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A delicious, easy-to-make, vegan pumpkin cheesecake

No-Bake Dairy-Free Pumpkin Cheesecake

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This No-Bake Dairy-Free Pumpkin Cheesecake takes minimal time to whip up, doesn’t require any baking time, and can be made ahead of time.
Prep Time 10 minutes
Total Time 12 minutes
Calories 3931
Author Lindsay Viker

Ingredients

Crust

Filling

Instructions

  • Grease a 10-inch springform pan and set aside.
  • To make the crust, combine the graham cracker crumbs, sugar, a pinch of salt, and mix. Add the melted butter and mix until combined. The mixture should be able to stick together when you press into a pan. Press the crumb mixture into your prepared pan until it is packed in there tightly.
  • To make the cheesecake filling, combine the vegan cream cheese, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and vanilla into a large mixing bowl. Whisk until smooth. Fold in the dairy-free cool whip until combined. Pour the filling on top of the crust and smooth out the top with a spatula.
  • Place the cheesecake in the freezer to set for 2-4 hours before serving. Serve with dairy-free whipped cream if desired.

Notes

The dairy-free fun doesn't have to stop here. Check out more of our favorite dairy-free recipes.

Nutrition

Calories: 3931kcal | Carbohydrates: 369g | Protein: 44g | Fat: 276g | Saturated Fat: 111g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 39g | Trans Fat: 1g | Sodium: 3621mg | Potassium: 1212mg | Fiber: 43g | Sugar: 225g | Vitamin A: 42449IU | Vitamin C: 11mg | Calcium: 678mg | Iron: 16mg