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Vegan No-Bake Easy Pumpkin Cheesecake

Vegan Easy No-Bake Pumpkin Cheesecake

Aimee Field
If you're more spoopy than spooky at Halloween, then this vegan easy no-bake pumpkin cheesecake is perfect for you! A spiced ginger crust, creamy pumpkin filling and adorable piped pumpkin decorations. It's the sweetest scary treat there is!
Prep Time 45 minutes
Chilling Time 4 hours 20 minutes
Total Time 5 hours 5 minutes
Course Dessert
Cuisine British
Servings 10 Slices

Ingredients
  

Base

  • 200 g ginger biscuits
  • 75 g vegan block butter melted

Cheesecake Filling

  • 320 ml vegan double cream chilled
  • 400 g vegan cream cheese
  • 70 g icing sugar
  • 200 g canned pumpkin

Decoration

  • 40 g vegan block butter room temperature
  • 80 g icing sugar
  • green food colouring
  • orange food colouring

Instructions
 

  • For the base: Line the base of an 9in spring form tin with baking paper and set aside. Then blitz the ginger biscuits in a food processor until they are fine crumbs. Pour in the melted vegan butter and blitz again until it starts to hold together, and looks like wet sand. Tip this into your lined tin, and using a spoon or cup measure, compact the base down until its even. Then place in the fridge to chill for 20 minutes.
  • For the cheesecake filling: Using an electric hand-whisk, whisk the vegan double cream in a large bowl until thick and soft peaks. Then beat the vegan cream cheese and icing sugar together in a separate large bowl until well combined. Then whisk in the whipped double cream until the mixture thickens. Finally, whisk in the canned pumpkin until fully combined. Pour the cheesecake mixture on top of the chilled base and level with a spatula or spoon. Then cover with clingfilm and leave in the fridge overnight or for at least 4 hours to completely set. 
  • For the decoration: Beat vegan butter in a medium bowl, until creamy and lightened in colour. Then beat in the icing sugar until well combined. Remove a small amount of the buttercream and place into another small bowl, and mix in the green food colouring. Then add orange food colouring to the remaining buttercream in the larger bowl. Place both in a piping bag, with the orange piping bag fitted with a small star piping tip. Then pipe pumpkins with the orange buttercream over the top of the cheesecake, and then top each with a green stalk. And serve!

Notes

Cheesecake can be made a day in advance of serving, kept in the fridge and covered with clingfilm. 
Once served, cheesecake will keep well in the fridge for 3-4 days if tightly covered. 
Keyword cheesecake, ginger, No-bake, pumpkin, vegan