No Bake Pumpkincheesecake
Submitted by reddog
Vegan no-bake pumpkin cheesecake with a graham cracker crust, silken tofu filling, maple syrup, and almond butter. Set with agar-agar and chilled overnight for a creamy, dairy-free slice.
YIELD
1 cakePREP
20 minCOOK
10 minREADY
6 hrsThis vegan pumpkin cheesecake uses silken tofu in place of cream cheese and agar-agar instead of gelatin. No eggs, no dairy, no baking. Just blend, pour, and chill overnight.
The filling is built on pumpkin puree, firm silken tofu, maple syrup, almond butter, and pumpkin pie spice, all pureed smooth. The tofu gives the filling that dense, creamy body you expect from cheesecake without any dairy. You genuinely can’t tell the difference once the spices and pumpkin take over.
Almond butter appears twice: in the crust as a binder (replacing melted butter) and in the filling for richness. It adds a subtle nuttiness that pairs well with the warm pumpkin spice.
The agar must be simmered and whisked constantly for three to five minutes. It starts working fast once it cools, so blend it into the pumpkin mixture immediately after simmering. Wait too long and it sets in the saucepan.
Kitchen Tips
- Blend the filling until completely smooth. Any tofu chunks will show up as grainy spots in the finished cheesecake.
- Press the crust firmly into the pan with the flat bottom of a glass. A loose crust crumbles when you slice.
- Chill overnight, not just a few hours. The agar needs a full night to set properly. Rushing it gives you a soft, scoopable texture instead of clean slices.
Variations
- Gingersnap crust: Swap graham crackers for gingersnap cookies for a spicier base that plays up the pumpkin pie spice.
- Chocolate swirl: Melt vegan chocolate chips and swirl through the top of the filling before chilling.
- Cashew butter version: Replace the almond butter with cashew butter for a milder, creamier nut flavor.
Ingredients
Directions
Lightly oil a 12 inch springform pan and set aside.
Mix together almond butter and water.
Set aside. Grind graham crackers in a food processor into fine crumbs.
Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed.
Press firmly into bottom of prepared pan and set aside.
Purée pumpkin, tofu, maple syrup, almond butter and spice.
Set aside. Meanwhile, simmer water and agar in a small saucepan for 3 to 5 minutes, whisking constantly.
Immediately add to pumpkin mixture and blend until smooth.
Pour this mixture into the waiting crust and smooth the top.
Chill overnight.
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