Vegan Pumpkin Graham Cracker Cheesecake

November 2, 2021

No Thanksgiving dinner would be complete without dessert, and my Vegan Pumpkin Graham Cracker Cheesecake is the ULTIMATE dessert. A rich, creamy, pumpkin-y cheesecake situated atop a perfectly-crisp graham cracker crust is the perfect combination. Say “bye-bye” to pumpkin pie, because this recipe takes the cake!

It wouldn’t be a true Thanksgiving Week without a proper dessert recipe, and I will never let you down! Not only is this one of the best desserts I’ve EVER created, it also happens to be vegan-friendly, gluten-free, and refined sugar-free. Trust me when I say that you won’t believe there’s no cream cheese in this!

It’s easy to make, too. The one step that is important is soaking the cashews. I recommend soaking them overnight if you can, but if you are short on time, just soak them in boiling hot water for one hour. Soaking the cashews makes them extremely creamy and easy to blend, so that perfect cream cheese texture.

The rest is easy peasy!

What You Need to Make This Vegan Pumpkin Graham Cracker Cheesecake

  • Graham Crackers: You can use regular or gluten-free graham crackers here. Either one works!
  • Coconut Sugar: Instead of refined cane sugar (which can be inflammatory and irritating to sensitive tummies!) we’re using coconut sugar, which works perfectly in this recipe!
  • Coconut Oil: Make sure to use refined coconut oil in this recipe, so that you don’t taste a coconut flavor. If you don’t mind that, unrefined coconut oil works too!
  • Vanilla Extract: Vanilla extract is essential to any good dessert!
  • Non-Dairy Milk: Any non-dairy milk works here! I like almond milk personally, but any milk will do. 
  • Cashews: Make sure to use raw, unsalted cashews in this recipe, and don’t forget to soak them! 
  • Maple Syrup: Maple syrup will not only be a liquid in this recipe, but will also act as a natural sweetener. Woohoo!
  • Lemon Juice: I like to juice a fresh lemon for this recipe, because that’s what gives the true cheesecake flavor…a little tang!
  • Pumpkin Puree: After all, what’s a pumpkin cheesecake without the pumpkin?! If you have fresh pumpkin puree, that’s even better. But canned is perfectly fine!
  • Pumpkin Pie Spice: This will help to bring out all of that delicious pumpkin flavor!
  • Salt: A pinch of sea salt never hurt!

 

How to Make This Vegan Pumpkin Graham Cracker Cheesecake

  1. Heat your oven to 350F and spray a 9-inch pie plate or springform pan with nonstick cooking spray. I like using a coconut oil spray, but use what works for you!
  2. In a food processor, add the graham crackers and coconut sugar pulse until crumbs form. The key here is to make sure it’s not finely pulsed, and that there’s still some texture left in the crumbs! This should only take about a minute or so. Once done, remove the blade from your food processor.
  3. Add the melted coconut oil, vanilla extract, and milk, and stir into your crumb mixture until a crumbly dough forms.
  4. Transfer the crumb mixture to your pie dish and use your fingers to press the crumbs down and up the sides of the dish/pan. This is how we’ll form our crust!
  5. Bake your crust for 10 minutes. Then, remove from the oven and let cool.
  6. Next, prepare your filling. Soak your cashews overnight, or in very hot, boiling water for an hour. Then, drain them and let them dry.
  7. Once the cashews are soaked and drained, add them to a high speed blender with the rest of the filling ingredients. You want this to be VERY smooth, it should take about 3 minutes or so. You might need to scrape down the sides a few times to make sure that they’re all incorporated. Then, do a taste test and add more pumpkin spice/sweetness as desired.
  8. Pour the pumpkin mixture on top of the crust, using a spatula or knife to smooth and make sure that there are no air bubbles.
  9. Freeze for 45 minutes or until solidified.
  10. Garnish with whipped cream and more crushed graham cracker, if desired.
  11. Let thaw for 20 minutes, slice, and enjoy!

Storing Instructions

I recommend storing this cheesecake in the freezer, and letting it thaw again before eating. Because we’re keeping it in the freezer, it should stay fresh for up to two weeks! Although for optimal freshness (and just because it’s so damn good), I recommend eating it before that time is up!

Other Thanksgiving Desserts You’ll Love

Looking to make more than one dessert this Thanksgiving? Sounds like you’re my kind of person! Here are some of my other Thanksgiving dessert recipes for you to try!

Pumpkin Pie Almond Butter Tart

Pumpkin Pie Dessert Bars

The Best Ever Paleo Pumpkin Pie Bars

Healthy Sweet Potato Casserole

I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx

Vegan Pumpkin Graham Cracker Cheesecake

Author: Nicole Modic of @KALEJUNKIE

Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
SERVES 10 Slices
Print It Pin It
No Thanksgiving dinner would be complete without dessert, and my Vegan Pumpkin Graham Cracker Cheesecake is the ULTIMATE dessert. A rich, creamy, pumpkin-y cheesecake situated atop a perfectly-crisp graham cracker crust is the perfect combination. Say "bye-bye" to pumpkin pie, because this recipe takes the cake!

Ingredients

For the Graham Cracker Crust

  • 2 Cups Crushed Graham Cracker Crumbs about two sleeves
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Melted Coconut Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Non-Dairy Milk

For the Pumpkin Filling

  • 1 1/2 Cups Raw Cashews soaked overnight or in boiling water
  • 2/3 Cups Non-Dairy Milk
  • 1/2 Cup Maple Syrup
  • 1 Lemon juiced
  • 3/4 Cup Refined Coconut Oil melted and cooled
  • 1/4 Cup Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt

Instructions

  • Heat your oven to 350F and spray a 9-inch pie plate or springform pan with nonstick cooking spray. I like using a coconut oil spray, but use what works for you!
  • In a food processor, add the graham crackers and coconut sugar pulse until crumbs form. The key here is to make sure it’s not finely pulsed, and that there’s still some texture left in the crumbs! This should only take about a minute or so. Once done, remove the blade from your food processor.
  • Add the melted coconut oil, vanilla extract, and milk, and stir into your crumb mixture until a crumbly dough forms.
  • Transfer the crumb mixture to your pie dish and use your fingers to press the crumbs down and up the sides of the dish/pan. This is how we’ll form our crust!
  • Bake your crust for 10 minutes. Then, remove from the oven and let cool.
  • Next, prepare your filling. Soak your cashews overnight, or in very hot, boiling water for an hour. Then, drain them and let them dry.
  • Once the cashews are soaked and drained, add them to a high speed blender with the rest of the filling ingredients. You want this to be VERY smooth, it should take about 3 minutes or so. You might need to scrape down the sides a few times to make sure that they’re all incorporated. Then, do a taste test and add more pumpkin spice/sweetness as desired.
  • Pour the pumpkin mixture on top of the crust, using a spatula or knife to smooth and make sure that there are no air bubbles.
  • Freeze for 45 minutes or until solidified.
  • Garnish with whipped cream and more crushed graham cracker, if desired.
  • Let thaw for 20 minutes, slice, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E

 

WHAT DID YOU THINK?

Rate + Review

Your email address will not be published. Required fields are marked *






  1. 5 stars
    This was sooooo good. The flavor was spot on. And definitely will make it again. Maybe next time in a springform pan so it is easier to get a slice. My crust didnt stay on the filling when getting the first slice but that might have been because I didn’t wait long enough for it to thaw 😅 I just couldnt wait.

    • Hi Kimberly!! Yes, I definitely recommend trying out a springform pan and waiting for the crust to thaw out fully 🙂 but I’m so glad it turned out well for you, regardless! Thank you so much for your review, it means a lot to me!

  2. 5 stars
    Made this recipe 3x already. So freakin’ delicious!! Everyone that has tried it has been blown away and ask for the recipe. Will be redirecting everyone and their momma to your blog!

    • WOW, Vanessa, I am honored! Thank you so much for your sweet review, and for loving this recipe so much! You’ve made my day!

  3. Hey there, do you think I should change anything else if I decide to use cream cheese vs the original?
    Will report back! Happy Thanksgiving to you and yours!

    • Hi Amanda! This recipe has only been tested and perfected as it is written, so unfortunately I am unable to provide suggestions on how to modify it. Baking is a science! However you are more than welcome to try it out, and please report back on how it goes for you!

  4. Hi! I am planning on making this for thanksgiving!! What whip cream did you use for topping/garnishing on your pictures??

    • Hi Amy! It’s just regular whipped cream 🙂 but you could also use coconut whipped cream to keep it vegan-friendly!

  5. 5 stars
    Absolutely delicious Nicole! All your vegan cheesecake recipes are the best and this for sure doesn’t disappoint.

    • I’m so happy you loved this one, Vi!! Thank you so much for baking my cheesecake recipes, and for leaving such a sweet review!