Happy pumpkin season, vegan dessert lovers!
And you know what that means. It’s time for pumpkin (or squash) desserts, because let’s be real, dessert is the ONLY way to enjoy pumpkin spice. Everybody knows this. I don’t need pumpkin spice coffee or candy, gimme baked goods and nothing else.
I said what I said!
This particular vegan pumpkin dessert took a few tries to get right, but I’m pretty sure this is my best vegan cheesecake to date. It’s thick and creamy, not crazy on calories, pretty and delicious.
And my hubs agrees, so you know it’s official.
The Secret to a Creamy Vegan Cheesecake
The star of this show is a vegan crème from Meggle. It’s super thick, almost like a mascarpone, and it gives this vegan cheesecake that rich, creamy texture without whipping aquafaba or other fussy business.
I mixed it with roasted pumpkin, confectioner’s sugar, cocogurt, a little cornstarch, vanilla and my own lil’ pumpkin spice combo. Then at the very last minute, I added a drizzle of maple syrup because why not? It’s fall. Live a little.
And the best part? It’s a no-bake cheesecake. No water bath, no cracked tops, no staring through the oven door hoping for the best.
Just mix, chill and enjoy. The hardest part is the waiting. My hubs lasted about 4 hours before he cut into it, but trust me, overnight is where the magic happens.
The Cookie Crust
The base is made with Biscoff-style speculoos cookies. I used the Lidl store brand, which is equally as delicious and just a little milder than Biscoff. Seriously delicious either way, so use whichever you can find.
I mixed the crushed cookies with melted vegan butter, a little sugar and a pinch of cinnamon and nutmeg, then popped it in the fridge for about 30 minutes to set while I put together the filling.
Using Fresh Pumpkin
I used fresh roasted pumpkin for this one, and it makes all the difference in flavor. But fresh pumpkin can hold a lot of water, so be sure to drain it before you use it. Let it sit in a mesh strainer for a bit and press out the extra liquid. Nobody wants a soggy cheesecake!
Canned pumpkin purée works too. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
I make my own pumpkin spice blend with just cinnamon, allspice, ginger and nutmeg (I didn’t have ground cloves), and it goes into both the crust and the filling. Like I said, this is where pumpkin spice belongs.
In dessert.
In every layer.
Kitchen Tools
Mixing bowls
Hand mixer
Silicone spatula
Mesh strainer
Kitchen scale
Measuring spoons
Springform pan or pie dish
More Vegan Cheesecakes & Pumpkin Treats
Can’t get enough? Try these next:
Vegan Apple Crumble Cheesecake
Vegan Birthday Cheesecake…ish
Yummy Vegan Pumpkin Pie
Vegan Pumpkin Cornbread Muffins
Creamy No-Bake Vegan Pumpkin Biscoff Cheesecake
Ingredients
Method
- Roast your pumpkin, mash or blend it until smooth, then drain it in a mesh strainer to get rid of the extra water.
- Crush the cookies into fine crumbs. Mix with the melted vegan butter, sugar and a pinch of cinnamon and nutmeg.
- Press the crust firmly into the bottom of your pan and pop it in the fridge for about 30 minutes to set.
- While the crust chills, add the Meggle crème, coconut yogurt, pumpkin, confectioner’s sugar, cornstarch, vanilla and the rest of the spices to a mixing bowl. Mix until smooth and creamy.
- Add a drizzle of maple syrup and give it one last mix.
- Spread the filling over the crust and smooth the top.
- Chill overnight until it’s fully set, then slice and serve. You can cut into it after 4 hours, but overnight is when it gets perfectly set and creamy.
Notes
Enjoy!
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Tell me what you think about this!