If you love the rich, cozy flavors of fall and want to indulge in a dessert that’s both luscious and entirely plant-based, you are going to be delighted by this No Bake Vegan Pumpkin Cheesecake Recipe. It’s creamy, spiced just right, and bursting with pumpkin goodness without ever needing to heat up your oven. Perfect for gathering with friends or simply spoiling yourself, this cheesecake delivers that dreamy pumpkin flavor and velvety texture you crave in a cheesecake but keeps things light, fresh, and entirely vegan. Trust me, it’s one recipe you’ll want to make all season long.
Ingredients You’ll Need
This No Bake Vegan Pumpkin Cheesecake Recipe calls for simple, wholesome ingredients that come together to create a stunningly flavorful dessert. Each element contributes its own magic—the crunchy biscoff cookies build the perfect base, the pumpkin butter offers deep, spiced sweetness, and the cashews add a dreamy creaminess that holds the filling together beautifully.
- Homemade pumpkin butter: The star of the show giving that rich pumpkin flavor and smooth texture.
- Biscoff cookies: Provide a caramelized and slightly spiced crunch for the crust and decoration.
- Unsalted vegan butter (block-style): Helps bind the crust and adds richness.
- Pumpkin spice mix: Adds a warm, inviting aroma and flavor signature of fall desserts.
- Sea salt: Balances sweetness and enhances all the flavors.
- Cashews (soaked): Essential for creamy, luscious filling without dairy.
- Vegan cream cheese: The vegan twist on classic cheesecake creaminess.
- Vegan Greek-style yogurt: Adds tang and lightness to the filling.
- Pure maple syrup: Natural sweetness with a subtle depth.
- Ground cinnamon: Accentuates that pumpkin spice vibe.
- Pecan halves: Perfect as cute “stems” on the pumpkin truffles for a decorative touch.
- Biscoff spread: Integral to the luscious frosting that crowns the cheesecake.
- Coconut whipping cream (chilled): Whipped to airy perfection to blend with the biscoff spread for the topping.
How to Make No Bake Vegan Pumpkin Cheesecake Recipe
Step 1: Prepare Ahead
Begin by preparing your homemade pumpkin butter at least three days ahead to let the flavors deepen, storing it in the fridge until you’re ready to use. This base ingredient is what makes this No Bake Vegan Pumpkin Cheesecake Recipe truly sing. Don’t forget to soak your cashews for several hours beforehand — this is key to a smooth, creamy filling. Get your cake pan lined with parchment paper, so your cheesecake will come out perfectly intact.
Step 2: Make the Crust
Pop the biscoff cookies, vegan butter, pumpkin spice mix, and sea salt into a food processor and pulse until the ingredients combine into a sticky, crumbly mixture that holds together when pressed. When you press it into your cake pan, make sure to compact it well. This crust will provide a beautifully crunchy, flavorful foundation for your pumpkin cheesecake filling.
Step 3: Brown the Butter
Cooking the vegan butter gently until it turns golden brown and emits a nutty aroma adds a deep, toasty flavor to the filling. Be vigilant—remove it from the heat before it darkens too much to avoid bitterness. This step elevates the richness of the cheesecake beyond expectations for a no-bake dessert.
Step 4: Blend the Filling
Into a high-speed blender, combine the pumpkin butter, browned vegan butter, soaked cashews, vegan cream cheese, vegan Greek yogurt, maple syrup, and cinnamon. Blend on high until the mixture is completely smooth and luxuriously creamy with no lumps. When poured onto the crust, this mixture forms the heart of your No Bake Vegan Pumpkin Cheesecake Recipe, bursting with warming fall flavors and velvety texture.
Step 5: Chill the Cake
Pour the filling over your crisp crust and refrigerate it for at least 8 hours—overnight is best—to let it set firmly. This hands-off wait time lets the flavors meld and the cheesecake achieve that perfect sliceable consistency without baking.
Step 6: Make Pumpkin Truffles
Meanwhile, blitz the remaining pumpkin butter with more biscoff cookies until finely ground and pliable. Shape the dough into small balls, press in lines with a toothpick to give a pumpkin-like appearance, and top each with a pecan half acting as a charming pumpkin stem. These truffles add a playful, decorative touch to the final cheesecake presentation.
Step 7: Prepare the Biscoff Cream
Using an electric mixer, whip the biscoff spread until it’s light and fluffy. Gradually add the chilled coconut whipping cream in batches, whisking fully between additions until you have a luscious frosting with soft peaks—ready to be piped onto your cheesecake for an indulgent finish.
Step 8: Assemble and Decorate
After your cheesecake has chilled and set properly, carefully remove it from the springform pan and peel away the parchment. If needed, you can smooth the edges with a cake scraper and chill it briefly in the freezer to firm up before decorating with the piped biscoff cream and those adorable pumpkin truffles. The contrast of textures and colors will be stunning!
How to Serve No Bake Vegan Pumpkin Cheesecake Recipe
Garnishes
To really make your No Bake Vegan Pumpkin Cheesecake Recipe shine, think beyond just the pumpkin truffles. A sprinkling of crushed biscoff cookies or a light dusting of cinnamon on top adds texture and a hint of warmth. Toasted pecans on the side give an extra nutty crunch that complements the creamy filling perfectly.
Side Dishes
Serve this cheesecake alongside a warm cup of spiced chai latte or a robust black coffee to balance the dessert’s sweetness. For a fresh contrast, a simple citrus fruit salad with notes of orange and pomegranate works beautifully, cutting through the richness with a burst of brightness.
Creative Ways to Present
Elevate your presentation by serving individual slices with a drizzle of pure maple syrup, or plate the pumpkin truffles on a small tray beside each slice for a whimsical touch. Using a decorative piping bag with a star tip for the biscoff cream adds a professional yet inviting look that will impress anyone lucky enough to get a slice.
Make Ahead and Storage
Storing Leftovers
Once you’ve had your fill, simply wrap the remaining cheesecake tightly or place it in an airtight container and refrigerate. It keeps beautifully for up to 5 days, allowing you to enjoy those luscious pumpkin flavors all week long.
Freezing
You can freeze the cheesecake for longer storage by wrapping each slice well individually with plastic wrap and foil, then popping them into a freezer-safe container. It will maintain its texture and flavor for up to 2 months. Thaw overnight in the fridge before serving for the best experience.
Reheating
This dessert is best served chilled, so no reheating needed! Just bring it out from the fridge or thawed freezer portions to room temperature for 10-15 minutes before serving so the flavors really bloom on your palate.
FAQs
Can I use store-bought pumpkin butter instead of homemade?
Absolutely! While homemade pumpkin butter adds a personalized depth of flavor, a good quality store-bought version works well too, just be sure it’s thick and not overly sweetened.
What is the purpose of soaking the cashews?
Soaking softens the cashews so they blend up into a silky smooth filling, which mimics the creaminess of traditional cheesecake without any dairy.
Is there a substitute for vegan cream cheese?
You can try using more vegan Greek-style yogurt or soaked silken tofu for a slightly different texture, but vegan cream cheese gives the best rich, tangy flavor that’s key to this recipe.
Can I make this recipe nut-free?
It’s tricky because cashews provide the creamy base, but you might experiment with sunflower seed or pumpkin seed butter soaked and blended similarly. The texture and flavor will differ, so keep that in mind.
Can I double this recipe for a larger gathering?
Yes, definitely! Just double all the ingredients and use a larger springform pan or two pans. Make sure your blender can handle the volume or blend in batches.
Final Thoughts
This No Bake Vegan Pumpkin Cheesecake Recipe is the kind of dessert that feels like a warm hug on a chilly autumn evening. It’s so satisfying, so flavorful, and so easy to pull together that I genuinely hope you’ll make it your go-to fall treat. With its creamy texture, rich pumpkin spice, and beautiful presentation, it’s guaranteed to wow everyone at your table.
Print
No Bake Vegan Pumpkin Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
Description
This no bake vegan pumpkin cheesecake features a rich biscoff cookie crust, a creamy cashew and vegan cream cheese filling infused with homemade pumpkin butter and warm spices, topped with a luscious biscoff coconut cream and festive pumpkin-shaped truffles. Perfect for a dairy-free, plant-based dessert that requires no baking and is ideal for autumn celebrations.
Ingredients
Homemade Pumpkin Butter
- 1 batch homemade pumpkin butter (divide 350g / 1 ¼ cups for filling and 60g / ¼ cup for pumpkin truffles)
Crust
- 200 g biscoff cookies
- 80 g unsalted vegan butter (block-style)
- 1 teaspoon pumpkin spice mix
- ½ teaspoon sea salt
Filling
- 60 g vegan butter (block-style)
- 200 g cashews (soaked ahead of time)
- 500 g vegan cream cheese
- 80 g vegan Greek-style yogurt
- 30 ml pure maple syrup
- 1 teaspoon ground cinnamon
Pumpkin Truffles
- 60 g homemade pumpkin butter
- 100 g biscoff cookies
- 6 pecan halves (each cut in half)
Biscoff Cream
- 100 g biscoff spread
- 200 g coconut whipping cream (chilled)
Instructions
- Prepare: Make the pumpkin butter up to 3 days ahead and refrigerate until ready to use, dividing it into specified amounts for filling and truffles. Pre-soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform cake pan with parchment paper.
- Make the crust: Add the biscoff cookies, vegan butter, pumpkin spice mix, and sea salt to a food processor and blitz for a few minutes until the mixture sticks together between your fingers.
- Press the crust: Evenly press the crust mixture into the base of the prepared pan and smooth down firmly with your fingers or a spoon to compact it. Refrigerate while making the filling.
- Brown the butter: Heat 60 g vegan butter in a saucepan over medium heat, swirling constantly until the butter turns golden brown with a nutty aroma. Remove from heat just before it darkens to avoid bitterness.
- Make the filling: In a high-speed blender, combine 350g homemade pumpkin butter, browned butter, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, maple syrup, and ground cinnamon. Blend until completely smooth and creamy with no lumps. Pour the filling over the crust in the pan, then refrigerate for at least 8 hours or overnight to set.
- Prepare pumpkin truffles: In a food processor, combine the remaining 60g pumpkin butter and 100 g biscoff cookies and pulse until finely ground.
- Form truffles: Divide the truffle dough into 10-12 equal portions, roll into balls, then use a toothpick to press lines on the sides to mimic pumpkin ridges. Top each with a halved pecan half.
- Remove cheesecake: Carefully unlock and remove the springform pan, peeling away parchment paper from the sides. Clean edges with a cake scraper if needed. Chill in the freezer for 30 minutes if firmer texture is desired before decorating.
- Make biscoff cream: Place biscoff spread in a large mixing bowl and whisk with an electric mixer until light and fluffy. Gradually whisk in chilled coconut whipping cream in 3-4 increments until fully combined. Transfer to a piping bag and refrigerate until ready to use.
- Decorate the cheesecake: Pipe the biscoff cream evenly around the edges of the cheesecake and arrange the pumpkin truffles on top for a festive finish.
- Storage: Store the cheesecake in an airtight container or cover with plastic wrap and refrigerate for up to 5 days to maintain freshness.
Notes
- Pumpkin butter can be prepared up to 3 days in advance for convenience.
- Biscoff cookies are key to the crust and add signature caramelized flavors.
- Pumpkin spice mix typically includes cinnamon, nutmeg, ginger, and cloves for warming autumn flavors.
- Soaking cashews softens them for a creamy filling texture; quick-soak method speeds up the process.
- Use vegan cream cheese and Greek-style yogurt for creamy, dairy-free alternatives.
- Browned vegan butter adds a deeper, nutty flavor to the filling.
- Chilling the coconut whipping cream is essential for proper whipping consistency.
- Freezing the cheesecake briefly before decorating helps achieve clean piping effects.
- Handle the springform pan carefully when removing to keep the cheesecake intact.
