Vegan Pumpkin Cheesecake Recipe (Gluten Free, Allergy Friendly)

Pumpkin Pie Cheesecake by The Allergy Chef

If you’re a fan of cheesecake, this is what you’ll be making 🙂 In the past, you may have seen us share recipes for no-bake cheesecakes, and this is a variation of that technique. I’m told that this pumpkin cheesecake is delicious, however, your choice of cream cheese will absolutely make a difference.

In our Great Pumpkin Pie Experiment we show you two versions side-by-side (coconut free options) so you know how to proceed. We’ve also included ingredients below on the commercial dairy free cream cheese options nationwide.

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy**, Tree Nut (including Coconut)**, Peanut, Fish, Shellfish, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils**, Buckwheat, Cane/Refined Sugar**, Carrot, Celery, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M)**, Legume**, Lupin, Mushroom**, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein**, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits**, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc**, Tomato, Yeast

Friendly To: FPIES**, Vegan

Compatible With: Berry Free

**This recipe uses vegan cream cheese which will contain at least 1 major allergen. More notes on that below. Each brand will have a different allergy status and the **indicates allergens you may run into depending on the brand.

This content is for Silver Trial Membership, Silver, Platinum, Diamond, and Recipes Only members only. Please register to continue reading.
Log In Register