Vegan Pumpkin Cheesecake Recipe

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

A vegan pumpkin tofu cheesecake recipe that is super quick to prepare - just blend a few simple ingredients together and bake!

Some vegan cheesecake recipes rely on tofu, and some rely on a dairy-free cream cheese substitute - this pumpkin cheesecake recipe uses 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. Personally, I'd rather have a pumpkin cheesecake for my birthday than a birthday cake, but maybe that's just me! If you're still getting ideas and browsing recipes, 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 ounce package silken tofu
  • 1 8 ounce 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 pie crust

How to Make It

  1. Pre-heat the oven to 350 degrees.
  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.
  3. The batter will be thick and creamy. Taste it, and adjust seasonings to taste, if you'd like. 
  1. Pour the cheesecake batter into a pie crust and bake in the pre-heated oven for 45 to 50 minutes.
  2. After you remove it from the oven, allow your pumpkin cheesecake to cool slightly, then refrigerate.
  3. Cheesecake will set more upon chilling, so don't worry if it looks a little wobbly when you remove it from the oven.

If you're 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.