Baked Vegan Pumpkin Streusel Cheesecake Recipe

Fall is in the air, and nothing captures that cozy seasonal vibe like a slice of baked vegan pumpkin streusel cheesecake. It’s creamy, warmly spiced, and topped with a golden-brown crunchy streusel that makes it impossible to resist. Best of all? It’s entirely dairy-free, eggless, and 100% plant-based.

If you’ve been craving a dessert that’s as comforting as pumpkin pie but with a bit more decadence, this recipe is the perfect autumn treat. Plus, it’s a surefire way to impress guests at any fall gathering or Thanksgiving dinner.

To make it even better, consider starting with homemade pumpkin purée for peak flavor. Here’s a simple guide on how to make your own pumpkin purée using fresh pumpkin. It’s easier than you think and way more flavorful than the canned stuff!

Also, don’t underestimate the importance of the cream cheese you choose. The texture and taste of your cheesecake rely heavily on this one ingredient. For the best options, check out this roundup of the best vegan cream cheese brands that bake well and taste amazing.

Why You’ll Love This Cheesecake

• Vegan, dairy-free, and eggless
• Full of warm fall spices and pumpkin flavor
• Creamy and smooth texture with a crisp streusel topping
• Perfect for holiday tables, potlucks, or personal indulgence
• Easy to make ahead and freezer-friendly

Ingredients Overview

For the Crust

• 1 ½ cups vegan graham cracker crumbs or crushed oats
• ¼ cup coconut oil or vegan butter, melted
• 2 tbsp coconut sugar (optional)

For the Cheesecake Filling

• 1 ½ cups vegan cream cheese (softened)
• 1 cup pumpkin purée
• ½ cup maple syrup or coconut sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of ground cloves
• ⅛ tsp salt

For the Streusel Topping

• ½ cup flour (or almond meal for gluten-free)
• ¼ cup brown sugar
• ¼ cup chopped pecans or walnuts
• 3 tbsp vegan butter or coconut oil, softened
• ½ tsp cinnamon

Step-by-Step Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C)
• Combine graham crumbs, melted coconut oil, and sugar (if using) in a bowl
• Press the mixture into the base of a springform pan
• Bake for 8–10 minutes and allow to cool slightly

2. Make the Filling

• In a large bowl, beat vegan cream cheese until smooth
• Add pumpkin purée, maple syrup, spices, cornstarch, vanilla, and salt
• Beat until completely smooth and creamy

3. Pour and Smooth

• Pour the cheesecake mixture over the pre-baked crust
• Smooth the top with a spatula

4. Add the Streusel

• Mix all streusel ingredients in a bowl until crumbly
• Sprinkle evenly over the cheesecake

5. Bake and Cool

• Bake at 350°F (175°C) for 45–55 minutes, or until the center is slightly jiggly but mostly set
• Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour
• Remove from the oven and chill in the fridge for at least 4 hours or overnight

Tips for a Perfect Vegan Cheesecake

• Use full-fat vegan cream cheese for the creamiest texture
• Make sure all ingredients are at room temperature
• Don’t overmix the filling to avoid air bubbles
• Let it cool gradually in the oven to prevent cracking
• Chill thoroughly for a firm and sliceable texture

Optional Add-Ins and Variations

• Swirl in vegan caramel before baking for a decadent twist
• Add mini chocolate chips to the batter
• Use almond flour or oats for a gluten-free crust
• Add chai spice blend instead of traditional pumpkin pie spice

How to Store and Freeze

• Store in the fridge in an airtight container for up to 5 days
• Freeze slices individually wrapped and sealed in a freezer-safe bag
• Thaw overnight in the fridge before serving

Nutritional Breakdown (Per Slice)

• Calories: ~320
• Protein: ~4g
• Fat: ~18g
• Carbs: ~32g
• Fiber: ~3g

Serving Suggestions

• Top with coconut whipped cream
• Drizzle with warm vegan caramel
• Serve with a chai latte or spiced tea
• Garnish with toasted pecans or pumpkin seeds

Common Mistakes to Avoid

• Using watery or unsweetened pumpkin purée
• Overbaking the cheesecake (it firms as it cools!)
• Skipping the cooling step in the oven
• Not letting it chill long enough before slicing

FAQs

Can I make this gluten-free?
Yes! Use gluten-free graham crackers or almond flour in the crust and streusel.

What’s the best vegan cream cheese?
Brands like Kite Hill, Tofutti, and Miyoko’s are great choices. For more, see this guide to vegan cream cheese.

Can I make it without a crust?
You can, but the texture contrast and stability may suffer. Consider using a layer of parchment for easy removal.

How long does it need to chill?
At least 4 hours, but overnight is ideal for clean slicing and full flavor.

Is canned pumpkin okay?
Yes, but choose 100% pure pumpkin, not pumpkin pie filling. For extra flavor, consider making your own using this simple method.

Related Recipes You Might Love

• Vegan Pumpkin Pie
• Pumpkin Chai Cinnamon Rolls
• No-Bake Vegan Cheesecake

Final Thoughts

This baked vegan pumpkin streusel cheesecake is everything you love about fall desserts—warm, spiced, rich, and comforting—without the dairy or eggs. It’s a plant-based celebration of pumpkin season and a guaranteed crowd-pleaser at any gathering. Give it a try and let your autumn baking begin!

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