Introduction

This no bake vegan pumpkin cheesecake is a luscious and creamy dessert perfect for celebrating autumn flavors. With a spiced biscoff crust and a rich pumpkin filling, it offers a delightful combination of textures and taste. Plus, it’s easy to make ahead, making it ideal for gatherings.

A round pumpkin cheesecake sits on a white marbled surface, with a thick, crumbly brown crust as the bottom layer and a smooth, dense orange pumpkin cheesecake layer above it. The top is smooth and light orange, decorated with dollops of tan cream frosting arranged evenly on the edge. Each frosting dollop is topped with a small dark brown pumpkin-shaped decoration, made to look like little pumpkins with a small pecan stem. One slice is being lifted by a spatula, showing the creamy inside texture and the same pumpkin decoration on top of the frosting. Around the cake are a few scattered autumn leaves in red, orange, and brown shades, adding a fall feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch homemade pumpkin butter (see note 1)
200 g biscoff cookies (see note 2)
80 g unsalted vegan butter (block-style)
1 teaspoon pumpkin spice mix (see note 3)
½ teaspoon sea salt
60 g vegan butter (block-style)
200 g cashews (soaked ahead of time, see note 4)
500 g vegan cream cheese (see note 5)
80 g vegan Greek-style yogurt (see note 6)
30 ml pure maple syrup
1 teaspoon ground cinnamon
100 g biscoff cookies (see note 2)
6 pecan halves (each cut in half)
100 g biscoff spread
200 g coconut whipping cream (chilled)

Instructions

Step 1: Prepare the pumpkin butter up to 3 days ahead and refrigerate until ready to use. Divide it into 350 g (1 ¼ cups) for the filling and 60 g (¼ cup) for the pumpkin truffles. Soak the cashews in water for 4 hours or quick-soak in boiled water for 30 minutes, then rinse and drain. Line the base and sides of a 7.5 or 8-inch springform pan with parchment paper.
Step 2: Make the crust by adding 200 g biscoff cookies, 80 g vegan butter, pumpkin spice mix, and sea salt to a food processor. Blitz for a few minutes until the mixture sticks together when pressed between your fingers.
Step 3: Press the crust mixture firmly into the base of the prepared pan, smoothing it down with your fingers or a spoon to create an even layer. Refrigerate while you prepare the filling.
Step 4: Brown the 60 g vegan butter for the filling by heating it in a saucepan over medium heat. Swirl constantly until it turns a golden brown color with a nutty aroma. Remove from heat before it darkens to avoid a bitter taste.
Step 5: In a high-speed blender, combine 350 g pumpkin butter, the browned vegan butter, soaked cashews, vegan cream cheese, Greek-style yogurt, maple syrup, and ground cinnamon. Blend until smooth and creamy with no lumps. Pour the filling over the crust and refrigerate for at least 8 hours or overnight to set.
Step 6: For the pumpkin truffles, blitz the remaining 60 g pumpkin butter with 100 g biscoff cookies in a food processor until finely ground.
Step 7: Divide the truffle dough into 10–12 portions and roll into balls. Use a toothpick to press lines around the sides to resemble pumpkins, and top each with a halved pecan piece.
Step 8: Carefully remove the cheesecake from the springform pan and peel away the parchment paper. If needed, clean the sides gently with a cake scraper and place the cheesecake in the freezer for 30 minutes to firm before decorating.
Step 9: Prepare the biscoff cream by whisking 100 g biscoff spread in a bowl with an electric mixer until light and fluffy. Gradually add the chilled coconut whipping cream in 3–4 parts, whisking well after each addition. Transfer the cream to a piping bag and refrigerate until ready to use.
Step 10: Pipe the biscoff cream around the edges of the cheesecake and decorate with the pumpkin truffles on top.

Tips & Variations

Use quick-soaked cashews if you’re short on time, but soaking longer yields a creamier filling.
Substitute biscoff cookies with ginger snaps or graham crackers for a different flavor profile.
For an extra pumpkin boost, add a little pumpkin puree to the filling mixture.
Chill the cheesecake overnight for a firmer texture that slices more cleanly.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. To serve, remove from fridge and let sit for 10-15 minutes at room temperature for easier slicing. Avoid freezing as the texture may change.

How to Serve

A round pumpkin-colored cheesecake with three visible layers: a crumbly brown base, a thick smooth yellow-orange middle layer, and a glossy lighter orange top layer. Around the edge of the top are pale beige swirls of cream and small dark brown pumpkin-shaped decorations, each topped with a small pecan piece. The cheesecake is placed on a white plate with a speckled design, set on a white marbled surface scattered with colorful autumn leaves and small white pumpkins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin cheesecake without a food processor?

A food processor is recommended to achieve the best texture, especially for the crust and truffles. However, you may crush the cookies by placing them in a sealed bag and using a rolling pin, and blend the filling using a high-speed blender if available.

Is it necessary to soak the cashews for the filling?

Yes, soaking softens the cashews and helps achieve a smooth, creamy filling without grittiness. If you’re short on time, quick-soak them in boiled water for 30 minutes as an alternative.