Vegan Pumpkin Cheesecake Recipe

Pumpkin cheesecake - reduced fat with tofu
Isn't this pumpkin cheesecake just beautiful? Photo by Getty Images
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: 12-16 slices (serves 16)
Ratings (18)

Looking for something different this year for your Thanksgiving dessert? Or have a vegan friend who really loves pumpkin spice flavors? Try this vegan pumpkin tofu cheesecake recipe! It is super quick to prepare (just blend a few simple ingredients together and bake) but is virtually guaranteed to impress your friends (and taste amazing!). 

Some vegan cheesecake recipes rely on tofu, and some rely on a dairy-free cream cheese substitute. This easy and homemade pumpkin cheesecake recipe uses a bit of both, along with canned pumpkin, sugar, and plenty of aromatic and savory fall spices, including ginger, nutmeg and cinnamon. For the crust, you can use a homemade vegan graham cracker crust, or, for something a little different and extra crunchy, try this easy vegan granola pie crust recipe

A vegan cheesecake with pumpkin and tofu is great for Halloween parties, for your Thanksgiving table dessert spread, or as a special fall treat any day. For another excuse to whip up this vegan cheesecake, why not have a pumpkin cheesecake for a birthday celebration instead of the traditional birthday cake?

If you're still getting ideas and browsing recipes for your vegetarian Thanksgiving dinner, then you might also want to check out this list of Thanksgiving dessert ideas for vegans for some creative ideas (not that there's anything wrong with the usual pumpkin pie or apple pie!). 

What You'll Need

  • 1 12 oz. package silken tofu
  • 1 8 oz. container Tofutti vegan cream cheese
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 3 tbsp. flour
  • 1/2 tsp. ground ginger
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • Dash salt
  • 1/4 tsp. baking soda
  • 1 pre-made vegan pie crust

How to Make It

  1. First, pre-heat the oven to 350F.
  2. Place the silken tofu (drain the water out, of course), the non-dairy cream cheese, canned pumpkin, sugar, flour, ginger, nutmeg cinnamon, salt and baking soda in a food processor or blender and process until smooth and creamy. You will probably need to stop and scrape the sides several times to get everything incorporated well. Make sure there are no chunks of tofu or vegan cream cheese remaining at all.
  1. The batter will be thick and creamy. Taste it, and adjust seasonings to taste, if you'd like. 
  2. Pour the cheesecake batter into a prepared vegan pie crust and bake in the pre-heated oven for 45 to 50 minutes.
  3. After you remove it from the oven, allow your pumpkin cheesecake to cool slightly, then refrigerate.
  4. Your pumpkin cheesecake will set more upon chilling, so don't worry if it looks a little wobbly when you remove it from the oven.

Recipe tip: If your cheesecake seems a bit soft and you are worried about slicing into it, you can stick it in the freezer for about ten to twenty minutes before serving, just to make slicing a little easier. 

Nutritional Guidelines (per serving)
Calories 158
Total Fat 8 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 16 mg
Sodium 190 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)