Creamy Pumpkin Vegan Cheesecake Recipe with Tofutti

Name: Creamy Pumpkin Vegan Cheesecake Recipe with Tofutti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 5.3 oz graham crackers (about 14 whole crackers); 1/2 cup dates (pitted); 1/2 cup sugar; 1/4 cup coconut oil ( butter flavored ); 30 oz vegan cream cheese (Tofutti brand, room temperature); 1/4 cup coconut cream (be sure to skim this off the top of the can and do not get any of the milk with it); 1 cup sugar; 1 teaspoon pumpkin spice; 1/2 teaspoon cinnamon; 1/3 cup pumpkin puree ((not pumpkin pie filling)); 4 tablespoons cornstarch; 1 tablespoon vanilla extract; 1 14oz coconut cream (chill the can, then scoop out 1/4 cup of coconut cream only); 1/2 cup powder sugar; 1 teaspoon vanilla extract; 2 tablespoons pumpkin seeds (shelled (optional))

Instructions

Prep:20minCook:50min

This rich creamy pumpkin vegan cheesecake recipe with Tofutti is sure to become a holiday favorite. This cheesecake has a rich dairy-free creamy filling flavored with warm fall spices, a sweet crust, and dairy-free whipped topping.

Updated at: Thu, 12 Feb 2026 17:19:59 GMT