This Vegan Pumpkin Cheesecake is the ultimate fall dessert, blending the warm, comforting flavors of pumpkin and spices with a rich and creamy texture. The buttery biscuit base is perfectly complemented by a smooth pumpkin cheesecake filling made from cashews, dairy-free cream cheese, and silken tofu. Topped with adorable whipped cream ghosts, it’s a festive treat that’s sure to impress at any Halloween celebration. Egg-free, dairy-free, and easily made gluten-free, this cheesecake is both indulgent and allergy-friendly.
Why You’ll Love This Recipe: This recipe brings together all the best flavors of fall in one creamy, spiced cheesecake. You’ll love how easy it is to make, with a rich, smooth filling that’s vegan but incredibly creamy and decadent. The whipped cream ghosts add a fun, festive touch, making it a perfect centerpiece for Halloween gatherings or any autumnal occasion. The biscuit base adds a buttery crunch, while the pumpkin filling is spiced just right with pumpkin spice and a hint of vanilla.
Perfect Occasion: This Vegan Pumpkin Cheesecake is ideal for Halloween, Thanksgiving, or any fall celebration where you want to serve a seasonal dessert that stands out. It’s also a great dessert to make ahead, as the cheesecake sets overnight, giving you more time to focus on other holiday prep. Whether it’s a spooky Halloween party or a cozy autumn evening, this cheesecake will wow your guests with its flavor and presentation.
Decoration Tips: For a festive touch, pipe the whipped cream into little ghost shapes around the edges of the cheesecake. Use melted dairy-free chocolate or chocolate spread to create eyes and mouths on the ghosts. If you want to add even more seasonal flair, sprinkle a bit of extra pumpkin spice over the top or garnish with mini pumpkins, candy eyes, or edible glitter for a magical Halloween vibe.
Ingredients for the Base:
- 300g plain biscuits (use gluten-free if needed)
- 100g dairy-free butter or margarine
- 1 teaspoon pumpkin spice
Ingredients for the Cheesecake Filling:
- 300g cashew nuts (soaked in water, then drained)
- 400g dairy-free cream cheese
- 500g silken tofu
- 200g caster sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 2 heaped tablespoons pumpkin purée
Ingredients for Decoration:
- 300g dairy-free whipping cream
- 2 tablespoons vegan chocolate spread or 50g melted dairy-free dark chocolate
Instructions:
Method for the Base:
- Line an 8-inch springform cake tin with grease-proof paper and set aside.
- Melt the dairy-free butter in the microwave or on the stove. Once melted, set aside.
- Blitz the plain biscuits in a blender or food processor until they turn into fine crumbs.
- Mix the biscuit crumbs with the melted butter and pumpkin spice, stirring until the texture resembles wet sand. When pressed between your fingers, it should hold its shape.
- Press the biscuit mixture into the lined cake tin, making sure to compact it firmly using your hands or the base of a glass. Place in the fridge to chill while you prepare the filling.
Method for the Cheesecake Filling:
- Preheat your oven to 180°C (350°F) fan.
- In a high-speed blender, combine the soaked cashews, dairy-free cream cheese, silken tofu, caster sugar, vanilla extract, pumpkin spice, and pumpkin purée. Blend until smooth and creamy.
- Pour the cheesecake filling over the chilled biscuit base. Gently tap the cake tin on the countertop to remove any air bubbles and to level out the filling.
- Bake the cheesecake in the center of the preheated oven for 45-50 minutes. The edges should turn slightly golden, and the center should be set but still have a slight wobble.
- Once baked, remove the cheesecake from the oven and allow it to cool completely in the tin. After cooling, refrigerate the cheesecake overnight to allow it to fully set.
Method for Decoration:
- Whip the dairy-free whipping cream in a stand mixer or with an electric hand whisk until stiff peaks form.
- Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
- Pipe swirls of cream around the edge of the cheesecake to resemble ghost shapes.
- To create the ghost faces, use either vegan chocolate spread or melted dairy-free dark chocolate. Transfer the chocolate into a piping bag, snip off the tip, and pipe on eyes and mouths for each ghost.
- Slice the cheesecake with a sharp knife, serve, and enjoy your spooky treat!
Enjoy!