As the crisp Autumn air settles in, there's nothing more comforting than indulging in the warm, spiced flavours of the season with our Vegan Pumpkin Spice Cheezecake.
This dessert is the perfect blend of creamy, rich, and warmly spiced goodness, all on a classic buttery biscuit base. Whether you’re looking to impress at your next gathering or simply want to treat yourself to something special, this cheesecake is sure to become a favourite.
To make this dish we are utilising our Vegan Pumpkin Spice Cream Cheeze recipe (linked below) to infuse the creamy base with delightfully spiced notes.
Join me as I walk you through each step of this delightful recipe, bringing a taste of Autumn into your home with every bite. Ready to dive into the flavours of the season? Let’s get baking!
Ingredients
Crust:
200g digestive biscuits (make sure they are vegan)
75g vegan butter, melted
Pumpkin Spice Filling:
200g Vegan VVitch Pumpkin Spice Cream Cheeze
220ml whipping coconut cream (I use coconut collaborative)
Optional Topping:
Chopped nuts, a sprinkle of cinnamon, or crushed digestive/gingerbread biscuits
Method
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted vegan butter. Stir until the mixture is well combined and holds together when pressed.
Press the mixture evenly into the bottom of a 20-23cm springform pan or 6 individual ramekins, using the back of a spoon to compact it.
Chill the crust in the fridge while you prepare the filling.
Whip the coconut cream until firm.
Add the Vegan Pumpkin Spice Cream Cheeze to the whipped coconut cream and fold in gently with a spatula until combined.
Pour the pumpkin spice filling over the chilled crust.
Smooth the top with a spatula to create an even surface.
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4-6 hours, or overnight, until firm.
Once set, top with chopped nuts, a sprinkle of cinnamon, or crushed vegan gingerbread/digestive biscuits.
Enjoy!
I hope you enjoyed creating this Vegan Pumpkin Spice Cheesecake as much as we did. It’s a dessert that perfectly captures the essence of Autumn, blending the cosy warmth of pumpkin spice with the timeless charm of a digestive biscuit crust.
Whether you’re serving it at a festive gathering or savouring each mouthful on quiet candlelit evening under a blanket, this cheesecake is a delicious way to celebrate the season.
We’d love to hear how your cheesecake turned out—feel free to share your photos and feedback in the comments below or tag us on Instagram using #VeganVVitchrecipes
Stay tuned for more comforting, plant-based recipes that bring a little warmth and joy into your kitchen.
Blessed be,