Vegan Pumpkin Cheesecake

Indulge in this yummy holiday dessert

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This recipe for easy vegan pumpkin cheesecake dessert is ideal for a vegan Thanksgiving.

Vegan Pumpkin Cheesecake

This recipe is simply a reformulation of existing pumpkin cheesecake recipes using easy-to-find ingredients. The most difficult one to find may be the egg replacer, so if you have trouble, try adding a little mashed, puréed banana.


  • 3 cans pumpkin puréed
  • 18-ounces silken tofu
  • 1 egg's worth of egg replacer
  • 1 cup vegan sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon nutmeg
  • 2 teaspoon ground clove
  • 1 cup vegan graham crackers
  • 1/4 cup soy milk


  1. Preheat the oven to 350 degrees F.
  2. In a mixer, mix the purée, tofu, egg replacer, sugar, cinnamon, nutmeg, and clove. Mix until well incorporated. Set aside
  3. Mash the cookies in a plastic bag and then spread them over a greased springform pan. Spread the soy milk over the cookies so that they are moist; pour in the cheesecake mix.
  4. Bake for 45 minutes, or until a knife inserted into cake comes away clean. Let the cheesecake rest for 4 hours to let it set before serving.

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