imagine a dessert that’s both vegan and gluten-free, yet unbelievably rich and creamy.
our recipe for pumpkin cheesecake delivers just that. with the cozy flavors of pumpkin, cinnamon, and a hint of maple syrup, this dessert is perfect for fall gatherings or any time you crave a decadent treat.
the best part? It’s shockingly easy to make. so, let’s dive into this fall recipe with a vegan and gluten-free twist.
the filling boasts an exceptionally smooth and luscious consistency, delivering a rich, indulgent flavor profile that really mirrors the traditional cheesecake, but with the added charm of pumpkin.
as for the texture, the filling has such a silky, melt-in-your-mouth feel and since it’s so creamy, it’s hard to believe is entirely vegan and gluten-free.
the crust is a work of art, y’all! it combines the earthy, nutty richness of raw cashews with the wholesomeness of oats, a touch of sweetness from maple syrup, and a hint of cinnamon to tie it all together.
when it comes to substituting raw cashews in this, i have not tried anything else but the following should work! you can try using raw almonds, pecans, walnuts, or even sunflower seeds!
you will need vegan cream cheese for this recipe since it is a cheesecake afterall!
vegan cream cheese provides the same luscious texture and rich, slightly tangy flavor that is essential for creating an authentic cheesecake flavor!
as for the cream cheese brand, i went with kite hill, but here are a list of brand options:
- kite hill
- go veggie
- trader joe’s (store brand)
- follow your heart
- chao (by field roast)
additionally, as for toppings, you really don’t need any BUT, i am a sucker for vegan whipped cream and peanut butter haha.
peanut butter is not traditional to serve with pumpkin pie of course but i couldn’t help drizzling some runny peanut butter on top!
you could also try drizzling vegan chocolate for a decadent touch! this cheesecake is not very sweet on it’s own, which i love!
that means you can customize the sweetness level and really get creative with toppings if you’re looking for something more indulgent!
if you love my Unbelievably Vegan and Gluten-Free Pumpkin Cheesecake then check out these other recipes from the blog!
are you going to make my Unbelievably Vegan and Gluten-Free Pumpkin Cheesecake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Unbelievably Vegan and Gluten-Free Pumpkin CheesecakeCourse: Desserts
2 cups pumpkin purée
12 oz cream cheese
1/3 cup room temp coconut oil
1/3 cup maple syrup
1/4 cup corn starch
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tbsp vanilla extract
1/4 cup oat flour
1.5 cups raw cashews
1/4 cup maple syrup
1 cup oats
1 tsp cinnamon
1 cup oats
1/4 cup cold vegan butter
- store bought vegan whipped cream and peanut butter for drizzling if desired
- preheat your oven to 350 degrees. to make the crust, combine 1.5 cups raw cashews, 1/4 cup maple syrup, 1 cup oats, and 1 tsp cinnamon in a food processor. blend until it reaches a sticky and grainy texture.
- press the crust mixture into the bottom of a greased or parchment paper-lined 9-inch springform pan or a cake pan lined with parchment paper
- bake the crust at 350 degrees for 12 minutes. remove from the oven and let it cool for about 10 minutes.
in a food processor, blend 2 cups of pumpkin purée, 12 oz cream cheese, 1/3 cup room temperature coconut oil, 1/3 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 2 tsp pumpkin pie spice, 1/2 tbsp vanilla extract, and 1/4 cup oat flour until smooth.
- pour the pumpkin cheesecake filling over the baked crust. bake the cheesecake in the preheated oven for an additional 45 minutes or until the edges are set and the center is somewhat firm.
- remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for several hours or overnight to set. serve and enjoy your unbelievably vegan and gluten-free pumpkin cheesecake!