Perfect No-bake Pumpkin Spice Cheesecake

It's harvest time, meaning it’s also time to pump up the pumpkin flavors, and what could be easier than a no-bake pumpkin spice cheesecake? While simple in preparation, this is not your 'basic' pumpkin spice indulgence. I developed this recipe for a friend with a cashew allergy and decided to [quite literally] spice things up a touch of La Tourangelle pumpkin seed oil and brown sugar, which both add depth to the graham cracker crust. Agar-agar firms up this cheesecake perfectly. No freezer time, just chill and enjoy. Rich pumpkin flavors will satisfy your seasonal cravings without the bloated, overpumped feeling! Serve with some coconut whipped cream.

Note: While most plant-based, I am not 100% plant-based. I use graham crackers with honey. Substitute with plant-based Grahams if you desire. If you are not plant-based, substitute regular or light cream cheese.

Perfect No-bake Pumpkin Spice Cheesecake

Make the graham cracker crust –  Place all of the ingredients in a food processor and pulse until combined. Press into a 9″ springform pan. Set aside until filling is made. 

Make the filling –  In a large saucepan, add the coconut milk, pumpkin purée, lemon juice, and pumpkin pie spice, agar agar powder, and organic cane sugar. Whisk to combine. Turn the heat to medium-high and add the refined coconut oil and cacao butter. Whisk until the oils have melted and the mixture is thickened. Pour into a high-speed blender. Add the Violife cream cheese and blend until smooth. Pour onto the prepared  crust in the springform pan. Chill at least 4 hours or overnight.

Cut into wedges and serve with coconut whipped cream.

serves 12


  • 1½ cups finely crushed graham crackers, about 20 squares 
  • 4 tbsp melted Miyoko’s Creamery vegan butter
  • 2 tbsp La Tourangelle pumpkin seed oil
  • 3 tbsp brown sugar


  • 1 cup of coconut milk
  • 1 cup of pumpkin purée
  • 2 tbsp freshly squeezed lemon juice, from 1 large lemon
  • 2½ tsp pumpkin pie spice 
  • 3 tsp agar agar powder
  • 1 cup of organic cane sugar
  • ½ cup of refined coconut oil
  • ¼ cup of cacao butter, grated
  • 3 pkg of Violife® plain cream cheese, about 21 oz, at room temperature


  • coconut whipped cream