No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Welcome to the best of free vegan recipes. Pumpkin and tofu meld together to form a level of flavor other very easy dessert recipes can only dream to accomplish. Cut out calories and fat to make a vegan desserts recipe that lets you have seconds.


Did you enjoy this recipe? It was featured in 20 of Our Best Pumpkin & Halloween Recipes, check it out for more seasonal recipe fun!

See this recipe and more in 55 Awesome Pumpkin Recipes.


  • 2 tablespoons plus 1/4 cup almond butter
  • 2 tablespoons plus 1 cup water
  • 6 ounces graham crackers
  • 2 cups pumpkin, cooked and pureed
  • 1 package silken tofu, firm
  • 2/3 cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 tablespoon agar powder


  1. Lightly oil a 12 inch springform pan and set aside.
  2. Mix together 2 tablespoon almond butter and 2 tablespoon water. Set aside.
  3. In a food processor, grind graham crackers 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.
  4. Puree pumpkin, tofu, maple syrup, 1/4 cup almond butter and spice. Set aside.
  5. Meanwhile, simmer 1 cup water and agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture and blend until smooth.
  6. Pour this mixture into the crust and smooth the top. Chill overnight.

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