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    Home » Recipes » Dessert Recipes

    Vegan Double Layer Pumpkin Cheesecake

    Published on October 28, 2019 by Kate, Updated on November 18, 2020 - 10 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side overhead shot of a slice of vegan pumpkin cheesecake with text overlay for pinterest

    This double layer vegan pumpkin cheesecake is lightly spiced, creamy and rich, and super easy to whip up!  Make it a day or two ahead and serve it cold for a wonderful holiday dessert that pleases most any palate!

    side overhead view of a slice of vegan pumpkin cheesecake on a marble background

    Whether you're a pumpkin enthusiast or just looking for a fun and festive alternative to basic pumpkin pie, this is your recipe!  Serve it to all your non-vegan friends and then watch their eyes pop out when you tell them that the dessert they just devoured is vegan - just don't tell them how easy it was to make!

    This pumpkin cheesecake is AMAZING for Thanksgiving (or ANY Fall day, honestly). And if you want more Thanksgiving recipe ideas, check out these vegan holiday recipes.

    side closeup shot of vegan cheesecake showing the layers on the end with a forkful removed and topped with caramel sauce and vegan whip cream

    How to make double layer Vegan Pumpkin Cheesecake:

    Add vegan cream cheese, vegan sour cream, vanilla extract, lemon juice, cornstarch, and organic sugar to medium sized mixing bowl and whip with beaters until completely smooth (Photos 1 & 2).

    Add 1 heaping cup of cheesecake filling to the bottom of an extra large (10 inch) graham cracker crust.  Spread out evenly (Photo 3).

    Now add canned pumpkin puree, pumpkin pie spice, cinnamon, salt, brown sugar, and almond milk (or other non-dairy milk) to remainder of the white cheesecake filling in your initial bowl (Photo 4).

    process shots of making the first layer of vegan pumpkin cheesecake and adding the remaining ingredients for the second layer

    Beat the remaining white cheesecake filling and added ingredients until smooth.  Then dollop gently over the first white layer of cheesecake and spread out until smooth (Photo 6).  Leave slightly higher in the center to avoid cracking once baked (Photo 7).

    Bake at 350 degrees in center of the oven for 55-65 minutes or until center seems mostly set (Your toothpick will NOT come out clean - it will set a lot more as it cools, so don't worry if the center is still a bit soft) (Photo 8).  Allow to cool at room temperature for at least an hour before placing in the refrigerator.  The cheesecake will tend to rise a bit during baking and then fall a bit as it cools - this is completely normal!

    Chill in the refrigerator for at least 4 hours or overnight to set completely! 

    overhead process shots of mixing together second layer of vegan pumpkin cheesecake, pouring it into the pan and baking it

    Serving ideas:

    Serve with a big dollop of vegan coconut whip cream and a drizzle of vegan caramel sauce for the ultimate experience!

    Making Ahead:

    You can make this a day or two ahead to help ease holiday meal prep!  It will keep (covered) in the refrigerator for up to approximately one week. 

    side shot of vegan double layer pumpkin cheesecake on a silver server over a plaid napkin

    Other Vegan Holiday Favorites:

    • White bean butternut mash - an amazing Fall side dish!
    • Vegan stuffed acorn squash - perfect for a vegan Thanksgiving!
    • Tender vegan steaks
    • Best easy vegan gravy
    • Vegan wild rice casserole
    • Fresh cranberry relish
    • Vegan cheesecake - if you prefer a classic cheesecake

    If you’ve tried this Vegan Pumpkin Cheesecake recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Recipe

    side closeup shot of vegan cheesecake showing the layers on the end with a forkful removed and topped with caramel sauce and vegan whip cream

    Double Layer Vegan Pumpkin Cheesecake

    This beautiful and decadent double layer vegan pumpkin cheesecake is an all around favorite that takes literally minutes to whip up! Beat, bake, chill, and serve!
    4.77 from 30 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Servings: 10 people
    Calories: 238kcal
    Author: Kate

    Ingredients

    First whip together:

    • 8 oz vegan cream cheese, I use non-hydrogenated (yellow label) Tofutti
    • 12 oz vegan sour cream, I use Tofutti
    • ½ cup organic granulated sugar
    • 3 tablespoon cornstarch, or sub with flour if needed
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract

    Next Add:

    • ¾ cup canned pumpkin puree, NOT pumpkin pie mix
    • ¼ cup brown sugar, packed
    • 2 tablespoon almond milk, or other nondairy milk
    • ¾ teaspoon pumpkin pie spice
    • ¼ teaspoon ground cinnamon
    • 1 pinch salt

    Crust and whipped topping

    • 1 10-inch graham cracker crust (store bought)
    • Vegan whipped cream , (optional)

    Instructions

    • Add vegan cream cheese, vegan sour cream, organic sugar, cornstarch, lemon juice and vanilla to a medium sized mixing bowl and whip with beaters until completely smooth.
    • Add 1 heaping cup of cheesecake filling to the base of an extra large (10 inch) graham cracker crust.  Spread out evenly.
    • Now add canned pumpkin puree, brown sugar, almond milk, pumpkin pie spice, cinnamon, and salt to remainder of the white cheesecake filling in your original mixing bowl.
    • Beat everything together until smooth.  Then dollop pumpkin filling gently over the first white layer of cheesecake and spread out until smooth.  Leave mounded slightly higher in the center to avoid cracking once baked.
    • Bake at 350 degrees in center of the oven for 60 minutes or until center seems mostly set (a toothpick will not come out completely clean from the center, but will firm later in the refrigerator).  Allow to cool at room temperature for at least an hour before placing in the refrigerator.  The cheesecake will tend to rise while baking and then fall a bit as it cools - this is completely normal!
    • Chill in the refrigerator for at least 4 hours or overnight to set completely! Serve cold with vegan whipped cream on top.

    Notes

    Serving ideas:

    Serve with vegan coconut whip cream and a drizzle of vegan caramel sauce for the ultimate experience!

    Making Ahead:

    You can make this a day or two ahead to help ease holiday meal prep!  It will keep (covered) in the refrigerator for up to approximately one week. 

    Nutrition

    Serving: 1slice | Calories: 238kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 268mg | Potassium: 45mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

     

     

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    Reader Interactions

    Comments

      4.77 from 30 votes (29 ratings without comment)

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      Recipe Rating




    1. Cindy Adams

      December 26, 2024 at 9:59 pm

      1 star
      This turned into some weird liquid mess when baking. I have no idea what happened but it is rubbery and weird.

      Reply
      • Kate

        January 03, 2025 at 2:05 pm

        Did the cheesecake set once it cooled? What brands of ingredients did you use? Just so I can test the recipe with your specific brands and see if I can offer any advice.

        Reply
    2. Bari

      October 21, 2024 at 10:45 pm

      I've been vegan for 26 years and this is the best vegan cheesecake I've ever made! I'm going to make your "best easy cheesecake" next!

      Reply
    3. Kate

      December 13, 2022 at 6:18 pm

      I haven't tried to freeze this vegan cheesecake, I really have no idea whether it would hold up well or if there would be a little bit of separation of ingredients as it thaws. I recommend making one and freezing 1 slice (or even half a slice) to see how it does, so you know for next time!

      Reply
    4. Sabrina

      October 15, 2022 at 1:08 pm

      Do you think it's possible to sub the cornstarch for arrowroot powder? Thanks🙂

      Reply
      • Kate

        October 19, 2022 at 1:29 pm

        Yes I think that should work! I think you typically need a little more arrowroot powder than cornstarch, so I would use 4 tablespoons (¼ cup arrowroot). Let me know how it turns out!

        Reply
    5. Shannon

      October 09, 2022 at 6:59 pm

      What's the cooking time if I am making these in cupcake molds instead? For individual cheesecakes! 🙂

      Reply
      • Kate

        October 13, 2022 at 3:59 pm

        I haven't tried it, but I would check on these about 25-30 minutes if they were individual cupcakes, and then decide from there whether to bake a little longer.

        Reply
    6. Rocio Vargas Campos

      November 12, 2021 at 11:49 am

      In my country I can’t find vegan cream cheese or sour cream. Do you know how can I swap this products?

      Reply
      • Kate

        November 13, 2021 at 10:46 am

        I have a recipe for vegan cream cheese here: https://www.veganblueberry.com/vegan-cream-cheese-recipe/ and there are lots of good recipes for plant based sour cream. I hope you are able to make this!

        Reply

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