Vegan Chocolate Pumpkin Cheesecake – No Bake!
Amazing vegan chocolate pumpkin cheesecake recipe is a no bake easy to make dessert that will have you going back for seconds! Gluten + nut free!
This no bake chocolate pumpkin cheesecake is more than just melted chocolate on top of cheesecake – the chocolate is in the whole dang cake!
Super rich, super fudgy, and full of chocolate, this twist on a traditional pumpkin cheesecake is not only made in one bowl (or blender) but it’s also dairy free, egg free, nut free, and gluten free! And because it’s a no bake recipe, you don’t have to worry about it taking up space in the oven on holidays! Make it in advance and enjoy it the day of!
You’ll love this fun addition to your dessert table, along with some other pumpkin classics like pumpkin pie, pumpkin spice latte cupcakes, and even a simple pumpkin tart.
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe card below.
- Pumpkin: Make sure you use real pure pumpkin and not pumpkin pie filling! There are other ingredients in the filling mix like spices and stabilizers that will interfere with the cheesecake.
- Chocolate: Your favorite bag of chocolate chips is perfect for this. I really like Enjoy Life and the Trader Joe’s Chocolate Chips.
- Cream Cheese: To make this nut free, use a soy based cream cheese like Tofutti or Philadelphia Plant Based (which is what I used in this recipe). Violife also makes a great vegan cream cheese!
- Powdered Sugar: A bit of powdered sugar to keep it sweet and the cornstarch helps to hold it all together.
- Vanilla: I love adding vanilla to chocolate desserts for the depth of flavor it brings.
- Graham Cracker Crust: I love to use a simple graham cracker crust here, and yes, there are vegan graham crackers! If you can’t find any near you, Biscoff cookies make for a great swap as do crushed chocolate sandwich cookies (aka Oreos).
Substitutions and Variations
To make this gluten free, simply use your favorite gluten free graham crackers or gluten free Oreos for a chocolate crust.
To jazz up this cheesecake even more, you can add a teaspoon of instant espresso powder to make a Pumpkin Spice Chocolate Latte inspired dessert!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making this no bake chocolate pumpkin cheesecake can be done in 3 easy steps!
Step One: Make the Crust
Start by putting the crust together. Blitz the graham crackers (or cookies) in a food processor, or get in a quick workout and smash them yourself with a rolling pin. Mix the crumbs together with a spoonful of brown sugar and the melted butter. Pat this into a spring form pan and set it aside.
Step Two: Make the Filling
In a food processor or a blender, combine the pumpkin, melted chocolate, softened vegan cream cheese, the vanilla, and the powdered sugar. Blend until smooth and fully combined.
Step Three: Chill
Transfer the cheesecake mixture into the prepared pan and smooth the top. Place it uncovered in the fridge for 4 hours or overnight and you are done!
Toppings Ideas
Here are some delicious ideas of how to top this pumpkin chocolate cheesecake!
- Vegan caramel Sauce
- Vegan Chocolate Sauce
- Vegan whipped cream
- Chopped candied pecans (if not avoiding nuts!)
How to Store
Fridge: Store this cheesecake covered in the fridge for up to 5 days.
Freezer: Store this cheesecake in a freezer safe container for up to 2 months. Let it thaw in the fridge overnight before serving after freezing.
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Equipment
- 8-inch (20-cm) Springform Pan
- Mixing bowls and spoons
- Measuring cups and spoons
- blender or food processor
Ingredients
- 2 cups graham cracker crumbs
- 1 tablespoon brown sugar
- 1/2 cup vegan butter melted
- 1 cup pumpkin
- 1 1/2 cups chocolate chips melted
- 1/2 cup vegan cream cheese
- 1 teaspoon vanilla
- 6 tablespoons powdered sugar
Instructions
- Make the crust. In a food processor or with a rolling pin, crush the graham crackers (or cookies) into fine crumbs. Add in the brown sugar and melted vegan butter, mixing well until the crumbs are fully coated with the vegan butter. Press this into a springform cheesecake pan. You do not need to spray or line with parchment. The cake will easily release after chilling. Set this aside in the freezer while you make the filling.
- Make the cheesecake. In a blender or a food processor combine the pumpkin, melted chocolate, softened vegan cream cheese, vanilla, and powdered sugar. Blend until fully combined, making sure to scrape the sides of the blender so it all is incorporated. The batter will be very thick.
- Chill and serve. Remove the crust from the freezer. Carefully pour the batter into the prepared pan, using a spatula to smooth the top. Place the cheesecake in the fridge and let set for 4 hours or overnight.
- Plating. Carefully remove the springform pan from the cheesecake. Slice and serve with your choice of toppings. Enjoy!
- Tip: For the cleanest slice, place the cheesecake in the freezer for 20 minutes before slicing and serving.
Notes
Nutrition
More Fall Dessert Recipes
As the weather cools down, the apple, spice, and pumpkin recipes heat up! These cozy recipes are made to enjoy all the flavors of fall, from pumpkin spice to apple and cinnamon and everything in between.
