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Vegan & Cashew-Less Pumpkin Cheesecake!

Updated: Feb 2, 2021

I can't get enough of this cheesecake! It is so rich, creamy, sweet, and pumpkin spicy! It's definitely on my Thanksgiving menu! Pumpkin pie who? Best of all, its really simple to make, I promise you'll fall in love with it! 0 cashews, 0 dairy, 0 eggs, 100% delicious!

Yields: 1 9 inch cheesecake

Difficulty: Easy


Quick Notes:

  • Any vegan probiotic yogurt will do for this recipe, but pictured below is the one I use which is coconut based and very stiff (It comes out of the container in one solid piece). If you can't get this one, try to find another probiotic coconut milk yogurt that's similar.

Related Recipes:




  • 1 cup Pumpkin Puree, from can

  • 12 oz vegan & nut free cream cheese (I used Violife brand)

  • 1 5.3 oz container of plain vegan probiotic yogurt (I used Follow Your Heart brand, pictured above)

  • 7oz firm tofu

  • 1/4 cup maple syrup, all natural

  • 7 tbsps granulated sugar

  • 2 tbsps corn starch

  • 2 tsps lemon juice

  • 1 tsp vanilla extract

  • 1/4 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp ginger powder

  • 1/4 tsp nutmeg


  • 1.5 cups GF & Vegan graham crackers, crushed to a flour (I used Knicknick brand)

  • 3/4 cup almond flour

  • 1/4 cup vegan butter, softened at room temperature for 5-10 minutes

  • 2 tbsps canola oil

  • 1.5 tbsps maple syrup


  • A stand mixer, or electric hand mixer

  • A 9 inch springform round tin

  • A blender

  • A mesh sieve

  • A deep baking dish, at least 10" x 10" x 4" for your cheesecake's water bath



  1. Preheat your oven to 350 degrees Fahrenheit. Grease and line your 9 inch springform tin with neutral oil and a circle of parchment paper.

  2. In your stand mixer (or with your electric hand mixer), whip your vegan butter until its light in color and fluffy. With a spatula, mix in your crushed graham crackers, almond flour, maple syrup, and canola oil.

  3. Pour this semi-crumbly mixture into your prepared springform tin and press it in firmly with the bottom of a measuring cup. When its flat, compact, and level, bake it for 12-15 minutes at 350 degrees F.

  4. Let the crust cool on a wire rack, it'll be soft when it comes out the oven but will crisp and firm up as it cools.

  5. In a blender or food processor, puree you 7oz of firm tofu until completely smooth.

  6. In your stand mixer, whip your cream cheese, probiotic yogurt, and lemon juice until well combined. Add your pumpkin puree, pureed tofu, maple syrup, sugar, & vanilla, then whip it more on a high speed.

  7. Sieve in your corn starch, baking powder, cinnamon, ginger, and nutmeg into the mixture and mix until everything is combined smoothly.

  8. If you have turned your oven off, turn it back on to 350 degrees Fahrenheit.

  9. Prepare your water bath (Ban Marie): Boil enough water to fill your deep baking dish with when the cheesecake is in it. Wrap the bottom and sides of your springform tin (which has your crust in it) tightly with aluminum foil. This will prevent water from seeping in.

  10. Pour your cheesecake filling into the tin, tap all the air out and smooth the top over. Bake it for 1 hour, remove it from the oven and let it rest on the counter for 1-2 hours. Place it in the fridge to cool for 5 hours or overnight. Serve & enjoy!


Feel free to comment below or reach me on Instagram if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli

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