I once ran a half marathon then promptly headed to the Cheesecake Factory to order a fat slice of white chocolate macadamia cheesecake. It was apparently so worth it I did the exact same thing the following year.
Though I haven’t run a race since then, I still crave cheesecake immensely. So rich, sweet, and like custard and cake in one. What’s not to love? But my dairy days are long behind me so I set out to vegan-ize this bad boy. Mission seriously accomplished.
This recipe starts with a 2-ingredient graham cracker crust (my personal favorite crust). But to keep it gluten free, try my Vegan Gluten-Free Gingerbread Men for a slightly spicier deep, amber flavor. You really can’t lose either way.
While the crust is baking, prepare the two fillings in a blender and then swirl away. One hour in the oven and this gorgeous pie is transformed into a seriously legit vegan cheesecake. Jaws will drop – trust me on this one.
This pie is ridiculously close to actual cheesecake. It’s:
Creamy
Smooth
Custardy
Pumpkin-infused
Subtly spiced
Perfectly sweet
Seriously decadent
& Kind of amazing
I too was skeptical of whether or not a baked vegan cheesecake was a) possible, and b) capable of topping the glory that is 7 ingredient no-bake cheesecake. Turns out, yes to both (even though these little gems will always have a place in my heart).
While this pie would make the perfect Thanksgiving dessert alongside our classic Vegan Gluten Free Pumpkin Pie, I think it would be perfect year-round. With a few creative substitutions, I even think pumpkin could be substituted for other flavors (like blueberry or peanut butter!), and still be amazing. Yes, experimenting will ensue. Don’t you worry.
If you guys make this recipe, we’d love to know! Take a picture and tag it #minimalistbaker on Instagram! Happy holiday baking, friends. Cheers!
Note: recipe updated 10/19/21 to address reader issues with flavor balance.
Vegan Pumpkin Swirl Cheesecake
Ingredients
CRUST
- 7 ounces vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie // 7 ounces yield ~1 3/4 cups ground)
- 5 Tbsp vegan butter (or sub coconut oil)
CHEESECAKE
- 1 12.3 ounce package firm silken tofu* (gently pressed dry // I used Morinaga brand)
- 1 1/2 Tbsp coconut oil (melted)
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 heaping cup unsweetened almond milk
- 1/3 cup maple syrup or brown sugar (or sub honey if not vegan)
- 2 Tbsp cornstarch or arrowroot powder
PUMPKIN SWIRL
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1 Tbsp cornstarch or arrowroot powder
- 3 Tbsp maple syrup or brown sugar (or sub honey if not vegan)
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F (176 C). Add graham crackers to food processor and mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.
- Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work // as original recipe is written // adjust if altering batch size) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.
- Bake for 10-12 minutes or until slightly browned. Then set aside to cool. Keep oven at 350 F.
- In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.
- Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.
- First, pour cheesecake filling into pre-baked crust, then dollop with pumpkin filling and use a knife or toothpick to swirl (I used a chopstick). Set on a baking sheet.
- Bake for 1 hour – 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.
- Let cool completely. Then loosely cover with a paper towel (to catch moisture) and then very loosely with foil and chill for at least 6 hours or overnight before serving.
- To serve, gently slice and top with coconut whipped cream, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon.
- If you’re feeling extra decadent, this would be amazing with my Vegan Pumpkin Pie Ice Cream. Will keep stored in the fridge for up to a few days, though best when fresh.
Notes
*If you aren’t into tofu or can’t find silken firm, you can sub 1 1/4 cups (as original recipe is written // adjust if altering batch size) raw cashews with varied results. Before blending, soak in boiling hot water for 1-2 hours (or overnight in cool water), then thoroughly drain. Add to recipe where I instruct to add the tofu (Note I have not tried this method but based on prior experience with cashews I believe it would work).
*Vegan Gingersnaps recipe.
*Inspired by, loosely adapted from Post Punk Kitchen
*Adapted from my Vegan Gluten-Free Pumpkin Pie
*Nutrition information is a rough estimate.
Robyn says
I normally love MB recipes and I really wanted to love this but I found it to be really bland. After reading through previous reviews I doubled the pumpkin spice AND added fresh ginger and it still tastes pretty blah.
So sorry to hear you didn’t enjoy this one, Robyn. What brand of pumpkin did you use? Some brands can be really bland. We find Libby’s to be the best.
Melina says
Hej!!! I made this one and is so delicious!! I add 1 tbsp of peanut butter 😋 couldn’t resist haha and it turn out super good!!! Thanks you. I have a question please. If I make mini cheesecakes, in small baking forms, is it the same time in the oven?
Hope you can answer this, I wan to make them for my girls first year party
We’re so glad you enjoyed it! We’d suggest a shorter baking time if baking mini cheesecakes.
Baylee Friedlander says
I’m really glad I read the comments because I used a really bland brand of pumpkin, so it was really watery tasting. So I subbed the almond milk with pumpkin spice almond milk creamer and added some cinnamon and orange essential oils to the cheesecake filling so it was really flavorful! Then for the crust I actually found pumpkin snaps so I used those instead of ginger snaps and it was really great! Next time I will not cheap out on the canned pumpkin and get a better brand though!
Ooo, this sounds delish! Thanks so much for the lovely review and for sharing your modifications, Baylee!
ALICE Wright says
Thank you! I’ve been looking for a dessert to bring for a family gathering, and, I was happy to find one finally without cashews! Thanks!
So glad you enjoyed it, Alice! Thanks for sharing!
Hubert says
I made this for Thanksgiving and it is so, so delicious. Comes together really easily. Not overly sweet, perfectly spiced, and as always, silken tofu surprisingly works! Loved this recipe. Definitely didn’t eat half of the pie by myself.
Yay! We’re so glad you enjoyed it, Hubert! Thanks so much for sharing!
Ann Dillemuth says
Yum!!! I’m not sure I’d call this a cheesecake, though – for me it came out more like a tangier, creamier pumpkin pie. The fillings were both very liquidy and the pumpkin swirl filling didn’t dollop on, it sank to the bottom of the pie when I poured it on (resulting in a cool double-layer pie). It baked up perfectly though! I thought this was plenty sweet with the maple syrup amounts given – added some vanilla based on some other comments. I also used oat milk as that’s what I had in the fridge. Will definitely make this again!!
Tina says
Completely agree with this . delicious pie but not really cheesecakey! Can’t discern the layers after baking either.
Karina says
Hi, I was wondering if you use cashews instead of tofu do you bake it for the same amount of time?
Yes, same amount of time!
Robb Quinn says
Where can the silken tofu be purchased?
Alyssa says
Question: where do I find silken tofu? I’ve been trying to find it for forever, but all I find is “soft”. Is it the same thing/would it work?
Hmm odd! Most grocery stores carry silken tofu.. If you can’t find silken firm, you can sub 1 1/4 cups (as original recipe is written // adjust if altering batch size) raw cashews with varied results. Before blending, soak in boiling hot water for 1-2 hours (or overnight in cool water), then thoroughly drain. Add to recipe where I instruct to add the tofu. Hope this helps!
Arelai Ephraim says
I made this for my office party today and my coworkers loved it! They would never have guessed that there’s tofu in it. I made some slight variations such as using a ginger snap crust and adding additional sweeteners and vanilla extract to mask the slight tofu-y aftertaste. I must say that the consistency is much more pumpkin pie like than cheesecake, but it’s delicious nevertheless. I highly recommend making it.
Laura says
Hi Dana! I’m trying to make a pumpkin cheesecake just like this one! Do you think there is any way I could just add pumpkin purée and spice to this recipe and it would still come out the same consistency? Or no? Please let me know what you would recommend !!
Laura :)
Rachel Krantz says
If I’m using a premade crust should I still prebake for 10 minutes you think?
Hi Rachel! You shouldn’t have to!
Theresa says
Is it possible to combine this recipe with the Vegan Pumpkin Cheesecake recipe? I really like the pumpkin swirl aspect of this cheesecake, but don’t want to use tofu. I am thinking of making the cheesecake recipe and adding the swirl and crust from this recipe, however, I did notice that the other recipe doesn’t require the cake to be baked. Any thoughts?
Hi Theresa! We haven’t tried it, but if you do let us know how it turns out!
Theresa says
I ended up combining the recipes as I discussed before and it turned out great! I brought it to Thanksgiving dinner amongst carnivores and it was completely devoured. I was asked if I could make it again for Christmas this year. The pumpkin adds an element of sweetness that complimented the cheesecake nicely.
jean says
My husband’s two comments were “It tastes like cardboard” and “It needs sugar.” I honestly think it’s okay but him hating it is a bummer because I’m really not excited about eating the whole thing myself.
kerri McCarton says
Hi! I love this recipe i can’t wait to try it! I wanted to make one without a swirl but was curious if i could just blend all the ingredients together? Thank you!
Hi! That should work!
Daniel says
So good and easy to make! I didn’t mess it up and I’m definitely not a baker ;)
Chandler says
I made this for Thanksgiving and just now got around to rating it… better late than never I guess! I thought this was really delicious and flavorful, not sure why there are so many comments about lack of flavor! My 13 year old niece looooved it! Will definitely make again!
Bt says
I made this last night, just took it out of the fridge to taste… I had really high hopes for this recipe and was let down. While the texture was smooth and creamy, the flavor was pretty bland and I could still taste the tofu. Since I hate wasting food , I’ll probably be dousing the rest with maple syrup or melted chocolate. Bummer
Eimear says
Hi Dana, I’m so excited to make this tonight for Christmas! But I’m not sure if I’ve bought the right tofu? I have the Morinaga soft (its the one not in the refrigerated section) should I have bought the firm one instead?
Steve says
One of the absolute best vegan desserts I’ve ever come across. Was able to freeze 1/2 the pie (as individual slices) and it’s just as delicious when thawed. I also made the cornbread and zucchini lasagne. All delicious and easy.
Vidala Lindo says
I just attempted to make this now I think i messed up. When I blended the cheese cake filling it wasn’t creamy it wasn’t as thick. Kinda looked like a smoothie kind of but not thick it was very watery. I added the proper amounts of all ingredients. Idk what happened.
So then I added flour to thicken it up now that’s its done it sure doesn’t have the texture of cheesecake. More like a bread pudding but less thick. Should I just have left it watery ?
Steve says
Make sure the tofu is dry by pressing a tofu brick (I use extra firm) between two plates with a weight on the top plate for 20-40 mins or buy a tofu press (I got mine from amazon). Adding flour will totally change the texture totally.
Rebekah Lema says
Hi I made this the other day and the taste is incredible but I was wondering if maybe I did something wrong when it comes to the texture? Mine was like a cross between a pudding type pie and a pumpkin pie, not at all close to a cheesecake texture? Did I do something wrong? Or is there a way to get the texture to be more … cheesecake like? I guess more ‘dense’?
Hi there! I will say this isn’t “exactly” like a cheesecake texture, but more the flavors that make it. I’d suggest trying something closer to this recipe if you’d like that classic cheesecake texture!
Steve says
Mine certainly turned out like cheesecake! I’m going to make this for people who think vegan is a nasty word!
Andrea says
I made this tonight for a potluck at work tomorrow. I am newly GF WFPB. Love your blog! Absolutely LOVE it! So. I didn’t have time to make the ginger snap cookies but would have preferred to. I couldn’t find GF ginger snaps or even almond shortbread cookies (seriously can’t believe they don’t exist…) And it MUST be GF. I have GF friends counting on me to bring a dessert we can enjoy. So. I looked thru your blog and found just the crust. An oatmeal almond crust from your banana cream pie recipe. Spiked that baby with some cinnamon and used vegan butter instead and voila! Baking it smelled heavenly. Then the custard. While it didn’t taste exactly like cheesecake it had a really nice texture, subtle sweetness just a touch of twang like the real deal and all in all this tastes like a really nice pumpkin seasonal dessert. One I will definitely make again – with some planning for the ginger snaps. Thanks for your wonderful inspiration!
Andrea says
Update: I just ate it at the potluck. OK. I admit it. I had TWO pieces. It is delish! The oatmeal almond crust worked beautifully, is holding up wonderfully with the right amount of crumble and with the hint of cinnamon it tastes like a wonderful oatmeal cookie crust. Coworkers are raving about it. Now. My comment is this. It is wonderful and silky but it doesn’t scream cheesecake. What it screams is pumpkin silk pie or Pumpkin Cream Pie. I think some reviews have been a little hard on this because of expectation of the word cheesecake. You have to have an open mind. appreciate it for what it is. Don’t get all caught up in the cheesecake. Appreciate the creamy pumpkin and wonderful warm spice flavor. It is very much welcome on my Thanksgiving table.
Spazv says
Hi miminamilist-
I made his recipe a few years ago and I absolutely loved it, as did the recipients.
My question is- what adjustments can be made if I wish to make this without the pumpkin and using vegan cream cheese??
Do you happen to have another recipe for “plain” cheesecake without the cashews and using the vegan cream cheese or even the tofu??
Thank you!!
Spazv
Jarka says
I just made this yesterday, and this was my 1st tofu dessert. I must say, at first, I was a bit untrusty to the taste, but the more I ate the more I loved it! The crust is amazing, I could eat that all day long, the filling is fresh and spicy :) BTW in Slovakia, they don’t sell the pumpkin spice, so I used the chineese 5 spice and it was cool ;) Thanks for inspiration, next i want to try to use half tofu and half cashew
Adam says
So good!!!
I did this recipe for Canadian Thanksgiving. I used the recipe for the gingerbread crust, so it ended up being a bit of extra work since I had to make the pancake mix, then use that to make the gingerbread crust, then make the cheesecake filling. But it was worth all the effort!
I made this in a spring form pan and simply cooked it a little longer. It turned out beautifully!
Tom says
Ads! I understand the need for adverts, but I cannot use this page on my iPhone without loads of pop ups and re directions to the app store asking me to download rubbish apps!?
So much for minimalist…
Susan says
I was wondering about the crust on the cheese cake- if I wanted to use the gingerbread recipe, is it different then the cookies or do you just lay it out? It seems like it would be hard not crumbly. And how long do you bake for and at 3:50?
I just found your blog and I’m very excited about using it! Thank you!
Adam says
Susan, I did this recipe with the gingerbread crust last weekend. I just pressed the batter out on the bottom of a spring form pan and then baked it at 350. It worked, but the crust was a bit hard to cut. If I do this again, I will simply make a batch of gingerbread cookies then crush them so I have gingerbread crumbs to use to make the crust.
Logan says
Finally got around to making this last night and was blown away. I made it with the cashew suggestion and it was great!
Kate says
I bought some Kite Hill almond ricotta and I really want to use it instead of tofu. Would it be an even replacement or would I use less/more?
I can’t comment b/c I’ve never cooked with that product! Sorry, Kate!
Andrea says
I like the idea but the recipe may need some changes. I think it needs more sugar, spices, and an extra tablespoon or two of a thickener. For a firmer texture, reduce the non-dairy milk or substitute with non-dairy yogurt or coconut cream.
Avi says
Another great recipe from Minimalist Baker! We are glad to share it with our customers. Happy Halloween!
Lina says
I love all of your recipes but this one was inedible for me… I really like pumpkin etc…
But the texture was not great at all…
Same for the taste, it tasted just like baked silken tofu!
I hope I will find a better recipe for cheesecake!
Julie says
Can I use this crust with the other pumpkin cheesecake recipe? Some people in my family don’t like dates. :0(
Cori Anne says
HI! This looks sooooo delicious. I have a Thanksgiving dinner to go to tomorrow and I am in charge of the dessert. I would love to make this BUT some one is allergic to cashews and another person is allergic to soy. SO would it work with regular cream cheese (gasp! obviously it wouldn’t be vegan anymore)…let me know if you think it could work!
Love your blog so much – everything’s always the best!
xo
Cori Anne
Yes! I do!
Megan says
Is the Lemon Juice a crucial part? Is there a substitute? I am allergic to all citrus fruits, other than that this recipe looks amazing!
Jo says
Have tried this, love it 99.5% but am definitely thinking of making it with cashews next time. Would you still bake the cheesecake if you used cashews or would you just fridge/freezer it?
Mmm, I would still try baking it, but I haven’t yet! Let me know if you do!
Kimberley says
Unfortunately my attempt at this recipe didn’t seem to go very well. I used a premade crust but otherwise followed the filling instructions exactly as stated.
It ended up being like very bland pumpkin pie that was not the right firm texture I was hoping for.
Hmm, so sorry Kimberly! I hate hearing when something doesn’t work out. Perhaps adding a bit more sweetener or spices next time?
Roxanne says
I’m sad to say that this recipe was not a winner for me. I love pretty much everything else I’ve tried from your site, but…this dessert was almost inedible. The texture was weird (and I have a vitamix so everything was blended like crazy), it was overly lemony, and it just wasn’t good. We ate one piece and pitched the rest. I hate wasting food and I was super excited to serve this on Thanksgiving, but it was one of those vegan knock offs that tasted too much like a knock off, IMHO. Oh, well! My quest for the perfect vegan cheesecake continues! So far, the best one I’ve found is a raw vegan cheesecake.
Olivia says
Hi! I was wondering if I could substitute the Tofu with soaked cashews? If so, would I use the same amount of blended soaked cashews for the Tofu?
Thanks!
Yes! I haven’t tried it myself but am pretty confident it would react similarly. I would recommend subbing 1 1/4 cups raw cashews soaked overnight in cool water, OR for 1 hour in very hot water.
Rosey says
Made this for Thanksgiving and I loved it. Although, I used a vegan, organic pre-made graham cracker crust. It worked out great! I just ate the last piece for breakfast this morning. :( However, that being said the color was not orange(pumpkin-y) at all…it was almost like an unattractive light brown. For this reason, my pie was not eaten by my family at Thanksgiving. The only person to try it was my aunt who commented that it was ” good, but not sweet enough”. Anyways, like I said I loved it and the color didn’t bother me and I found the sweetness perfect!
Thanks for sharing, Rosey!
Anne says
I was really excited to make this for thanksgiving and unfortunately it did not live up to my expectations . Followed the recipe to a t, even used the same brand of tofu…and it turned out like more of a lightly pumpkin flavored mousse pie- none of the thickness or tang of a regular cheesecake. It wasn’t even sweet enough; everyone tasted the bitterness of plain pumpkin. I love a lot of the recipes on this site, though. this is just a dud
Ally says
Umm, I made this pie last night for Thanksgiving, and it was SOOOO GOOD. It’s taking all I have not to eat the entire thing in one sitting :). I did sub Coconut Oil for the crust (had to add 1 more T), which turned out great. I also omitted the Almond Milk in the pumpkin layer to make it thicker. Fantastic recipe, thanks!!
Sharee Credo says
Just made this tonight, and my gosh…I’d like to just dig in and skip the refrigeration part. It’s been cooling on the counter for approximately 10 minutes now, and since then my husband has gone in the kitchen twice to get a better smell I guess; my 2 year d neat swept the pan right off the counter; and my 3 year old managed to get a finger taste!! Thanks for sharing.
Stephane says
Hello! Could you blend the pumpkin in with the cheesecake ingredients for a smooth pumpkin cheesecake?
Ashley says
Genius! This looks amazing! Serious contender for our Thanksgiving dinner. I absolutely love every recipe on your blog. True talent!
Thanks Ashley! xoxo
Renee H. says
Dear me, you have stirred the hunger bear inside me! I am obsessed with vegan cheesecakes. I shared your link for this recipe on my page about vegetarian Thanksgiving recipes, I hope that is all right! I also mentioned your vegan stuffing recipe.
emily says
Wonderful Recipe. I made mine with extra firm tofu because I didn’t have silken and it turned out great. I didn’t have any moisture on mine after baking , I think because I used the extra firm tofu. I also subbed half brown sugar and half honey because I didn’t have maple syrup. I also did a gluten free traditional pie crust and it was great from simply gluten free except I used brown rice flour. The pie in the morning had the swirl mark design on top which made it look even more spectacular.
thank you, I just love your recipes.
Wrig1989 says
It feels so yummy. It will be an awesome idea for Thanksgiving eve. Well i prefer something else in place of pumpkin as it is not of my taste.
Matea says
This looks so good! Thanksgiving wouldn’t be complete with pumpkin desserts!
Matea says
Oops, I meant “without pumpkin desserts;” that was a veeery bad typo :)
kris says
how do you gently press dry the tofu? Do you just pat it with paper towels?
Jordan @ The Balanced Blonde says
Seeeriously?! I am way, way too impressed by this right now. Totally wishing I was there eating this and dying over the delish graham cracker crust (the best part of any good pie)!! Wooo this post has definitely gotten me in the Thanksgiving spirit! Yum, yum.
Ah yay! Hope you love it. Jordan, I thoroughly enjoyed your one part plant podcast! So inspiring. Thanks for being vulnerable and sharing your story!
Ceara @ Ceara's Kitchen says
Holy! Can you send me a piece of this right now?! :D It looks amazingly good!! Pinned :)
I wish!!
Jennifer @ Show Me the Yummy says
I LOVE vegan baking! I’m excited to try this one…I’ve only made cheesecake with tofu once and everyone went CRAZY over it and had no idea that there was tofu in there :)
Yay! Yeah, if you do it right, tofu is usually undetectable!
Barbara says
I eat a whole half gallon of ice cream after each marathon that I run. ;)
I made this last night and its currently sitting in my fridge for when I get home from work today…can’t wait to taste it! It smelled delicious!!
Oh yay! I hope you love it!
Gaby says
I would do that after a half marathon too!! Looks yummy!!
The Blonde Chef says
Your vegan pies are always the best! (I’ve made a few and they have always turned out perfectly!) I have officially added this to my list of “must-bakes”!
Thanks for the kind words! Hope you love this pie.
Lydia @ Suitcase Foodist says
I love this recipe. My husband is allergic to dairy, so vegan is the way to go for him in avoiding the milk/cream/butter trifecta that usually comes with baking. He created a vegan pumpkin pie recipe last week on our blog. I am going to have to steer him towards your recipe for pumpkin cheesecake!
Jessica | Saucy Pear says
I’m new to the whole vegan-baking thing (I’m not vegan, just intensely curious), so MIND.BLOWN. Is it bad that I want to make this just for the “you made a vegan cheesecake?” shock-factor?!
Also, ditto on the water bath question someone else posted.
Nope! Not bad at all. And no, a water bath isn’t required!
Jessica DeMarra says
Oh my. I think this cheesecake and I are going to be friends. Though the raw cashew vegan cheesecake is good, I like that this uses tofu and is baked then cooled. Weird question: is a water-bath required for this cheesecake as well? I know a dairy cheesecake uses one to prevent cracking but I do not know if the same rule applies for a non-dairy. Thanks!
Agreed! The raw vegan cheesecakes still have my heart, and you could totally add pumpkin butter and/or pumpkin pie spices to my original recipe to make them Thanksgiving friendly. There’s now water bath required for this pie!
Robin says
Can we use vegan cream cheese instead of tofu ?
Yes! I would use the equivalent amount of cream cheese as I mentioned for tofu (probably 1.5 containers). And instead of blending, I would put it in a food processor or whisk by hand. Good luck!
Aubrey says
Did you try this?:) how did it turn out?
Ana @ Ana's Rocket Ship says
My oh my, this is SOOOO pretty! Definitely worth doing a marathon for!
brugesvegan says
Don’t found pumpkin pie spice in shops here.
Can I make it myself? A combination of cinnamon, cloves, nutmeg, … ?
Jacinta says
I’ve used 2 parts cinnamon per 1 part of ginger and nutmeg before! So 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg :)
brugesvegan says
thanks for the suggestion Jacinta!
Yep! I’d mix cinnamon, ginger, all spice and cloves! A pinch of nutmeg is always nice, too.
brugesvegan says
thanks for the suggestion Dana!
Shari says
I cook oil-free, but for Thanksgiving I’d consider making an exception. Is the coconut oil essential to the texture or consistency of the filing or could it be omitted? Thanks, this looks so wonderful!
Not essential, just recommended :D
JC says
Could this be baked in a cheesecake pan Ot tart pan vs a pie pan . Or would the filling recipe have to be doubled?
I think it would work, the filling would just be a little shallow. But honestly, with this cheesecake, I wouldn’t go too deep with it. Otherwise, you’ll need to really stretch out the cooking time. Let me know how it goes if you give it a try!
Kathryn says
All of your recipes lately have looked so over-the-top delicious! I’ve got to try this–and the shepherd’s pie, and the pumpkin pie, and the eggplant parmesan…my to-cook list is growing long. :)
haha, sorry to exhaust your list! But I hope you love them all, Kathryn ;D
jenna @ just j.faye says
YUM! This looks delicious!
ml says
This looks amazing! I ‘tricked’ my family (out of love of course) with a vegan, tofu based pumpkin pie last year and my recipe was touted as “the best pumpkin pie I’ve had.” So, I will certainly have to step things up this year and this recipe may just do the trick!
Whoop! Hope they enjoy this undercover dessert, too!
Arthur in the Garden! says
Yum!
Levan @ MyWifeMakes.com says
Staring at swirls is hypnotising enough, Staring at swirls on a pumpkin cheesecake?! A spellbinding recipe! Yet another totally awesome creation, Dana!
Thanks Levan!! xoxo
Danielle @.Chits and Chats and Chocolate says
Who needs the marathon? I’d eat this all day, everyday if I could! The cracks in the top are so beautiful!
My family has a tradition of always eating lasagna and cheesecake on Christmas. I know everyone would love this!
Perfect tradition! I’m working on a vegan lasagna as well. Hopefully it will arrive before Christmas!
Liz @ Floating Kitchen says
This sounds like the perfect treat after a half marathon. Or you know, to reward myself for doing the dishes or taking out the trash. Love that swirl!
you get me
Leigha @ The Yooper Girl says
I’ve been wanting to do another half so bad! I can’t wait to try this. I’ve been eating less and less dairy and I actually feel a difference. Now when I eat it my stomach gets upset! Where are those gold forks from? They’re beautiful!
My stomach is SO sensitive to dairy now, too! Even if there’s a little bit in something I can tell. The forks are from West Elm!! Love them. LOVE.
Aubrie says
This will be my first attempt at dairy free cheese cake so excited .. my husband hopefully won’t even know the difference ;))
Connie says
Saving this for Thanksgiving! My mouth is already watering!
Connie
Katrina @ Warm Vanilla Sugar says
Ha! Last year a friend and I ran a half marathon and ate cheesecake in ours bed afterwards!! So glad we agree that cheesecake is King. This sounds lovely!
Ha! Perfect plan. Sounds like we had the same idea.
Claudia @Breakfast Drama Queen says
Wow, this looks amazing! I absolutely love how your vegan cheesecakes don’t call for dairy-free “cream cheese”. Tofu or cashews all the way!
Yes! I found that dairy-free cream cheese upset my stomach. Hope you enjoy this version!
Mandy says
Funny, I was just going to ask if you could substitute Daiya cream cheese, because i can’t digest soy anymore. The last few times I’ve tried, it’s made me completely miserable. The recipe looks delicious, though!