Vegan Pumpkin Cheescake

Pin It PIN IT!

Oh my god. I’m so happy it’s Friday. However, my Friday has started off REALLY freakin’ bad. I’m hoping the issue of my horrible morning will be resolved so I can stop crying at work and move on with my day.

But in more fun news, I have a fabulous recipe for you 🙂 But, before we get to that, I wanted to share some photos I snapped the other day while traipsing around outside my house. Autumn is definitely starting to descend in NOVA and the leaves are starting to fall. Plus, the temperatures are finally getting crisper, which overjoy me because I can sit outside without sweating and whip out my riding boots. Plus, I think Oscar prefers the chilly temperatures because he’s much more apt to playing outside now than during the summer.

Just checkin’ out the scene, makin’ sure no squirrels are here.

Okay mother, I’m tired. I want to go in and pee on your stuff.

IT’S FINALLY FALL! Let me rejoice for just a moment. (Note, I’m doing a happy dance). Now, let’s talk food. I made something the other night that was a first for me, a vegan cheesecake. Now, don’t get me wrong, I’ve made vegan things before, but this is the first time I used vegan ingredients (tofetti better than cream cheese, tofu) in something that is, typically, VERY dairy heavy. However, as I always am, I was VERY happily surprised with the turnout. I mean, to quote someone on my Facebook page, if it has pumpkin, how can it be bad?

Paired with Soyatoo, a store bought vegan whipped topping, you have yourself a completely dairy free delicious dessert. I was VERY hesitant going into it thinking it would taste like mushy tofu. However, the recipe I used, said guests would have no idea it was even vegan if they weren’t told.

If it walks and talks like the regular, it must be the same, right? I will agree with the author, it doesn’t taste like tofu or “vegan”, however, it doesn’t taste like a typical cheesecake. It has a very unique flavor. It’s really good (I mean, I’ve had 4 pieces to date), very creamy and has a deliciate, yet pronounced, pumpkin spice flavor. I added a bite more pumpkin to the recipe to make it even more pumpkiny. Honestly guys, it’s just as good as a regular cheesecake, just has a different flavor.

I know, you’re still a little hestitant. I mean, I’m asking you to put tofu into a dessert. I get it. One more picture to persuade you?

I knew I could convince you. Now read on for the recipe and make this NOW!

Adapted from this recipe.

Vegan Pumpkin Cheesecake

Yields: One whole cheese
Prep time: 15 minutes
Cook time: 50-65 minutes
Chill time: Up to 3 hours


For the filling:

  • 8 ounces Tofutti Better Than Cream Cheese
  •  12 ounces extra firm tofu, drained and pressed
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla
  • 3/4 cup pumpkin puree (canned, not pumpkin pie mix)
  • 3 teaspoons Captian Morgans spiced rum
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons of pumpkin pie spice
  • Soyatoo dairy free whipped topping for garnish, plus additional spice

For the crust:


  • Preheat the oven to 350F.
  • To make your crust;  preheat the oven to 375 F. Lightly oil or grease (with dairy-free soy margarine) a 9”-10” springform pan, pie plate or desired baking dish, and set aside. In a food processor, combine the graham cracker crumbs, maple syrup, canola oil, cinnamon and salt, and process for just a few seconds, or until the mixture just barely holds together. Press the mixture into the prepared pan with your hands and bake for 7-10 minutes or until lightly golden brown. Allow to cool completely on a wire cooling rack.
  • To make the cheesecake; put the first set of ingredients (cream cheese through vanilla) in a food processor and puree until completely smooth. [or you can beat these with a handheld mixture until blended].
  • To create a two-tone look, grab 3/4 cup of this mixture into the crust and spread with a rubber spatula.
  • Into the mix bowl, add the canned pumpkin, rum and spice and mix until smooth. Pour over the other mixture and spread around with a spatula.
  • Bake until the center is not jiggly, which will take about 50-60 minutes.
  • Chill for at least 3 hours before serving. Garnish with topping and spice and enjoy!

Nutritional information per slice: 310 calories, 8 grams of fat, 6 grams of protein and 40 grams of carbohydrates. 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Posted by Michelle on
    Friday, September 30th, 2011
    I hope your morning gets better, too! No Friday should be filled with tears!

    I know what you mean about dairy-free cheesecake tasting a little different. It does, but it's so good!
  2. Posted by Krishnan Nava on
    Friday, September 30th, 2011
    Pumpkin is something I can't resist,all the more the recipe you have shared, looks so delicous.
  3. Posted by Bake Your Day on
    Friday, September 30th, 2011
    Your photos are absolutely beautiful. I am welcoming fall with wide open arms. The cheesecake sounds delicious too, we love cheesecake! 
  4. Posted by Kelly on
    Friday, September 30th, 2011
    Gorgeous pictures Claire and your pie looks so yummy!!  I'm LOVING all these pumpkin recipes and it is fun to see all the leaves now :)
  5. Posted by Lisa Fine on
    Friday, September 30th, 2011
    Oh Claire! I hope you're doing better now.

    I love pumpkin, but have an allergy to tofu! Good thing I love dairy. :)
  6. Posted by Lauren on
    Friday, September 30th, 2011
    Yeah for fall pictures!! This seriously looks great :)
  7. Posted by Christine on
    Friday, September 30th, 2011
    I hope you are doing better. Love your cheesecake and photos. Your dog is adorable.
  8. Posted by Cucina49 on
    Friday, September 30th, 2011
    I hear you, it has been a WEEK!  What a great-looking dessert, though, and the captions of the dog photos are hilarious.
  9. Posted by Marina@epicureanaspirations on
    Friday, September 30th, 2011
    I'm definitely going to have to try this in the coming months!
  10. Posted by The Food Duo on
    Friday, September 30th, 2011
  11. Posted by Stephanie @ Eat. Drink. Love. on
    Saturday, October 1st, 2011
    What gorgeous pictures!! And that cheesecake looks SO delicious!
  12. Posted by Amy on
    Saturday, October 1st, 2011
    This sounds so delicious!  What a perfect vegan cheesecake just in time for pumpkin season!  Your photos are lovely as well ;)!
  13. Posted by Sarah Bulmer on
    Saturday, October 1st, 2011
    Well, I have to say the pics do persuade me to want to try putting tofu in a cheesecake! And your pup is super cute!
  14. Posted by Beth Michelle on
    Saturday, October 1st, 2011
    Lovely photos and such a cute little doggie!! This cheesecake looks wonderful. We are trying to eat healthier in our home and I think this may be a must make!
  15. Posted by Carolyn on
    Saturday, October 1st, 2011
    Wow, it really sounds like a fantastic cheesecake!  I'd love to try it.  I am sorry your Friday started off so badly, I hope things improved significantly!
  16. Posted by Ann on
    Sunday, October 2nd, 2011
    The cheesecake looks like a magazine!  I LOVE your fall pictures...hard to believe it's here already!  I'm sorry you had a bad morning and I hope your weekend went smoother..... thinking of you.
  17. Posted by Steph C on
    Monday, October 3rd, 2011
    You guys have the cutest house, I love it! And I'm so psyched for fall.. and the cheesecake! It's like all of my favorite things rolled into one. Nom.
  18. Thursday, October 6th, 2011
    What a beautiful cheese cake and looks delicious!  I love your autumn pictures.  Here in SF it was raining all day today but I haven't really seen foliage yet.  Oscar is so cute!!
  19. Saturday, October 8th, 2011
    Gorgeous photos! Anything with pumpkin gets my attention. :)
  20. Posted by Katie C on
    Tuesday, October 11th, 2011
    Um: YUM! If this is half as delish as my chocolate tofu pie then I know I'll love it! I must make this asap....
  21. Wednesday, October 12th, 2011
    Oh my! This looks so tasty! I am going to have to try this. The pictures really make my mouth water!
  22. Posted by Jordan on
    Thursday, August 30th, 2012
    Do you NEED to add the rum?
  23. Posted by Desert Recipes on
    Tuesday, July 16th, 2013
    I visited various web pages except the audio feature for audio songs current at this
    website is actually fabulous.
  24. Posted by Fran Blasen on
    Friday, November 25th, 2016
    Made this pie for Thanksgiving and it was a big hit with vegans and non-vegans alike It was so creamy and delicious! Also, I loved the two layer look!

    Thanks for the recipe!