Does Cheesecake Factory have vegan options?

Yes, Cheesecake Factory offers a limited number of vegan options, including salads and pastas, but they don’t currently serve a dedicated vegan pumpkin cheesecake. That’s why this homemade vegan pumpkin cheesecake without cashews is such a great alternative—fully plant-based and allergy-friendly.

Can you eat a no-bake cheesecake straight away?

Technically, yes, but for the best texture, let your no-bake cheesecake chill for at least 6 hours. This helps the filling firm up, especially in a vegan pumpkin cheesecake without cashews, where silken tofu or vegan cream cheese needs time to stabilize.

Why is my no-bake cheesecake base soggy?

Too much moisture in the crust ingredients or skipping the chill time can lead to sogginess. Use dry ingredients, press firmly, and chill the crust before adding your vegan pumpkin filling. A soggy base is avoidable with proper prep.

How do I make my no-bake cheesecake firmer?

To make a firmer no-bake cheesecake, use thickeners like cornstarch, arrowroot, or agar agar in your filling. For vegan pumpkin cheesecake without cashews, blend the base smoothly and chill overnight for best results.

Vegan Pumpkin Cheesecake (No Cashews, No Bake!)

Vegan Pumpkin Cheesecake: How to Make It Without Cashews

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A creamy, spiced vegan pumpkin cheesecake that’s completely nut-free and requires no baking. Perfect for fall and allergy-friendly holidays.

Author: Em GREER
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours
Yield: 8 slices 1x
Category: No-Bake Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

1 1/2 cups graham cracker crumbs or oat-date crust

1 cup pumpkin purée

1 cup vegan cream cheese or silken tofu

1/2 cup coconut cream

1/4 cup maple syrup

2 tbsp cornstarch or arrowroot powder

1 tsp vanilla extract

1 tsp pumpkin spice

1/2 tsp cinnamon

Pinch of salt

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Instructions

1. Press crust mixture into pan and chill.

2. Blend pumpkin, cream cheese, coconut cream, maple syrup, cornstarch, and spices until smooth.

3. Pour filling into crust and smooth the top.

4. Cover and chill for 6 hours or overnight.

5. Top with coconut whipped cream and garnish.

6. Slice and serve chilled.

Notes

Chill crust for a firmer base.

For oil-free, replace coconut cream with oat or soy yogurt.

Let cheesecake fully set overnight for clean slices.

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 12g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Find it online: https://www.whattowhipup.com/vegan-pumpkin-cheesecake-without-cashews/