This pumpkin spice vegan cheesecake is rich, delicious, and requires no baking at all, making it an easy but impressive dessert for your holiday table.

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No-Bake Vegan Pumpkin Spice Cheesecake

This cheesecake has a creamy pumpkin filling, spiced with cinnamon, nutmeg, and cloves for that warm, cozy Thanksgiving flavor. Like the last recipe, it’s completely from scratch and comes together with just a blender and a fridge.

Ingredients:

Crust

• 1 ½ cups vegan graham cracker crumbs (or crushed graham crackers)
• ½ cup melted coconut oil (or vegan butter)

Pumpkin Filling

• 1 ½ cups raw cashews (soaked in hot water for 1 hour, then drained)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup coconut cream (just the thick part from a can of full-fat coconut milk)
• ½ cup maple syrup
• 2 tablespoons lemon juice (for a slight tang that balances the sweetness)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (or pumpkin pie spice if you prefer)
• A pinch of salt

Topping Ideas

• Crushed pecans or walnuts
• Vegan whipped cream
• A sprinkle of cinnamon or nutmeg

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Instructions:

1. Prepare the Crust

• Combine the graham cracker crumbs and melted coconut oil in a bowl, mixing until well combined.
• Press the crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
• Place the crust in the fridge to set while you prepare the filling.

1. Make the Pumpkin Filling

• In a high-speed blender or food processor, combine the soaked cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and a pinch of salt.
• Blend until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust spices if desired.

1. Assemble and Chill

• Pour the pumpkin filling over the chilled crust, spreading it evenly with a spatula.
• Cover and chill in the fridge for at least 4 hours or overnight to let the cheesecake set. For faster results, you can freeze it for about 1-2 hours.

1. Serve and Garnish

• Just before serving, top with crushed pecans or walnuts, a dollop of vegan whipped cream, and a sprinkle of cinnamon or nutmeg for a beautiful, festive finish.
• Slice, serve, and enjoy the creamy pumpkin goodness!

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Tips:

• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
• Advance Prep: This cheesecake can be made a day in advance and kept in the fridge, making it a stress-free option for Thanksgiving day.

This cheesecake is the perfect blend of pumpkin spice and creamy, cheesecake decadence—without any baking fuss! Enjoy and happy Thanksgiving! 🍂