No-Bake Pumpkin Cheesecake

Difficulty: Medium

Serves 8-10

Pumpkin stuff is all the rage this time of year in the US but in Australia we tend to miss out on all the goodness. I decided to rectify this problem by the adding of pumpkin to a no-bake cheesecake, it’s the best of both worlds! This is the perfect take-along to any Christmas event on your calendar and with some alterations to the base you can make it gluten-free too.



  • 18 Digestive Biscuits
  • 1/2 cup pecans
  • 2 tablespoons caster sugar
  • 1/3 cup vegan margarine, melted


  • 1/2 of a kent pumpkin, peeled and chopped
  • 2 270ml cans full fat coconut cream (placed upside down in the fridge for at least 24 hours)
  • 1 tub vegan cream cheese
  • 1/2 – 3/4 cup maple syrup (depending on your taste)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • Extra pecans to decorate


  1. Preheat the oven to 200°C and line a baking tray with paper. Bake the pumpkin for about 40 minutes, or until cooked through. Allow to cool in the fridge.
  2. Grease a 26cm springform baking tin and set aside.
  3. Make the base by blending together the digestive biscuits, pecans and caster sugar. Add the melted margarine and continue to mix until well distributed.
  4. Firmly press the mixture into the bottom of the pan and set aside.
  5. Start to make the filling by opening up the cans of coconut and draining the clear liquid. Place the leftover cream in a bowl and mix with an electric mixer.
  6. Add the vegan cream cheese and pumpkin and continue to whip before adding the maple syrup, vanilla and spices.
  7. Pour the mixture into the baking tin and smooth the top. Place pecans around the edges and allow to freeze overnight.
  8. Remove from the freezer half an hour before serving.