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How to make:

Vegan Pumpkin Cheesecake with Chocolate Crust

This Vegan Pumpkin Cheesecake is made in a crunchy gluten free chocolate pie crust. It’s a creamy, decadent dessert perfect for the holidays

Prep Time:
30 mins
Cook Time:
1 hour 10 mins
Total Time:
1 hour 40 mins
a slice of vegan pumpkin cheesecake served on a white plate with a gold fork
8 1x


For the crust:

For the filling:


  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.


*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.