Vegan Pumpkin Pie Cheesecake
A festive vegan pumpkin pie cheesecake with a creamy cashew and silken tofu filling, spiced pumpkin puree, and a nutty oat crust. Finished with a rich coconut toffee sauce drizzle, it’s perfect for autumn or holiday celebrations.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes (including chilling)
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Crust:
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
Filling:
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
Toffee Sauce:
100 g (3/4 cup) coconut sugar or brown sugar
400 ml (1 3/4 cups) full-fat coconut milk
Instructions
- Preheat oven to 180°C (350°F) and grease a springform pan.
- Blend oats, nuts, sugar, salt, and flaxseed until finely ground. Stir in coconut oil and press into the pan. Bake for 10 minutes, then set aside.
- Blend soaked cashews, coconut milk, starch, silken tofu, sugar, pumpkin puree, coconut oil, and spices until smooth.
- Pour filling over crust, smooth the top, and bake 45–55 minutes until edges are set but center jiggles slightly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight to set.
- Simmer coconut milk and sugar in a saucepan until thickened into a caramel-like toffee sauce.
- Drizzle toffee sauce over chilled cheesecake before serving.
Notes
Use a cookie crumb crust for a quicker alternative.
Add cloves or cardamom for extra spice.
Swap toffee sauce for coconut whipped cream for a lighter topping.
Make mini cheesecakes in muffin tins for individual servings.
Freeze cheesecake slices without topping for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 17 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Find it online: https://justsosavory.com/vegan-pumpkin-pie-cheesecake/
