Halloween Inspired Vegan Pumpkin Cheesecake

Perfect for Halloween or Fall Gatherings

This no-bake vegan pumpkin cheesecake combines silky cashew and coconut cream with spiced pumpkin purée — all on a crunchy, chocolate cookie crust. The dark chocolate spiderweb topping adds a spooky (and delicious) finishing touch.

Prep Time: 25 minutes

Cook Time: 0 minutes

Chill/Set Time: 4–6 hours (or overnight for best results)

Total Time: 4 - 6 hours & 25 mins 

Ingredients

For the Crust

• 1 ½ cups vegan chocolate cookies or graham crackers (crushed)
• ¼ cup melted coconut oil
• 1 tbsp maple syrup

For the Pumpkin Cheesecake Filling

• 1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)
• 1 cup pumpkin purée (unsweetened)
• ½ cup coconut cream (from a chilled can of coconut milk)
• ½ cup maple syrup or agave syrup
• ¼ cup melted coconut oil
• 2 tsp pure vanilla extract
• 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• Pinch of sea salt

For the Chocolate Spiderweb

• ½ cup dark vegan chocolate chips
• 1 tsp coconut oil

Instructions

1. Prepare the Crust

• In a bowl, combine the crushed cookies, melted coconut oil, and maple syrup.
  
• Press the mixture firmly into the base of a springform pan (about 8–9 inches).
  
• Chill in the freezer for 10–15 minutes while preparing the filling.

2. Make the Pumpkin Cheesecake Filling

• In a high-speed blender, combine the soaked cashews, pumpkin purée, coconut cream, maple syrup, coconut oil, vanilla, pumpkin pie spice, and salt.
  
• Blend until silky smooth and creamy — no lumps!
  
• Pour the mixture over the chilled crust and smooth the top with a spatula.

3. Create the Chocolate Spiderweb

• Melt the chocolate chips and coconut oil together (in a microwave or double boiler).
• Transfer the melted chocolate to a piping bag or small ziplock bag with the corner snipped off.
• Starting from the center, pipe concentric circles on top of the cheesecake.
• Use a toothpick or skewer to drag lines outward from the center to form a spiderweb pattern.

4. Chill and Set

• Place the cheesecake in the freezer for at least 4–6 hours, or overnight until firm.
• Before serving, let it thaw in the refrigerator for about 30–45 minutes for a creamy texture.

Serving Tips

• Garnish with vegan whipped cream, crushed pecans, or a sprinkle of cinnamon
  
• Store leftovers covered in the fridge for up to 5 days or in the freezer for up to 1 month.