Ultimate Vegan Pumpkin Pie Cheesecake with Gluten-Free Oat Crust & SunButter Frosting

Experience the ultimate fall dessert: a luscious Pumpkin Pie Cheesecake featuring a crispy gluten-free oat crust, a velvety dairy-free coconut cashew cream cheese filling, and an irresistible SunButter frosting.

There’s nothing quite like the cozy embrace of autumn, and with it, the comforting aromas of pumpkin and warm spices filling the kitchen. This past season brought a unique rhythm to our home, with M enjoying more time at home due to an unexpected government shutdown. While the circumstances were unusual, Flora and I cherished having him around more, transforming our daily routine into a delightful blend of work and play.

Our energetic Australian Shepherd, Flora, truly thrives with M’s constant presence. When friends inquire about his time off, my go-to response is often, “Oh, he’s doing a lot of training (read: intense play) with Flora!” Their bond is truly heartwarming. Flora’s piercing blue gaze often locks onto M, and with a simple “What do you need?”, she’s off, retrieving her most prized possession: Frisbee.

This well-loved yellow silicone disc has braved over a year of enthusiastic tugging, countless throws, dirt, and endless dog slobber. Frisbee is an honorary member of the family, and watching them chase it round and round the main level, narrowly missing lamps, furniture, and occasionally, my face (which usually prompts a stern reminder that “someone is going to get hurt!”), always brings a smile to my face. It’s during these energetic sprints that I sometimes pause and wonder about the wisdom of placing an Australian Shepherd in a two-level condominium!

Beyond Flora’s spirited play sessions, M’s increased presence at home also presented a wonderful opportunity to indulge his favorite dessert: cheesecake. It dawned on me that despite my love for all things pumpkin and cheesecake, I hadn’t yet shared a pumpkin pie version on the blog. That revelation sparked the creation of this exquisite Pumpkin Pie Cheesecake, a recipe that perfectly captures the essence of fall in a fun, shareable, and utterly delicious dessert.

This isn’t just any pumpkin cheesecake; it’s thoughtfully crafted to be inclusive and satisfying for everyone. Featuring a delicate, crunchy gluten-free oat crust, a rich and velvety dairy-free coconut cashew cream cheese filling, and crowned with a unique, creamy SunButter frosting, it’s a dessert that beautifully pays tribute to the season while catering to various dietary preferences. It’s a guaranteed crowd-pleaser, perfect for any gathering, or simply to enjoy as a special treat at home.

Crafting the Perfect Gluten-Free Almond-Oat Crust

The foundation of any great cheesecake is its crust, and this Almond-Oat Crust is designed to impress. It beautifully mimics the buttery, crumbly texture of a classic graham cracker crust but without any gluten or traditional crackers. Instead, we harness the wholesome goodness of gluten-free oats and raw almonds, bound together with coconut oil and a touch of coconut sugar for a hint of natural sweetness. This combination not only ensures a delightful texture but also infuses a subtle nuttiness that complements the pumpkin filling perfectly.

Here’s a closer look at the simple, whole-food ingredients you’ll need to create this fantastic crust:

• Gluten-Free Organic Old Fashioned Rolled Oats: Choose certified gluten-free oats to ensure this recipe is suitable for those with sensitivities. They provide a wonderful coarse texture and a hearty base.
• Raw Almonds: These add a rich, buttery flavor and contribute to the firm yet crumbly consistency of the crust. They also pack a nutritional punch.
• Himalayan Sea Salt: A pinch of salt is crucial to balance the sweetness and enhance the overall flavor profile of the crust, preventing it from tasting flat.
• Coconut Sugar: This unrefined sugar offers a caramel-like sweetness that’s less processed than white sugar, aligning with a more wholesome dessert philosophy. Adjust to your desired sweetness.
• Coconut Oil: When melted, coconut oil acts as the perfect binder, holding the oats and almonds together to form a cohesive crust. It also adds a delicate tropical hint that pairs well with the coconut cream in the filling.

With just these five simple ingredients, you’re well on your way to creating a robust, flavorful, and incredibly satisfying crust that’s both easy to make and universally loved.

The Heart of the Dessert: Rich & Creamy Pumpkin Cheesecake Filling

The star of this dessert, the Pumpkin Cheesecake Filling, is where the magic truly happens. Prepare for a super creamy, incredibly rich, and undeniably delicious experience! This velvety filling achieves its luxurious texture and vibrant flavor through a clever combination of plant-based ingredients, making it entirely dairy-free yet utterly decadent. The key to its unparalleled creaminess lies in the softened raw cashews and rich coconut cream, which replace traditional dairy cream cheese while still delivering that signature cheesecake mouthfeel.

Here’s what you need to create this dreamy Pumpkin Cheesecake Filling:

• Raw Cashews: These are the secret to the filling’s exceptional creaminess. When soaked and blended, they transform into a smooth, neutral base that mimics the texture of cream cheese beautifully.
• Coconut Cream: Using only the thick, solid part of full-fat coconut milk (or pre-packaged coconut cream) adds richness and a subtle tropical undertone, enhancing the luxurious consistency.
• Vegan Cream Cheese: A block of your favorite vegan cream cheese adds that classic tangy “cheesecake” flavor and helps to firm up the filling as it chills.
• Pumpkin Purée: The essential ingredient for authentic pumpkin pie flavor and that gorgeous autumnal hue. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already spiced and sweetened.
• Arrowroot or Cornstarch: This acts as a thickener, helping the cheesecake filling to set perfectly during baking and chilling, ensuring a sliceable texture.
• Pure Maple Syrup: Our natural sweetener of choice, maple syrup contributes a warm, rich sweetness that pairs wonderfully with pumpkin and other fall spices.
• Unrefined Coconut Sugar: Another natural sweetener, coconut sugar adds depth to the sweetness profile and complements the other unrefined ingredients.
• Lemon Juice: A splash of fresh lemon juice is vital for balancing the richness and adding a bright, zesty tang that makes the “cheesecake” flavor pop.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves delivers all the classic, comforting flavors associated with pumpkin pie, enveloping each bite in warmth.

With these carefully selected ingredients, you’ll achieve a pumpkin cheesecake filling that is not only dairy-free and vegan but also incredibly satisfying and bursting with seasonal flavor. It’s a true masterpiece of plant-based baking!

The Unforgettable Touch: Irresistible SunButter Frosting

While this Pumpkin Pie Cheesecake is absolutely delightful on its own, adding the SunButter Frosting elevates it to an entirely new level of decadence. This frosting isn’t just an optional extra; it’s a creamy, slightly nutty, and perfectly sweet layer that complements the pumpkin filling in an extraordinary way. And the best part? It’s incredibly simple to make, using just two core ingredients, meaning you’ll want to drizzle or spread it on everything once you realize how effortless and delicious it is!

This frosting is particularly fantastic for those with nut allergies, offering a safe yet rich alternative to peanut or other nut-based frostings. SunButter, made from roasted sunflower seeds, provides a unique flavor profile that’s distinct yet familiar, adding depth without overpowering the delicate pumpkin notes.

Here’s all you need to create this marvelous SunButter Frosting:

• Organic SunButter: This is the star ingredient. For the best results, use a freshly opened jar of Organic SunButter. Its smooth, creamy consistency and naturally sweet, slightly savory flavor provide the perfect base for a rich frosting. Its “nutty” profile, despite being nut-free, creates an exciting contrast with the sweet pumpkin.
• Pure Maple Syrup: This natural sweetener not only adds sweetness but also contributes to the frosting’s smooth texture and subtle caramel notes. It blends seamlessly with the SunButter to create a balanced flavor.

That’s truly it! Just two ingredients combine to form a frosting that’s rich in flavor, allergen-friendly, and surprisingly versatile. It’s a delightful topping that adds an extra layer of gourmet appeal to your pumpkin pie cheesecake, making each bite an unforgettable experience. Once you try it, you’ll be finding excuses to make it again and again.

Step-by-Step Guide: How to Make This Irresistible Cheesecake

How to Prepare the Gluten-Free Almond-Oat Crust

Creating the perfect crust is the first essential step for this cheesecake. Begin by soaking your raw cashews for the filling: add them to a mixing bowl and cover them completely with boiling hot water. Let them soak for a full hour, uncovered. This crucial step softens the cashews, ensuring an ultra-creamy filling later on. Once soaked, drain and rinse them thoroughly, then set aside.

While the cashews are soaking, preheat your oven to 350°F (175°C) and prepare your baking pan. Line a standard bread pan with parchment paper, leaving an overhang on the longer sides to easily lift the cheesecake out later.

For the crust mixture, combine the gluten-free oats, raw almonds, a pinch of Himalayan sea salt, and coconut sugar in a high-speed blender or food processor. Process on high until the mixture forms a fine, sandy meal. Ensure there are no large chunks of almonds remaining for an even texture.

Next, add the melted coconut oil to the oat and almond meal. Pulse the mixture on low speed until a loose, crumbly dough begins to form. You might need to scrape down the sides of the blender a few times to ensure everything is well combined. The mixture should stick together easily when pressed between two fingers.

Transfer this delightful mixture to your parchment-lined bread pan. Using the back of a spoon or your fingers, spread it evenly across the bottom of the pan. Be sure to press firmly, extending the mixture up the sides of the pan to form the crust edges. This creates a beautiful, structured base for your cheesecake.

Bake the crust in the preheated oven for 20 minutes, or until the edges turn a lovely golden brown and smell fragrant. Remove the pan from the oven and let it cool slightly while you prepare the filling. Once cooled, reduce your oven heat to 325°F (160°C) for the cheesecake filling.

Creating the Velvety Pumpkin Cheesecake Filling

Rinse out your blender to ensure no crust residue mixes with your smooth filling. Now, add all the prepared ingredients for the Pumpkin Cheesecake Filling: the soaked cashews, creamy coconut cream, vegan cream cheese, pure pumpkin purée, arrowroot starch (or cornstarch), pure maple syrup, unrefined coconut sugar, fresh lemon juice, and aromatic pumpkin pie spice.

Blend the mixture on high speed until it is incredibly creamy and smooth. This may take several minutes. Periodically stop the blender and scrape down the sides with a spatula to ensure all ingredients are thoroughly incorporated and no cashew chunks remain. The goal is a perfectly uniform, silky consistency.

Once smooth, taste the filling and adjust the flavors as needed. If you desire more tang, add a bit more lemon juice. For extra sweetness, stir in a touch more maple syrup. This step allows you to customize the cheesecake to your preference.

Carefully pour the creamy pumpkin filling over your pre-baked and slightly cooled crust in the bread pan. Gently spread it into an even layer using your spatula. To release any hidden air bubbles and ensure a perfectly smooth top, gently tap the cake pan on your counter several times.

Transfer the pan back to the oven and bake for 50 minutes to 1 hour. The cheesecake is ready when the edges appear very slightly dry and the center still has a gentle jiggle when the pan is lightly shaken. This slight jiggle is normal and indicates a perfectly creamy texture upon cooling. Over-baking will result in a dry cheesecake.

Once baked, remove the cheesecake from the oven and let it rest on the counter until it’s completely cool to the touch. This can take a couple of hours. Resist the urge to frost it while warm, as the frosting will melt.

Whipping Up the Delightful SunButter Frosting

While your cheesecake is baking and beginning to cool, you can easily prepare the SunButter frosting. In a large mixing bowl, combine the Organic SunButter and pure maple syrup. Stir vigorously with a spoon or whisk until the ingredients are thoroughly combined and you have a thick, smooth, and spreadable frosting. It should be consistent in color and texture.

Taste the frosting and adjust for sweetness. If you prefer it a little sweeter, simply add another tablespoon or two of pure maple syrup and mix well. If your frosting seems a bit too runny, perhaps because your SunButter was extra oily or your maple syrup was very thin, you can add a tiny sprinkle of almond flour (or even a little powdered sugar) to thicken it up to your desired consistency. Conversely, if it’s too thick, a drop of plant-based milk can thin it slightly.

Once the pumpkin cheesecake is completely cooled – this is crucial for the frosting to set properly – evenly spread the SunButter frosting across the top. Ensure a uniform layer from edge to edge for a beautiful presentation.

Finally, cover the frosted cheesecake tightly and transfer it to the refrigerator. It needs to chill overnight, or for a minimum of 4-6 hours. This refrigeration period is essential for the cheesecake to fully set, firm up, and allow the flavors to meld beautifully. The longer it chills, the better the texture and taste will be.

SunButter: A Highlight for Flavor and Dietary Needs

The delightful pairing of sunflower seed butter and pumpkin in this recipe creates a truly unique and delicious flavor profile, making it a standout for Fall gatherings and beyond. The “nutty” essence of this naturally salt and sugar-free Organic SunButter is particularly outstanding when mixed with maple syrup to craft our simple yet elegant two-ingredient frosting. It offers all the richness and depth you’d expect from a traditional nut butter, but in a completely allergen-friendly package, making this cheesecake accessible to even more people.

Beyond its fantastic taste, SunButter is a powerhouse of nutrition. It’s packed with plant-based protein and healthy fats, transforming this dessert topping into a superior choice for those looking for wholesome options. For optimal creaminess and to avoid any unwanted clumps in your frosting, I highly recommend using a freshly opened jar of SunButter for this recipe. Its natural oils will be perfectly emulsified, ensuring a silky-smooth finish.

Feeling adventurous? You can easily innovate with this recipe by swapping out the Organic SunButter for Chocolate SunButter. This simple change will instantly transform your frosting into a rich, decadent chocolate version, adding another layer of flavor complexity that chocolate lovers will adore. It’s a wonderful way to experiment and personalize your cheesecake experience.

Serving and Enjoying Your Vegan Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake isn’t just a dessert; it’s an elevated culinary experience, perfect for celebrating the rich flavors of autumn. Its vibrant orange hue and comforting spices make it an ideal centerpiece for any fall occasion, from casual family dinners to elegant Thanksgiving feasts and festive holiday gatherings. It’s a sophisticated yet approachable treat that truly shines.

To serve this beautiful creation, carefully lift the cheesecake out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into elegant bars or wedges. For an extra touch of indulgence, consider topping each slice with an optional dollop of vegan whipped cream, a dusting of cinnamon, or even a delicate drizzle of extra maple syrup or SunButter.

What makes this cheesecake truly special is its universal appeal. It’s perfect for cheesecake lovers of all kinds, regardless of their dietary needs. Because it is completely vegan, gluten-free, dairy-free, and refined-sugar-free, this recipe ensures that everyone at your table can enjoy a decadent treat without compromise. It’s a thoughtful and delicious option for those with allergies or specific dietary preferences, making your celebrations inclusive and enjoyable for all.

The beautiful orange color naturally lends itself to fall and winter occasions, adding a festive touch to your spread. This cheesecake is not only perfect to make and share for entertaining but also an excellent make-ahead dessert. It will keep beautifully in the refrigerator for up to one week, although its peak freshness and flavor are best enjoyed within the first few days. This makes it a convenient option for busy holiday preparations, allowing you to focus on other aspects of your meal.

Prepare to impress your guests and delight your family with this extraordinary, wholesome, and utterly delicious Pumpkin Pie Cheesecake. Enjoy every flavorful bite!

Explore More Vegan Cheesecake Creations

If you’ve fallen in love with this Pumpkin Pie Cheesecake, you’re in for a treat! Our collection of vegan cheesecake recipes offers a diverse array of flavors and styles, all crafted with wholesome, plant-based ingredients. Whether you’re craving fruity, chocolatey, or nutty, there’s a vegan cheesecake for every palate and occasion. Dive into these delightful recipes and expand your repertoire of delicious, dairy-free desserts:

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

• Vegan Raspberry Cheesecake

• Vegan Blueberry Cheesecake

We’d Love to Hear From You!

Have you tried making this delightful Vegan Pumpkin Pie Cheesecake with SunButter Frosting? We absolutely love seeing your creations and hearing about your experience! Your feedback is incredibly valuable and helps us continue to develop more delicious, wholesome recipes for you to enjoy.

Please take a moment to leave a comment, rating, and review below. Tell us what you loved, any adjustments you made, or how it was received by your family and friends. Your insights are truly appreciated!

Don’t forget to give us a shout-out on Instagram when you share your beautiful cheesecake photos. Use the hashtag #floraandvino so we can see your amazing creations and share them with our community!

For more plant-based recipe inspiration, check out our Pinterest page. Pin this recipe and many others to your boards so you can easily find them for your next baking adventure.

Love this post and want to stay updated with our latest recipes and wellness tips? Head over to our homepage and subscribe to our newsletter. Get delicious updates delivered right to your inbox, ensuring you never miss a new yum!

XO Lauren

Print

 

This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!