fbpx

emilie eats main logo

Vegan Pumpkin Cheesecake with Chocolate Crust (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

Two years ago for my 20th birthday, I made this vegan cheesecake with chocolate chip cookie crust to really treat myself because cheesecake is my absolute FAVORITE dessert. Forget brownies, cookies, bars… cheesecake (and fluffy yellow cake) is where it’s at.

Now it’s fall, so of course that means pumpkin versions of everything. Which brings me to this creamy, decadent vegan pumpkin cheesecake!

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

I don’t have too much to say about this cheesecake besides that it’s really, really good. The base is a mix of silken tofu (a pantry staple!), sweeteners, a hint of nut or seed butter, and pumpkin. I really just want to eat the filling with the spoon (okay… I totally did that).

I made a gluten-free chocolate crust for this pumpkin cheesecake, but feel free to use your favorite crust recipe or store-bought crust.

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

I served this pumpkin cheesecake at a dinner party a few weeks ago to my friends in my master’s program. Just think—a bunch of future dietitians with really good taste in food. (Really, dietitians make the best food.)

I’m happy to say that everyone loved this cheesecake! So you know it’s good. Don’t take it from me; take it from all my friends who gobbled up this totally vegan and amazingly delicious cheesecake.

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

Print
How to make:

Vegan Pumpkin Cheesecake with Chocolate Crust (gluten-free)

This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)

Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 40 mins
This Vegan Pumpkin Cheesecake is creamy, decadent, and a perfect dessert for the holidays. The chocolate crust adds crunch and texture. (gluten-free)
Author:
Emilie
Yield:
8 1x

Ingredients

For the crust:

  • 1 tablespoon ground flax
  • 2 cups oat flour*
  • 1 cup almond meal
  • 1/4 teaspoon cocoa powder
  • 1 tablespoon tapioca starch or cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract

For the filling:

  • 2 12-ounce packages silken tofu**
  • 1 15-ounce can pumpkin puree
  • 1/3 cup maple syrup
  • 1/4 cup sugar
  • 1/4 cup oat flour*
  • 2 tablespoon almond, cashew, or sunflower seed butter
  • 1 tablespoon tapioca starch or cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F. Lightly spray the inside of a springform pan*** with non-stick spray.
  2. In a small bowl, add flax and 2 1/2 tablespoons water. Let sit for 5 minutes.
  3. In a large bowl, add oat flour, almond meal, cocoa, starch, baking soda, and salt; stir. Add flax mixture, sugar, oil, applesauce, and vanilla. Stir until all ingredients are mixed and a dough forms.
  4. Gently press the dough into the bottom of the pan and up the sides. The dough should be 1/4 inch to 1/2 inch thick on the bottom.
  5. Bake the crust for 10 minutes. Remove from the oven and let cool for 20 minutes.
  6. In a food processor or large blender, add all filling ingredients. Blend until completely smooth. Once crust is cooled, pour filling into the pan.
  7. Bake for 55-60 minutes, until the top of the cake is lightly browned. Remove from the oven; let cool for at least an hour. Place in the fridge to speed up cooling.

Notes

*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.

**I like Mori-Nu Firm, Lite Firm, or Extra Firm.

***I used a 9-inch springform pan; however, you may also be able to use a pie pan.

join the community

Do you like plant-based recipes? Sustainable living tips? Being a part of a community? So do I! Sign up for the Emilie Eats newsletter to get all of this and more in your inbox. It's like joining a VIP club, but totally free.

I agree to the Privacy Policy and Terms of Service