Modified: Nov 22, 2021 by Kelly Roenicke · 3 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe

This no bake vegan pumpkin cheesecake is super light, fluffy, and so delicious. A buttery graham cracker crust and a creamy filling make this dairy free dessert irresistible! This is an easy recipe that you can make ahead of time.

slice of vegan pumpkin cheesecake on a plate

If you’re planning a big Thanksgiving dinner, you know how hard it can be to juggle your time and your oven space!

So many side dishes require the oven, like vegan cornbread casserole, and green bean casserole. Plus, if you love to bake pies, that takes up oven space and time as well.

An easy no bake dessert is the perfect way to make your life a little easier during the holiday season. We love vegan French silk pie, and a new favorite for us is this no bake vegan pumpkin cheesecake.

This pumpkin cheesecake is so light and creamy (even without the dairy!), and it’s the perfect sweet ending to the holiday meal.

vegan pumpkin cheesecake with whipped topping
Jump to:
  • Ingredients
  • Substitutions
  • Step by step instructions
  • Tips for success
  • Storage
  • More dairy free no bake desserts
  • Recipe

Ingredients

  • dairy free whipped topping
  • dairy free cream cheese
  • pumpkin puree
  • powdered sugar
  • cinnamon and ground ginger
  • graham cracker crumbs or cookie crumns
  • sugar
  • vegan buttery spread

Substitutions

  • Feel free to use any dairy free whipped topping or dairy free cream cheese that works for your dietary needs.
  • Use graham crackers or cookies that work for your diet. Enjoy Life Crunchy Cookies, Partake Cookies, Kinnikinnick Smoreables, or any other brand of crunchy cookie should work just fine. You could even use homemade sugar cookies or homemade gingerbread.

Step by step instructions

  1. Place the cookies or graham crackers in a food processor, and process to make fine crumbs. Add the sugar, cinnamon, and vegan buttery spread, and pulse until the mixture comes together.
  2. Press the graham crackers into a tart pan or pie pan.
  3. Put the pumpkin puree, whipped topping, dairy free cream cheese, powdered sugar, and spices into the food processor.
  4. Process until smooth.
  5. Spread the cheesecake filling over the graham cracker crust.
  6. Refrigerate for 8 hours.

Tips for success

  • Use a food processor to process the cookies – this will produce the finest crumbs.
  • Firmly press the crust mixture in the pan with the bottom of a measuring cup. This will make the crust nice and flat and even.
  • Make sure to chill the dessert at least 8 hours or overnight. It will be easier to slice if you allow it to chill for the full 8 hours.

Storage

Store leftover pumpkin cheesecake in the refrigerator. It should stay fresh for up to 4 days.

I don’t recommend freezing this – I think the texture would change when you thaw it out.

vegan pumpkin cheesecake on a plate with a spoonful of whipped topping

More dairy free no bake desserts

  • Vegan Cheesecake with Fresh Cherries
  • Chocolate Sunbutter Bars
  • Pumpkin Spice Cookie Dough Bites

Disclosure: This post contains affiliate links.

Recipe

vegan pumpkin cheesecake
5 from 1 vote
Print

No Bake Vegan Pumpkin Cheesecake.

Light, fluffy, and so creamy, this easy dairy free pumpkin cheesecake is the perfect holiday dessert.

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword creamy, easy
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 292 kcal
Author Kelly Roenicke

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs About 10 full size graham crackers. You can also use crunchy cookies, like Enjoy Life, Partake, or homemade gingerbread.
  • ¼ cup organic cane sugar
  • 6 Tablespoons vegan buttery spread melted
  • ¼ teaspoon cinnamon You can skip this if you use cinnamon grahams.

For the filling:

  • 9 ounces So Delicious Coco Whip thawed
  • 4 ounces dairy free cream cheese
  • ⅝ cup pure pumpkin puree ½ cup plus 2 Tablespoons
  • ¾ cup powdered sugar
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger

For the topping:

  • So Delicious Coco Whip for serving – optional
US Customary – Metric

Instructions

  1. Place the graham crackers or cookies in a food processor and process on high speed until they become fine crumbs.

  2. Add the melted vegan buttery spread, sugar, and cinnamon. Pulse until the mixture comes together,

  3. Press the mixture into a 9 inch tart pan or pie pan. Use the back of a measuring cup to press it in really firmly.

  4. Clean out the food processor bowl to make the filling.

  5. Put the So Delicious Coco Whip, dairy free cream cheese, pumpkin puree, powdered sugar, cinnamon, and ground ginger in the food processor.

  6. Process until the mixture is smooth and creamy.

  7. Spread over the graham cracker crust, and refrigerate for 8 hours.

  8. Slice the cheesecake and serve with a dollop of Coco Whip if desired.

Recipe Notes

Use whatever brand of graham crackers or cookies that works for your needs. Some options are: Enjoy Life Crunchy Cookies (Honey Vanilla or Sugar flavors), Partake brand cookies, homemade gingerbread, or Kinnikinnick Smoreables.

Use any brand of dairy free cream cheese and whipped topping that works for your dietary needs. If you can eat dairy, feel free to use dairy products in this recipe.

Chilling this dessert is important! If you don’t chill it for long enough, it will be hard to slice it. It will taste fine, but the slices will not be neat.

Nutrition Facts
No Bake Vegan Pumpkin Cheesecake.
Amount Per Serving
Calories 292 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 5mg2%
Sodium 251mg11%
Potassium 107mg3%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 3436IU69%
Vitamin C 1mg1%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Apple Cranberry Crisp (Gluten Free, Vegan).
Double Chocolate Cranberry Cookies. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Homemade Dairy Free Chocolate Chip Ice Cream. - June 29, 2022
  • Gluten Free Wild Rice and Orzo Salad. - June 22, 2022
  • Yummy No Bake Granola Bars (Gluten Free, Nut Free). - June 20, 2022

Reader Interactions

Comments

  1. Cate

    November 25, 2021 at 12:13 pm

    In the ingredients for Filling it states “ ⅝ cup pure pumpkin puree ½ cup plus 2 Tablespoons “ does that mean 1 1/4 cup? Or are you dividing it out. I couldn’t find a reason to divide the purée in the Directions though. Thanks! Happy Thanksgiving!

    Reply
    • Kelly Roenicke

      November 25, 2021 at 12:37 pm

      No, it’s just 5/8 of a cup. Sometimes people get confused when a measurement isn’t standard, like 1/2 cup, 3/4 cup, etc. So that’s why I said, 5/8 cup= 1/2 cup plus 2 Tablespoons. I hope that’s clearer! Happy Thanksgiving!

      Reply
  2. Darryl

    November 22, 2021 at 12:16 pm

    5 stars
    This is one of my favorite desserts!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy