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No Bake Vegan Pumpkin Cheesecake Recipe

★★★★★

4.5 from 69 reviews
  • Author: Lana
  • Total Time: 8 hours 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

This no-bake vegan pumpkin cheesecake combines creamy, spiced pumpkin filling with a crunchy biscoff cookie crust, topped with velvety biscoff cream and charming pumpkin-shaped truffles. Perfectly set in the fridge, this dessert offers a rich, indulgent texture without any baking required, suitable for vegan and dairy-free diets.

Ingredients

Scale

Pumpkin Butter

  • 1 batch homemade pumpkin butter (divided: 350g / 1 ¼ cups for filling, 60g / ¼ cup for truffles)

Crust

  • 200 g biscoff cookies
  • 80 g unsalted vegan butter (block-style)
  • 1 teaspoon pumpkin spice mix
  • ½ teaspoon sea salt

Filling

  • 60 g vegan butter (block-style) for browning
  • 200 g cashews (soaked ahead of time)
  • 500 g vegan cream cheese
  • 80 g vegan Greek-style yogurt
  • 30 ml pure maple syrup
  • 1 teaspoon ground cinnamon

Pumpkin Truffles

  • 60 g pumpkin butter (remaining from batch)
  • 100 g biscoff cookies
  • 6 pecan halves (each cut in half)

Biscoff Cream Topping

  • 100 g biscoff spread
  • 200 g coconut whipping cream (chilled)

Instructions

  1. Prepare: Make the pumpkin butter up to 3 days ahead and refrigerate until ready to use. Divide it into 350g for the cheesecake filling and 60g for the pumpkin truffles. Pre-soak cashews in water for 4 hours or quick-soak in boiled water for 30 minutes. Rinse and drain the cashews. Line a 7.5 or 8-inch springform cake pan with parchment paper covering the base and sides.
  2. Make the crust: In a food processor, pulse the biscoff cookies, vegan butter, pumpkin spice mix, and sea salt until the mixture clumps together and holds when pressed between fingers. This creates a sticky crust dough.
  3. Form the crust: Press the crust mixture evenly into the base of the prepared pan, smoothing with fingers or a spoon to compact tightly. Refrigerate the crust while preparing the filling to set.
  4. Brown the butter: Heat 60 g of vegan butter in a saucepan over medium heat, swirling constantly. Watch until it turns golden brown and emits a nutty aroma, then immediately remove from heat to avoid burning and bitterness.
  5. Prepare the filling: In a high-speed blender, combine 350 g pumpkin butter, the browned vegan butter, soaked cashews, vegan cream cheese, vegan Greek-style yogurt, pure maple syrup, and ground cinnamon. Blend until smooth and creamy with no lumps. Pour the filling over the chilled crust and refrigerate for at least 8 hours, preferably overnight, to allow it to set firmly.
  6. Make pumpkin truffles: In a food processor, blend the remaining 60 g pumpkin butter with 100 g biscoff cookies until finely ground. Divide the mixture into 10-12 portions and roll each into a ball. Use a toothpick to create ridges, mimicking pumpkin lines, and top each with half a pecan half to resemble a pumpkin stem.
  7. Remove from pan: Carefully remove the cheesecake from the springform pan and peel away the parchment from the sides. If needed, smooth edge imperfections with a cake scraper. Place the cake in the freezer for 30 minutes to firm up before decorating.
  8. Make biscoff cream: Using an electric mixer, whisk 100 g biscoff spread in a large bowl until light and fluffy. Gradually add chilled coconut whipping cream in 3-4 additions, whisking well between each to form a smooth, pipeable cream. Transfer this mixture to a piping bag and refrigerate until ready to decorate.
  9. Decorate the cheesecake: Pipe the biscoff cream around the edges of the chilled cheesecake and arrange the pumpkin truffles on top to garnish beautifully.
  10. Storage: Store the finished cheesecake in an airtight container or cover it with plastic wrap and refrigerate for up to 5 days to maintain freshness and texture.

Notes

  • Homemade pumpkin butter can be prepared up to 3 days in advance and refrigerated.
  • Soaking cashews is essential for a smooth filling; overnight soak is best but quick soak works too.
  • The pumpkin spice mix adds warming spices balancing the pumpkin flavor; use a pre-made blend or make your own with cinnamon, nutmeg, ginger, and cloves.
  • Vegan cream cheese should be firm and cream cheese style for best texture.
  • Vegan Greek-style yogurt adds tanginess and creaminess; alternatives include plant-based thick yogurt.
  • Use a good quality biscoff spread for the creamy topping to achieve authentic flavor.
  • This cheesecake requires refrigeration to set properly since it is no-bake.
  • For extra firmness before decorating, chilling in the freezer for 30 minutes is recommended.
  • You can substitute pecans with walnuts or almonds for truffle decorations if desired.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: vegan pumpkin cheesecake, no bake cheesecake, vegan dessert, pumpkin dessert, biscoff crust, dairy-free cheesecake, vegan pumpkin recipes

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Find it online: https://mealsbylana.com/no-bake-vegan-pumpkin-cheesecake-recipe/