This vegan pumpkin cheesecake features a silky pumpkin mousse and crunchy candied pecans on a spiced gingersnap crust. It captures all the warm pumpkin-pie flavors with the richness of a cheesecake, but without dairy or eggs. The recipe is naturally vegan and can easily be made gluten-free.
If the idea of a vegan cheesecake crowned with pumpkin mousse and candied pecans doesn’t make your mouth water, you might be a rare exception. This dessert is a hands-down favorite for holidays—light, creamy, and full of pumpkin spice. It’s a great addition to a Thanksgiving table or any autumn gathering.
Ingredients in Vegan Pumpkin Cheesecake
Raw cashews: Soaked cashews create the creamy base for this no-bake cheesecake. Soaking softens them and yields a smooth texture without cream cheese, eggs, or dairy.
Spices: Cinnamon and pumpkin pie spice bring classic fall warmth. If you don’t have ready-made pumpkin pie spice, combine cinnamon, nutmeg, coriander, and a pinch of cloves.
Pumpkin puree: The mousse uses pumpkin folded into the cashew base for a light, pie-like layer with plenty of pumpkin flavor.
Gingersnap cookies: Gingersnaps are blended into the crust for a spicy foundation. Use gluten-free gingersnaps if you want the whole dessert gluten-free. Melted coconut oil binds the crumbs into a firm crust.
How to Make a Vegan Pumpkin Cheesecake
This is a no-bake recipe—no oven or water bath required—so you won’t have to worry about cracks. The cheesecake sets in the freezer and finishes chilling in the refrigerator.
Soak the cashews: Place raw cashews in boiling water and let them soak for about 30 minutes, then drain before processing. This creates the smooth base that replaces traditional cream cheese.
How to Make the Cheesecake Crust
Crush the cookies: Pulse gingersnap cookies in a food processor until finely ground. Graham crackers or vanilla wafers are good alternatives. Add melted coconut oil and pulse until the crumbs hold together. Press the mixture into the bottom of a 7-inch springform pan (or a pan of your choosing) and refrigerate until ready to use.
How to Make the Pumpkin Cheesecake Filling
Create the cashew filling: Process the drained, soaked cashews with brown sugar, melted coconut oil, almond milk, vanilla, pumpkin pie spice, and cinnamon until completely smooth. The melted coconut oil helps the mixture set so it holds like a cheesecake layer.
Make the pumpkin mousse: Reserve about two-thirds cup of the plain cashew mixture and stir in canned pumpkin, maple syrup, vanilla, and spices until light and evenly combined. This becomes the pumpkin mousse layer.
Optional Pumpkin Cheesecake Toppings
Crunchy pecan topping: Toss roughly chopped pecans with a little coconut oil, maple syrup, brown sugar, and warm spices, then gently toast in a skillet until coated and fragrant. Cool the pecans on parchment and sprinkle them over the cheesecake just before serving.
Other topping options: crushed gingersnaps or graham crackers, a drizzle of caramel or tahini-date caramel, crushed caramel candies, or a dollop of vegan whipped cream.
How to Store Pumpkin Cheesecake
Store the cheesecake refrigerated in an airtight container for 3–4 days. For longer storage, freeze up to three months; thaw overnight in the refrigerator. Serve well chilled—cold temperatures help the texture and flavor shine.
Variations for this Vegan Cheesecake
To make bars instead of a round cheesecake, press the crust and layers into a square or rectangular pan. Scale the recipe up for large gatherings or a roasting pan. Swap vanilla extract for almond or maple extract for a different note. If you don’t have maple syrup, light brown sugar, agave, or honey (for non-vegan) can be used as alternatives.
Other Thanksgiving Desserts We Recommend
- Vegan Pumpkin Mousse
- Cranberry Pear Pie
- Pumpkin Cinnamon Rolls
- Candied Pecans
- Pumpkin Coffee Cake
- Ginger Snap Pumpkin Pie
- Pumpkin Mousse Cashew Cheesecake
- Vegan Pumpkin Pie Ice Cream
- Bourbon Pecan Pie
- Lemon-Infused Almond Milk Custard
DID YOU LIKE THIS VEGAN CHEESECAKE WITH PUMPKIN MOUSSE?
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Vegan Pumpkin Cheesecake with Candied Pecans
5 from 1 review
- Author: Vicky Cohen and Ruth Fox
- Total Time: 45 mins
- Yield: 1 7-inch cheesecake
- Diet: Vegan
Description
This pumpkin-mousse cashew cheesecake combines pumpkin pie flavors with a rich, creamy cashew base. It’s vegan, dairy-free, and easily gluten-free when you choose gluten-free cookies for the crust.
Ingredients
- 2 1/3 cups raw cashews
- 2 1/2 cups boiling water (for soaking cashews)
- For the crust:
- 12 vegan gingersnap cookies (use 16 if small)
- 2 tbsp coconut oil, melted
- For the filling:
- 1/3 cup plus 2 tbsp brown sugar
- 3 tbsp coconut oil, melted
- 1/3 cup sweetened almond milk
- 1 tsp natural vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- For the pumpkin mousse:
- 1 cup canned pumpkin
- 2–3 tbsp maple syrup, to taste
- 1 tsp natural vanilla extract
- 3/4 tsp pumpkin pie spice
- 1 tsp cinnamon
For the pecan topping:
- 1 tbsp coconut oil
- 3/4 cup roughly chopped raw pecans
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground black pepper
- 1/8 tsp salt
Instructions
- Place cashews in a heat-proof bowl, pour boiling water over them, and soak for 30 minutes. Drain well.
- Prepare the crust: pulse gingersnap cookies in a food processor until finely ground. Add melted coconut oil and pulse until combined. Press into the bottom of a 7-inch springform pan and refrigerate.
- Make the filling: in a food processor or high-powered blender, combine drained cashews, brown sugar, melted coconut oil, almond milk, vanilla, pumpkin pie spice, and cinnamon. Process until very smooth, scraping the sides as needed. Transfer most of this mixture to a bowl and reserve about 2/3 cup for the pumpkin mousse.
- Prepare the pumpkin mousse: to the reserved cashew mixture, fold in canned pumpkin, maple syrup, vanilla, pumpkin pie spice, and cinnamon until evenly combined.
- Assemble the cheesecake: spread the plain cashew filling over the chilled crust, then spread the pumpkin mousse on top. Freeze for 2 hours to set, then transfer to the refrigerator until ready to serve. Add the pecan topping just before serving.
- Make the pecan topping: mix chopped pecans with maple syrup, brown sugar, ginger, cinnamon, pepper, and salt. Heat coconut oil in a small skillet, add the pecan mixture, and cook over low heat for about 7 minutes, stirring often, until coated and fragrant. Transfer to parchment to cool.
Notes
- Use gluten-free gingersnaps to keep the cheesecake gluten-free.
- A 7-inch springform pan is relatively small; using a larger pan will make a shorter cheesecake and may require more crust crumbs.
- For best texture, make the cheesecake at least one day ahead so it has time to set fully in the freezer and refrigerator.
Recipe originally published November 18, 2016; images and details updated.
- Prep Time: 30 mins
- Freezer Time: 2 hours
- Category: dessert
- Method: no bake
- Cuisine: vegan Thanksgiving
Nutrition
- Serving Size: 1/8 slice
- Calories: 379
- Sugar: 27 g
- Sodium: 56 mg
- Fat: 22.3 g
- Saturated Fat: 8.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg