Vegan Pumpkin Cheesecake (Gluten Free)

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Fall is the perfect time for pumpkin desserts, and this dairy free and vegan Pumpkin Cheesecake is a great decadent treat for fall parties or a weekend indulgence!

image collage of vegan gluten free pumpkin cheesecake

Well friends, it’s happened… the recipe I’ve been thinking about for a couple years has finally made it into a blog post!

Every month, I make a list of recipes I want to add to the blog, but they don’t always get made. This dairy free and gluten free Pumpkin Cheesecake is a recipe I’ve been dreaming of for a while now, but just hadn’t made it until now.

Better late than never I say, especially when it comes to dessert! 😉

gluten free vegan no bake pumpkin cheesecake with slice removed

This dairy free Pumpkin Cheesecake is quite rich, so you might want to cut these into smaller pieces. We topped our slices with a dollop of non-dairy coconut Reddi Wip, but you can even add a drizzle of chocolate syrup if you want.

Or eat it plain – it’s still amazing by itself!

slice of vegan pumpkin cheesecake made without cashews on a black plate with whipped cream

How to make Gluten Free Vegan Pumpkin Cheesecake

On one of our last cheesecake recipes, people would ask about good substitutions for Daiya cream cheese. I haven’t made these recipes with a different brand of non-dairy cream cheese since Daiya fits our allergies, but since this recipe is no-bake, I bet any plain dairy free cream cheese would work in this recipe.

The same goes for the So Delicious CocoWhip: if you have coconut allergies, you can find a different brand of non-dairy whipped cream to use if you like, just make sure that it holds it’s shape well, or your pumpkin cheesecake won’t be firm enough.

slice of vegan pumpkin cheesecake topped with dairy free whipped cream

Reddi Wip just came out with some new non-dairy whipped creams made with either coconut or almond (the coconut version is on top of the cheesecake). I haven’t tried the almond version yet, but the coconut Reddi Wip is not too bad, it is very coconut-ty tasting.

I like the So Delicious CocoWhip better since it doesn’t have as strong a coconut taste as the Reddi Wip coconut whip does, but out Walmart carries the non-dairy Reddi Wip to it’s nice to get in a pinch if the health food store is closed since that’s the only place in our town I can buy So Delicious CocoWhip.

slice of vegan no bake pumpkin cheesecake on a black plate with a bite missing

For the crust, I used the Mi-Del gluten free graham crust for this recipe, and it tastes really good, but it is a bit crumbly. They also make a gingersnap cookie crumb crust that would be great in this recipe, too, if you want a bit more spice.

If you have a favorite homemade graham crust, that would also work great in this recipe! I like fewer steps in recipes, so the prepared crusts work great and still fit our allergies.

Kitchen tools you’ll need for this recipe:

Check out our other no-bake vegan cheesecakes made without cashews!

Vegan Pumpkin Cheesecake (Gluten Free)

Fall is the perfect time for pumpkin desserts, and this dairy free and vegan Pumpkin Cheesecake is a great decadent treat for parties or anytime!
Gluten free, vegan, dairy free; Free of: eggs, soy, peanuts, tree nuts (except for coconut)
4.34 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dairy free pumpkin cheesecake, no bake pumpkin cheesecake, vegan pumpkin cheesecake
Prep Time: 15 minutes
chill time: 6 hours
Total Time: 15 minutes
Servings: 10 servings
Calories: 293kcal

Ingredients

Instructions

  • In a medium bowl, beat the Daiya non-dairy cream cheese with a hand beater or stand mixer until smooth. 
  • Add the pumpkin puree, powdered sugar, pie spice blend, vanilla, and 1/2 the container of CocoWhip to the Daiya cream cheese and beat until smooth and blended completely.
  • Using a spatula, fold in the other 1/2 of the CocoWhip container into the cream cheese mixture until blended.
  • Spread the pumpkin cheesecake filling into the Mi-Del gluten free crust, cover, and chill for about 6+ hours until the cheesecake is set.  
  • Slice into 8-10 slices and serve (this is rich, so smaller slices are best). Enjoy!

Notes

*Any non-dairy cream cheese should work in this recipe
** So Delicious CocoWhip is a non-dairy coconut-based whipped cream 

Nutrition

Calories: 293kcal | Carbohydrates: 29g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 92mg | Potassium: 18mg | Fiber: 0g | Sugar: 15g | Vitamin A: 1400IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

12 thoughts on “Vegan Pumpkin Cheesecake (Gluten Free)”

  1. 5 stars
    Made this recipe now multiple times and it’s just delicious every time! I don’t mind gluten, so I just buy a normal pre-made pie crust. All my family loves it (even the ones that can eat dairy) and it’s so easy to make! Thank you for sharing! Looking forward to making your other recipes.

    Reply
  2. Used two kinds of vegan cream cheese with juice of half a lemon for tart flavor. Cheesecake didn’t set even after 24 hrs. Maybe due to cream cheeses. Was still DELISH! Used an all but crust.

    Reply
    • Hi Marine, it could be the type of vegan cream cheese you used or adding the lemon juice. I found that Daiya works better than the Violife cream cheese, so different cream cheeses might not set up quite as well as others. But I’m glad you loved the taste! 🙂

      Reply
  3. Ok I have found out what coco whip is what can I use as a substitute as I’m in the uk and can’t get that anyone knows please

    Reply
  4. 4 stars
    So easy to make and so tasty! My kids were excited about pumpkin pie so I made them a pumpkin pie and this cheesecake for me. Well, I had to share because they liked this cheesecake better than their pumpkin pie. Can’t say I blame them!

    Reply

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