Dairy-Free Pumpkin Cheesecake

Indulge in the creamy decadence of Dairy-Free Pumpkin Cheesecake, a fall-inspired dessert that’s perfect for those avoiding dairy without sacrificing flavor. This luscious cheesecake features a gluten-free option for the graham cracker crust, sweetened with maple syrup and bound together with melted coconut oil for a buttery texture. The silky filling combines canned pumpkin puree, dairy-free cream cheese, and coconut cream, enhanced by the warm spices of pumpkin pie seasoning and a hint of vanilla. Baked to perfection and chilled for a rich, velvety finish, this pumpkin cheesecake is a crowd-pleasing treat that’s ideal for holiday gatherings or cozy autumn evenings. Easy to prepare and packed with seasonal flavors, this recipe is a must-try for pumpkin lovers seeking a dairy-free dessert that feels indulgent and satisfying.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Graham cracker crumbs (gluten-free, if desired)
• 0.5 cup Coconut oil, melted
• 2 tablespoons Maple syrup
• 1 cup Canned pumpkin puree
• 16 ounces Dairy-free cream cheese
• 0.5 cup Coconut cream
• 0.75 cup Brown sugar
• 2 tablespoons Cornstarch
• 1 teaspoon Vanilla extract
• 2 teaspoons Pumpkin pie spice
• 0.5 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Mix well until the crumbs are evenly coated.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Step 4

Bake the crust in the preheated oven for 10 minutes. Remove and let cool.

Step 5

In a large bowl, beat together the dairy-free cream cheese and coconut cream until smooth.

Step 6

Add the pumpkin puree, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and smooth.

Step 7

Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 8

Bake for 45-50 minutes, or until the center is set and slightly jiggly. The edges should be a bit puffed.

Step 9

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.

Step 10

Transfer the cheesecake to the refrigerator to chill completely, at least 4 hours or overnight, before serving.

Step 11

Before serving, run a knife around the edges of the pan to loosen the cheesecake and remove the springform rim.

Step 12

Slice and enjoy your dairy-free pumpkin cheesecake!

Nutrition Facts

Serving size	(1340.8g)

Amount per serving	% Daily Value*
Calories	4433.7

Total Fat 291.0g	0%
Saturated Fat 168.3g	0%
Polyunsaturated Fat 2.1g
Cholesterol 4.9mg	0%
Sodium 4305.1mg	0%
Total Carbohydrate 454.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 266.3g
Protein 35.3g	0%

Vitamin D 0IU	0%
Calcium 418.9mg	0%
Iron 10.4mg	0%
Potassium 1178.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 3.1%

Carbs: 39.7%