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Vegan Pumpkin Cheesecake

This Vegan Pumpkin Cheesecake is so creamy and flavorful, you'd never know that it is egg and dairy free! A perfect fall dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12 People
Calories 380kcal
Author Taylor Kiser


For the crust:

  • 1 3/4 Cup Graham cracker crumbs, GF if needed
  • 1 1/2 Tbsp Sugar
  • 1/3 Cup Vegan butter, melted

For the cheesecake

  • 3 Tbsp Flax meal
  • 1/2 Cup Warm water
  • 3 Containers Tofutti cream cheese, at room temperature (use this brand! 8oz containers each.)
  • 1 1/3 Cups Canned pumpkin
  • 1 Cup Sugar
  • 4 tsp Pumpkin pie spice
  • 2 tsp Vanilla


  • Heat your oven to 350 degrees.
  • In a large bowl, stir together the graham cracker crumbs and sugar. Add in the melted butter until well mixed.
  • Press the crust about 2 inches up the side of an 9 inch springform pan and bake until lightly golden brown, about 8 minutes. Cool on the counter while you make the cheesecake.

For the cheesecake

  • Whisk the flax seed meal and water in a small bowl and set aside to gel up, about 10 minutes. Stir it every few minutes.
  • Use an electric hand mixer to Beat the cream cheese and pumpkin until well mixed.
  • Add in the sugar and spice and beat again.
  • Add in the flax "eggs" and vanilla and beat until well mixed.
  • Pour into the prepared crust and bake until the top is a deep golden brown and rises, about 1 hour 30-40 minutes. The center will not set but will firm up in the refrigerator.
  • Let cool completely at room temperature and the cover and refrigerate overnight.
  • Slice and DEVOUR!



Calories: 380kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 304mg | Potassium: 177mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4997IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg