Pumpkin Spice Vegan Cheesecake with Chocolate Ghosts

Ingredients: For the Base:

  • 300g plain biscuits (gluten-free option available)
  • 100g dairy-free butter or margarine
  • 1 teaspoon pumpkin spice

For the Cheesecake Filling:

  • 300g cashew nuts (pre-soaked)
  • 400g dairy-free cream cheese
  • 500g silken tofu
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 2 heaped tablespoons pumpkin puree

For Decoration:

  • 300g dairy-free whipping cream
  • Vegan chocolate spread or 50g melted dairy-free dark chocolate for ghost faces


Base Preparation:

  1. Line an 8-inch spring-form or loose base round cake tin with parchment paper.
  2. Melt dairy-free butter in the microwave in 20-second bursts until fully liquid.
  3. Blitz the biscuits in a food processor or blender until they achieve a sandy texture.
  4. Combine the biscuit crumbs with melted butter and pumpkin spice. Ensure the mixture can hold its shape when pressed.
  5. Transfer the mixture into the tin, pressing firmly to ensure a compact base. Chill while preparing the filling.

Cheesecake Filling:

  1. Preheat your oven to 180°C (fan-assisted).
  2. Blend pre-soaked and drained cashews with cream cheese, tofu, sugar, vanilla extract, pumpkin spice, and pumpkin puree until the mixture is silky smooth.
  3. Pour the creamy mixture over the base, tapping the tin to level out the surface and remove air bubbles.
  4. Bake for 45-50 minutes. The cheesecake is done when its edges are slightly golden and only the center jiggles minutely when shaken gently. If it’s too wobbly, extend the baking time.
  5. Let the cheesecake cool in its tin on a wire rack. Once cool, refrigerate overnight for best results.


  1. Whip the dairy-free cream until it forms stiff peaks.
  2. Fill a piping bag fitted with a large round nozzle with the whipped cream and create swirls on the cheesecake’s surface.
  3. To design the ghost faces, use either vegan chocolate spread or melted dairy-free dark chocolate. Place the chocolate in a piping bag, cut a small opening, and pipe on eyes and a mouth for each cream swirl, creating cute ghostly figures.
  4. Slice the cheesecake using a sharp knife and serve. Enjoy the delightful flavors and adorable presentation of your vegan pumpkin spice cheesecake!

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