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vegan pumpkin cheesecake

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


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:

For the topping:

  • So Delicious Coco Whip for serving - optional


  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.