Vegan Pumpkin Cheesecake: How to Make It Without Cashews

The first time I made vegan pumpkin cheesecake, I was scrambling to find a dessert for a nut-free Friendsgiving. Most recipes used soaked cashews, but I needed something faster—and allergy-safe. I remembered our no-bake vegan cheesecake base and thought, what if I blend silken tofu with pumpkin? That first try turned out rich, spiced, and perfectly sliceable. No cashews, no baking, no stress. Now every fall, this vegan pumpkin cheesecake without cashews is my must-make dessert—especially when I want creamy results without hours in the kitchen or anyone asking, “Is this really vegan?”

Table of Contents

Why I Needed a Vegan Pumpkin Cheesecake Without Cashews

Every fall, I crave that warm, creamy richness of pumpkin cheesecake—but I don’t always want the heaviness (or prep time) that comes with dairy or nuts. And when I needed a dessert for a guest with a tree nut allergy, every vegan pumpkin cheesecake recipe I found relied on cashews. That wasn’t going to work.

That’s when I revisited our 5-ingredient no-bake vegan cheesecake. It had the smooth, chilled texture I wanted, no baking required, and no nuts in sight. I subbed in pumpkin purée and fall spices—and suddenly, I had a sliceable, fluffy, vegan pumpkin cheesecake without cashews that everyone could enjoy.

Even better, it held up beautifully in the fridge, no cracks or weird aftertaste. And if you run into texture issues, our no-bake troubleshooting guide has fixes that work every time.

What Makes a Vegan Cheesecake Actually Work Without Cashews

The secret to a rich, creamy vegan pumpkin cheesecake without cashews? It’s all about finding the right structure and fat content. Silken tofu works wonderfully for a light base, while vegan cream cheese (store-bought or homemade) adds tang. Coconut cream is another excellent option—it thickens when chilled and creates that satisfying, velvety bite.

If you’re new to these alternatives, Healthline offers a great breakdown of how vegan dairy swaps perform in recipes.

The beauty of this cheesecake is how adaptable it is. Whether you use tofu, coconut cream, or a mix of both, this vegan pumpkin cheesecake delivers on texture, flavor, and ease—no cashews required.

So, let’s get started and whip up something amazing! Now, let’s get to the full recipe below.

Print

Ingredients + Substitutions

Core Ingredients for a Creamy Vegan Pumpkin Cheesecake

To make a smooth, sliceable vegan pumpkin cheesecake without cashews, begin with a balanced blend of pumpkin purée, a creamy plant base, and warming fall spices. Pumpkin provides moisture and natural sweetness. To replicate that silky, cheesecake-like mouthfeel, vegan cream cheese, silken tofu, or coconut cream work well as base ingredients.

If you’re making this during peak fall season, canned pumpkin purée is perfect—but homemade purée works too. Just be sure to strain it well to remove excess moisture, which can affect texture. Spices like cinnamon, nutmeg, ginger, and a pinch of clove help deepen the flavor.

For the crust, graham crackers are classic, but if you’re gluten-free, opt for GF oat cookies or make a date-oat base like in our chia jam bars. It gives the cheesecake structure and a slight chew that pairs well with the creamy filling.

Want it richer? A splash of maple syrup or brown sugar adds depth. Or, for a natural sweetener, use mashed banana or dates—an idea borrowed from our vegan strawberry cream bars. A pinch of sea salt enhances everything and balances sweetness.

Smart Swaps to Make It Nut-Free and Delicious

The standout feature of this vegan pumpkin cheesecake is that it’s totally nut-free. No almonds, cashews, or tree nut-based creams. Instead, it relies on allergy-friendly ingredients like:

• Sunflower seed butter: gives a nutty taste without allergens
• Coconut cream: thickens and adds richness without dairy
• Silken tofu: light, protein-packed, and ideal for blending
• Soy-free yogurt (like oat or coconut-based): for those avoiding both nuts and soy

Need to skip coconut? Use oat milk creamer or unsweetened soy yogurt in place of coconut cream. These still give body without overpowering the pumpkin flavor.

If you’re avoiding oil, blend a firmer version of tofu with a little lemon juice and maple syrup for brightness. For sweetener-free diets, this recipe also works with stevia or monk fruit—just adjust the quantities, as some sweeteners are much more potent.

No matter how you tweak it, this vegan pumpkin cheesecake without cashews can flex to suit any need—and still deliver that creamy, spiced, pumpkin-perfect bite.

No-Bake Assembly & Texture Tips

How to Layer and Chill the Vegan Pumpkin Cheesecake Just Right

Once your filling is smooth and spiced, it’s time to assemble. This vegan pumpkin cheesecake without cashews is a no-bake marvel—but it still needs a little chill-time magic to firm up properly.

Start by pressing your crust into the bottom of a springform pan or pie dish. If you’re using an oat-date base or crushed cookies with coconut oil, press firmly and chill it first while you blend the filling. We use this method in our no-bake strawberry pie, and it helps the crust hold shape during slicing.

Next, pour the pumpkin filling on top, using a spatula to smooth it evenly. Tap the pan gently on the counter to release any air bubbles. Once it’s level, cover it tightly and refrigerate for at least 6 hours. Overnight is ideal—it gives the vegan pumpkin cheesecake time to set up without cashews, just like we do in our banana split icebox cake.

This is where the no-bake element shines. No oven, no water bath, no cracks—just smooth, chilled perfection.

Getting the Perfect Texture Without Baking

The right texture is key to a satisfying vegan pumpkin cheesecake. Without cashews, your best tools are thick bases and stabilizers. Cornstarch, arrowroot powder, or agar agar help thicken the filling as it chills.

If using silken tofu, blend until absolutely smooth—no chunks allowed. Vegan cream cheese? Let it soften first. A bit of lemon juice can help brighten the flavor and mimic the tang of traditional cheesecake.

Once chilled, the result should be firm enough to slice cleanly, but creamy when you bite in. That’s the magic of a no-bake vegan pumpkin cheesecake done right—no cashews, no compromises.

Serving, Storage & Customization

Topping, Garnish, and Flavor Pairing Ideas

Once your vegan pumpkin cheesecake without cashews is set and chilled, it’s time to dress it up. For a dairy-free topping, a dollop of coconut whipped cream adds a light contrast to the rich filling. A drizzle of maple syrup or a sprinkle of cinnamon gives it a warm finish.

For a fruit-forward twist, spoon on a ribbon of our no-cook strawberry jam just before serving. It adds a sweet contrast and beautiful color. If you’re not nut-free, toasted pecans or crushed gingersnaps offer crunch.

This vegan pumpkin cheesecake without cashews also pairs beautifully with fall spices—try adding a pinch of clove or cardamom for extra warmth. And for a creative twist, follow our icebox cake no-bake dessert technique by building the cake in individual jars for a holiday party. Everyone gets their own slice, mess-free.

If you’re feeling fancy, use stencils and cinnamon dusting to create patterns or press pumpkin-shaped cookie cutouts onto the top layer for a playful finish.

How to Store and Freeze a Vegan Pumpkin Cheesecake

This no-bake dessert stores beautifully in the fridge. Just keep your vegan pumpkin cheesecake covered and chilled, and it will stay fresh for up to 5 days. Use an airtight container or wrap the pan in plastic wrap to keep it from drying out or absorbing fridge odors.

Freezing? Absolutely. Slice it first, then freeze each piece individually. This makes it easy to thaw just one serving at a time. Let slices thaw in the fridge overnight before serving—this preserves the creamy texture without sacrificing firmness.

Whether you’re prepping ahead for a holiday dinner or saving a slice for later, this vegan pumpkin cheesecake without cashews proves that storage can be just as stress-free as the recipe itself.

Conclusion

Making a vegan pumpkin cheesecake without cashews doesn’t mean compromising on flavor, texture, or holiday charm. With plant-based ingredients, simple no-bake methods, and allergen-friendly options, this dessert is as welcoming as it is delicious.

Whether you’re serving it for a cozy fall gathering or prepping ahead for Thanksgiving, this recipe proves that vegan baking can be easy—and indulgent. No cashews, no oven, no stress.

Frequently Asked Questions