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No Bake Pumpkin Cheesecake made gluten free with vegan option
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5 from 7 votes

No Bake Vegan Pumpkin Cheesecake

This No Bake Pumpkin Cheesecake is made gluten free with a delicious spiced biscuit base and it's also dairy free and vegan too. A delicate pumpkin flavour topping with that tell-tale warmth of Pumpkin Spice. Dairy-filled option available too.
Prep Time20 mins
Chilling Time4 hrs
Total Time4 hrs 20 mins
Course: Dessert, Tea Time
Cuisine: Free From - gluten and vegan
Keyword: Cheesecake, Dairy Free, Egg Free, Gluten Free, Halloween, Pumpkin, Pumpkin Spice, Vegan
Servings: 12 slices
Calories: 417kcal
Author: Glutarama


For the biscuit base

  • 300 g Schar Spekulatius Biscuits or you can use digestives with cinnamon & ginger
  • 80 g butter I use Flora Plant Butter blocks

For the cheesecake topping

  • 150 ml whipping cream I use Food Heaven's DF Heavenly Sweetened Cream 1ltr carton
  • 170 g cream cheese I use own brand dairy free cream cheese
  • 150 g pumpkin puree I use tinned/canned pumpkin for the colour
  • 50 g butter Flora Plant Butter
  • 50 g TREX white solid vegetable fat/shortening
  • 100 g icing sugar confectioners sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg

For the cream decoration (optional)

  • 50 ml whipping cream DF Heavenly Cream
  • 50 g white chocolate drops I use own brand DF chocolate drops

For the caramel shards (optional)

  • 50 g caster sugar


To make the biscuit base

  • Add the biscuits to a food processor and blitz into crumbs. If you don't have a processor you could use a plastic bag and a rolling pin or like I do sometimes and use a large bowl and the end of the rolling pin
  • Melt the 80g of 'butter' and add to the biscuit crumbs and mix to combine.
  • Pour butter crumb mixture into a 20cm loose bottom cake tin that you've lined with a circle of greaseproof paper.
  • Using the back of a spoon or spatula smooth the crumbs until you have a solid flat biscuit base. Then pop into the fridge to chill whilst you crack on with the cheesecake topping.

To make the pumpkin cheesecake topping

  • In a mixing bowl whip the 'cream' until light a fluffy.
  • Melt the TREX and 'butter' in the microwave and set aside to cool a little.
  • Using a separate large bowl, combine the cream cheese, pumpkin puree, icing sugar and spices.
  • Now add the melted fat to the cream cheese bowl and whisk to combine.
  • Finally, add the pumpkin cream cheese mixture to the whipped 'cream' and whisk until thick and smooth.
  • Remove the base from the fridge and pour your pumpkin cheesecake topping into the cake tin, smoothing the mixture with a spatula
  • Return to the fridge while for at least 4 hours - however, I try to make my cheesecake the day before so it's in the fridge overnight.

Optional cream topping

  • Whip together the 'cream' and melted dairy free white chocolate. Next fill a piping bag with your favourite nozzle and stand in a glass in the fridge to harden.

Optional caramel shards

  • In a heavy non stick frying pan add the 50g caster sugar and shake to even the crystals out. Heat on a medium heat.
    DO NOT STIR! it takes about 5mins for the sugar crystals to start to melt.
  • When 50% of the sugar is melted you can gently shake the pan to encourage the rest of the crystals to melt.
  • Pour the molten sugar onto a silicone baking sheet and leave on the side to cool and harden. When ready to use simply cut into the caramel with a knife to get random shards.


Calories: 417kcal | Carbohydrates: 33g | Protein: 3g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 208mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2653IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg