No Bake Pumpkin Cheesecake is simple, creamy, and delicious! This easy recipe combines rich pumpkin flavor with the luscious taste of cheesecake. Perfect for fall gatherings and Thanksgiving. Get ready to savor a slice of autumn delight! Vegan and gluten-free, too!
No Bake Pumpkin Cheesecake is Delicious and Easy to Make
Indulge guilt-free with this delectable no-bake vegan and gluten-free pumpkin cheesecake. This creamy dessert combines the warm, comforting flavors of pumpkin with a luscious, dairy-free filling and a gluten-free graham cracker crust. Perfectly delectable. Savor the essence of fall in every bite. You can also try this Baked Vegan Pumpkin Cheesecake for an even more traditional taste and texture.
Simple Ingredients in No Bake Pumpkin Cheesecake
This recipe is for a vegan and gluten-free version of pumpkin cheesecake. Don’t let that fool you, this recipe could not be easier. It uses instant pudding (most are vegan, read the labels!), and pumpkin puree for a perfectly creamy filling.
How to Make the Filling
This couldn’t be easier. Just put all the ingredients in a blender or food processor and puree until smooth and creamy. It’s so simple. The filling will firm up as it chills.
The filling includes coconut oil. It helps firm up the cheesecake when it’s chilled. Refined coconut oil doesn’t really taste like anything whereas unrefined coconut oil can have a strong coconut flavor as well as aroma. If you really like coconut, then by all means use the unrefined. It will add a coconutty flavor. If you want the main flavors to be pumpkin and the spices, use the refined.
Into the Crust
Any graham cracker crust will work well here. I prefer this one Chocolate Pecan Graham Cracker Crust. It’s what I used here, and it’s super easy-to-make and so delicious. The simple ingredients are graham crackers, cocoa powder, pecans, and coconut oil/butter.
A Versatile Dessert
This is so simple and quick to make that it could be an ordinary after dinner dessert. But it’s also great to take to any holiday gathering. I’m thinking Thanksgiving. It would be perfect. But don’t wait for a holiday to enjoy this delicious pumpkin cheesecake!
Store any leftovers covered in the refrigerator for up to a few days.
How to Freeze No Bake Pumpkin Cheesecake
This cheesecake is simple to freeze. Place the cheesecake in the freezer long enough for it to harden. That will probably take several hours or overnight. Then wrap the frozen cheesecake well in plastic wrap. To thaw and serve, remove the cheesecake from the freezer, remove the plastic wrap, and allow to thaw about a half hour to an hour until softened enough to cut and serve.
Toppings
I added some chopped pecans and melted a handful of plant-based chocolate chips to drizzle over the top. Hulled pumpkin seeds would be nice, too.
No Bake Pumpkin Cheesecake {Vegan} Easy
No Bake Pumpkin Cheesecake is a nearly effortless treat. This simple and easy-to-make recipe delivers the perfect blend of pumpkin spice and creamy goodness for a guilt-free indulgence.
Ingredients
- 1 graham cracker pie crust
- 12 oz silken tofu, firm
- 1 cup pumpkin puree
- 3.4 oz package Jello brand cheesecake pudding
- 1/2 cup dark brown sugar
- 1/3 cup refined coconut oil, melted
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1 teaspoon vanilla
- pinch salt
Instructions
- Purchase or make a graham cracker pie crust. I used this Chocolate Pecan Graham Cracker Pie Crust. Set aside in the refrigerator to chill while preparing the filling.
- Add the remaining ingredients into a food processor or high-speed blender and puree until smooth and creamy.
- Pour into the prepared pie crust and chill for 15 minutes until firmed up a little.
- If a firmer pie is desired, place in the freezer for about a half hour before serving.
- Serve plain or top with chopped pecans and a drizzle of melted plant-based chocolate.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 92mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 3g
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
This recipe is a culinary delight! The step-by-step instructions and vibrant photos make it easy to follow. Can’t wait to try this delicious dish!
Thanks!!
Sorry, just to confirm, you add the jello cheesecake pudding as powder with the other ingredients and do not use milk?
Hi Kathy, yes, just the powder! Thanks for asking I’ll go back and clarify that in the post.