Gluten Free Vegan Pumpkin Cheesecake

Gluten Free Vegan Pumpkin Cheesecake

Whether you avoid dairy or not, this gluten free vegan pumpkin cheesecake is going to knock your socks off.

Feel free to use regular cream cheese, sour cream and butter, but know that the recipe also works deliciously with these non-dairy alternatives. It’s a simple but oh-so-delicious autumnal twist on traditional cheesecake that just might have you rethinking your Thanksgiving desserts!

I’ve baked it in large tart pans, casseroles, pie plates or little muffin tins — any way you slice it, this recipe is fantabulous and no one will ever miss the dairy, eggs or gluten.

gluten-free-vegan-pumpkin-cheesecake-bites

Bake in a 9×13 dish and slice mini-bites for party food.

Vegan and gluten-free Pumpkin Cheesecake will knock your socks off! Baked as a tart, mini-bites or a full pie, it's gorgeous and tastes of the season! |gfJules.com

Gluten Free Vegan Pumpkin Cheesecake

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1 hr

Ingredients:

  • 8 oz. (1 cup) organic silken tofu (or regular tofu, pressed & whipped in a food processor to smooth)
  • 8 oz. (1 cup) pumpkin purée
  • 8 oz. (1 cup) non-dairy cream cheese, plain (Tofutti®; Go Veggie™ or Daiya™) – room temperature
  • 4 oz. (½ cup) non-dairy sour cream (Follow Your Heart®; Tofutti® Better Than Sour Cream) or plain yogurt (coconut, almond or soy)
  • 2 Tbs. gfJules™ All Purpose Gluten Free Flour
  • 2/3 cup sifted confectioner’s sugar
  • ½ cup granulated cane sugar
  • 2 tsp. pure vanilla extract
  • 2 cups gluten free gingersnaps (processed to crumbs)
  • 4 Tbs. melted non-dairy butter alternative (Earth Balance® Buttery Sticks)
  •  3 oz. chocolate chips, non-dairy (Enjoy Life®) – optional

Method:

gluten free cookie empty crust

Crust:

Preheat oven to 325° F.

For the crust, stir the crushed gingersnaps in with the melted butter until they hold together when pressed between your fingers. If the mixture is too dry, add another tablespoon of melted butter; if it is too wet, add more crushed gingersnaps or gfJules™ flour.

Stir in the chocolate chips (I like using the Enjoy Life Mini Chips here because they aren’t so large that it makes the crust fall apart; if your chips are larger, pulse in a food processor to make them slightly smaller before mixing in).

Press into the bottom of a lightly oiled springform pan, pie plate or mini tart pans. Bake in the oven for 10 minutes while preparing the filling.

gluten-freee-vegan-pumpkin-cheesecake

 

Cheesecake:

For the cheesecake filling, blend the tofu, pumpkin, cream cheese, sour cream and gfJules™ flour together until smooth, either in a food processor or using a stand mixer.  Add the sugars and vanilla and mix well.

Pour into the prepared crust – only fill 2/3 of the pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake.  Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.

Mini tart pans need only cook for 25-30 minutes — test with a toothpick to ensure they are done.

Remove to cool to room temperature before refrigerating. Serve cold.

vegan gluten free pumpkin-cheesecakes

To prepare with this decorative feathered look, follow these instructions instead:

Whip together all cheesecake ingredients except pumpkin. Beat well until completely combined. Scoop out 1 1/4 cups of this mixture and set it aside in a separate bowl. Stir in the pumpkin puree to the bowl with remaining cream cheese mixture and blend until completely mixed.

Once both mixtures are ready, pour half of the pumpkin mixture on top of the crust. Pour lines of the plain cream cheese mixture across the top of the pumpkin mixture. Using a butter knife cut into the top of the mixture by drawing lines down the length of the pan. This will feather it through the pumpkin mixture.

Pour the remaining pumpkin mixture on top and follow with the remaining cream cheese mixture in lines on top of the pumpkin mixture. Pull the cream cheese mixture through the pumpkin mixture with a butter knife as you did with the first layer.

Bake for 45 minutes, or until the center is clean when you insert a knife or a toothpick. Remove to cool then refrigerate until serving.

Vegan and gluten-free Pumpkin Cheesecake will knock your socks off! Baked as a tart, mini-bites or a full pie, it's gorgeous and tastes of the season! |gfJules.com

 

30 thoughts on “Gluten Free Vegan Pumpkin Cheesecake

  1. Made this yesterday and NOT happy with the off taste of the vegan sour cream and cream cheese. (used Tofutti). The finished product and consistency are nice but the taste and then the aftertaste are bad. Reminds me of a frozen mass produced desert.
    I would NOT suggest making this unless you’re used to boxed cakes and frozen items.
    The strawberry cake however which is not vegan was fabulous and I highly suggest that.

    • Hi Marie, thanks for the feedback on those vegan products. I’ve heard varying reports from folks on all the brands of vegan subs for sour cream and cream cheese and it does seem to be a personal preference kind of thing. For example, I’ve heard lots of people report good results with Tofutti or Go Veggie brands of cream cheese, but not with Daiya, which I find requires extra sugar to cover up some of the off-taste. If you can do dairy but not lactose, I highly recommend a new product that just came out this month from Green Valley Organics: lactose free real cream, cream cheese. You could also sub the soy sour cream for another non-dairy plain yogurt, like coconut yogurt or almond yogurt, and see how you like the results.
      Oh, and I’m so glad you enjoyed the Strawberry Cake! Thanks again for writing! Feedback is how we all learn about new things!
      ~jules

  2. Hi Jules, my question is actually about your surprise birthday cake, but I am not sure if u will see my comment to the post that far back. So here it is:)
    So this is my first attempt at gluten and dairy free cake as I suspect my 2 year old is gluten intolerant in addition to dairy. I purchased your all purpose gluten free flour and made the cake using another recipe as I was not aware of your site. It came out looking very wet even after 1 hour of baking. I did use one 9×13 pan as I need 20 portions. And in retrospect the recipe didn’t call for baking powder.
    If I follow your recipe for birthday cake can I poor it into 9×13 glass pan? Can I omit dry milk? And finally can I freeze the cake and then serve it in three days (giving it a few hours to defrost). That’s what my relatives do with all their wheat flour cakes.

    Thank you in advance! I am a bit freaking out as my daughters birthday in 3 days and I need to decorate it too :) I am excited to try more recipes after this. Especially banana bread :) Oksana

    • Hi Oksana, I’m glad you wrote in and I’ll try to help as best I can. Without seeing the other recipe you used, it’s hard to say, but without leavening from baking powder or soda, I wouldn’t think the cake would perform very well. You can use my recipe for birthday cake in a 9×13 pan without a problem. Don’t omit the dry milk though. If you don’t want to use dry milk, use almond meal. You can freeze the cake once it’s cooled – that will be fine, too. Start testing the cake for doneness after 25 or 30 minutes (use a toothpick) and be sure to let it fully cool before freezing. You can email us anytime at support@gfJules.com if you have more questions.
      Happy birthday to your daughter and good luck with the cake!
      ~jules

    • Hi Blakely, you could make this in an 8×8 or 9×9 pan for bars, but it will be a little tricky to get the bars out of the corners and still have them look nice, which is why I like using springform pans for this type of recipe.
      Enjoy!
      ~jules

  3. This looks wonderful. I can never eat cheesecake because of dairy allergy. I can’t wait to try it. Can this be made ahead and frozen for later?

  4. Can the confectionary and regular sugar be substituted for a less refined choice or sugar substitute? Also can this be made without the crust?
    It looks really yummy btw!!

    • Hi Lovisa – it could definitely be made without the crust and I would definitely experiment with the sugars, trying Baking Stevia, for example, or unrefined coconut palm sugar. If you like the taste of those, they should work here.

  5. Years ago you published a recipe for zucchini bread or muffins, maybe bread that you could make into muffins? I lost my recipe! We loved it and miss it. It did not have bananas in it. Do you recall it? Jeri

  6. Hi Jules, I’m having a Halloween Party 10/26 for 8 yr olds. One of them has celiac disease. I have all your baking mixes. Do you have any Halloween “Creepy Treats” recipes?
    Thanks, Lisa

    • oooooh FUN, Lisa!!! One of my favorites is “Ossa da Morderes” – do you have my Jules Flour too? There’s also GF Rice Crispy Pumpkins and of course, cut-out cookies in the spooky shapes! You could also bake a Halloween Cake with my cake mix! Have fun!!!

    • Hi Vera, the non-dairy cream cheese has been around for awhile, and you should be able to find it any regular grocery store, or certainly a local organic grocery or Whole Foods would carry some choices. If you cannot find it, as your favorite grocer to carry it for you!

    • Hi Dappy, I haven’t tried it myself, but I would suspect that simply using the same amount of cream cheese would work nicely. Hope that helps!

      • Jules – recipe sounds good, and I want to try it, however, still need to know if this means doubling up on the cream cheese. I use dairy so it is not an issue.

        • If you’re replacing the tofu, use the same amount of tofu called for in the recipe and replace with cream cheese. Keep the cream cheese already in the recipe at the same amount. This should work just fine for you. :)

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