Name: Vegan Pumpkin Pie Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 60 g (3/4 cup) oats (use gluten-free if desired); 65 g (1/2 cup) mixed nuts (almonds, walnuts, pecans, brazil nuts); 25 g (2 1/2 tbsp) coconut sugar or caster sugar; 1/2 tsp salt; 20 g (2 tbsp) ground flaxseed; 40 g (3 tbsp) melted coconut oil; 180 g (1 1/2 cups) cashews, soaked; 100 g (1/2 cup) full-fat coconut milk; 4 tbsp arrowroot starch (or cornstarch/tapioca starch); 300 g (1 1/4 cups) silken tofu; 90 g (1/2 cup) coconut sugar; 200 g (3/4 cup) pumpkin puree; 2 tbsp melted coconut oil; 2 tsp ground nutmeg; 4 tsp ground cinnamon; 4 tsp ground ginger; 2 tsp allspice; 100 g (3/4 cup) coconut sugar or brown sugar; 400 ml (1 3/4 cups) full-fat coconut milk

Why You’ll Love This Recipe

I love this recipe because it’s festive, flavorful, and completely plant-based without compromising on texture or taste. The cashews and silken tofu create a silky filling that bakes beautifully, while the warm spices make every bite comforting. The nut-and-oat crust adds crunch, and the coconut-based toffee sauce makes it feel extra special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust
▢60 g (¾ cups) oats (use gluten free if desired)
▢65 g (½ cups) mixed nuts (mix of almonds, walnuts, pecans and brazil nuts)
▢25 g (2½ tablespoon) coconut palm sugar / caster sugar
▢½ teaspoon salt
▢20 g (2 tablespoon) milled linseed/flaxseed
▢40 g (3 tablespoon) coconut oil (melted)

For the Filling
▢180 g (1 ½ cups) cashews (soaked in hot water for an hour, then drained)
▢100 g (½ cups) coconut milk (full fat from a tin)
▢4 tablespoon arrowroot starch / cornstarch / tapioca starch
▢300 g (1¼ cups) silken tofu (1 standard pack)
▢90 g (½ cups) coconut palm sugar
▢200 g (¾ cups) pumpkin puree (around half a tin/can)
▢2 tablespoon melted coconut oil
▢2 teaspoon ground nutmeg
▢4 teaspoon cinnamon
▢4 teaspoon ground ginger
▢2 teaspoon allspice

For the Toffee Sauce Drizzle
▢100 g (¾ cups) coconut palm sugar / brown sugar
▢400 ml (1¾ cups) full fat coconut milk (1 tin/can)

Directions

I preheat my oven to 180°C (350°F) and lightly grease a springform pan.
For the crust, I blend oats, nuts, sugar, salt, and flaxseed until finely ground. I stir in melted coconut oil and press the mixture firmly into the base of the pan. I bake it for 10 minutes, then set aside.
For the filling, I blend the soaked cashews, coconut milk, starch, tofu, sugar, pumpkin puree, melted coconut oil, and spices until completely smooth.
I pour the filling over the crust, smoothing the top with a spatula.
I bake the cheesecake for 45–55 minutes, until the edges are set but the center is slightly jiggly.
I let it cool at room temperature before transferring to the fridge to chill for at least 4 hours or overnight.
For the toffee sauce, I simmer coconut milk and sugar in a saucepan over medium heat until thickened and caramel-like.
I drizzle the sauce over the chilled cheesecake before serving.

Servings and Timing

This cheesecake makes about 10–12 slices. It takes me around 25 minutes to prepare, 50 minutes to bake, and at least 4 hours to chill, so I usually make it a day ahead.

Variations

Sometimes I swap the nut crust for a simple cookie crumb crust for convenience. If I want it extra spiced, I add cloves or cardamom to the filling. For a lighter topping, I use fresh coconut whipped cream instead of toffee sauce. Mini cheesecakes in muffin tins are also a fun variation.

Storage/Reheating

I keep leftovers covered in the fridge for up to 5 days. For longer storage, I slice and freeze individual portions for up to 2 months. I let them thaw overnight in the fridge before serving. The toffee sauce also keeps well in the fridge for a week and can be gently reheated before drizzling.

FAQs

Do I need to soak the cashews?

Yes, soaking helps them blend into a smooth, creamy filling.

Can I use homemade pumpkin puree?

Yes, I sometimes roast pumpkin and puree it for a fresher taste.

Can I skip the toffee sauce?

Yes, but I love how it makes the cheesecake richer and more indulgent.

Can I use firm tofu instead of silken tofu?

No, silken tofu gives the smooth texture needed for the filling.

How do I know when the cheesecake is done?

The edges should be firm, and the center should still jiggle slightly—it sets fully when chilled.

Can I make this gluten-free?

Yes, I use gluten-free oats, and the rest of the ingredients are naturally gluten-free.

Can I make this without nuts?

Cashews are essential for creaminess, but sunflower seeds or macadamias could work as a substitute.

Can I prepare this cheesecake in advance?

Yes, I often make it the day before serving, since chilling overnight improves the flavor and texture.

Can I use a different sweetener?

Yes, maple syrup, agave, or regular sugar can all be used in place of coconut sugar.

Can I freeze the whole cheesecake?

Yes, I freeze it without the toffee sauce, then thaw in the fridge before adding the topping.

Conclusion

This vegan pumpkin pie cheesecake is one of my favorite desserts for autumn and the holidays. I love how the spiced pumpkin filling, nutty crust, and rich toffee sauce come together to create a truly indulgent treat. It’s festive, comforting, and a perfect centerpiece for any gathering.