Pumpkin Cheesecake

We started off the month with a squash recipe, and who would we be if we didn’t end it with something pumpkin related? Today we present to you: our vegan GF pumpkin cheesecake recipe! It’s a holiday favorite of ours and we hope it becomes a favorite of yours too! 

Notes and Modifications:
TOFU: To get a good cheesecake texture, we recommend using 
Mori-Nu Silken Firm tofu, as they have a silken tofu that is smooth, but firm enough to set after baking. If you can’t find it, don’t worry! You can still use a medium tofu, or silken and simply add a little more flour or starch to help it hold. 

CRUST: For the crust, we used a Mi-Del pre-made GF crust. If that’s not available to you, you can use any GF/Vegan graham cracker you like and simply crumble it up with sugar and vegan butter or coconut oil to make your own base. Instructions on that here

If you are able to consume nuts, you can also try making a crust out of ground nuts and dates. Recipe for that here

SOY FREE: If you can’t eat soy,  you can try making a delicious filling using cashew cream. Best part is – you don’t even have to bake it! We found a great recipe for it here

For the vegan cream cheese as part of the base, we highly recommend Tofutti, but feel free to use whatever cream cheese brand you like. Especially if you are soy free and opting for the cashew base, you can go for a nut-based cream cheese like Miyokos, Kite Hill, or Violife.  

Pumpkin Cheesecake 



-Premade graham cracker crust (we use mi-del for gluten free)

-1 Tub (8-10oz) of vegan cream cheese (we use tofu, but you also may use cashew if you can’t do soy)

-2 Packs (24oz) of silken-medium soft tofu (we use mori-nu brand silken firm)

-¾ Cup sugar

-2 Tbsp lemon juice

-1 cup Pumpkin puree

-2 Tbsp GF flour + 1 Tbsp starch (corn or potato)

-1.5 Tsp each of cinnamon + pumpkin spice 

-Vanilla (to taste)



Preheat oven to 350 degrees fahrenheit.

Blend your cream cheese and tofu together, with half the sugar until smooth. 

In a separate bowl, thoroughly mix together your pumpkin puree, remainder of sugar, spices, and about ⅓ of your tofu and cream cheese blend.

Pour your plain cream cheese mix onto your crust, then lay on or swirl in your pumpkin mix. 

Tent with foil and bake for 20-30 minutes. Then remove the foil and continue baking for another 15-20 minutes until the top looks to be lightly set. 

Let it cool in the oven with the door propped open, then chill in the fridge for 2 hours until chilled and firmly set. 

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