No Bake Pumpkin Cheesecake

This vegan pumpkin cheesecake uses silken tofu and almond butter in place of cream cheese, maple syrup instead of sugar, and agar instead of gelatin. No baking, no dairy, no eggs. Just blend, pour, and chill overnight.

Silken tofu is the ingredient that makes the creamy texture possible. When puréed smooth with pumpkin and almond butter, it creates a filling that’s rich and dense without any dairy. The almond butter adds fat and a subtle nutty flavor that rounds out the pumpkin spice.

Agar powder dissolved in simmering water is what sets the filling firm enough to slice. Unlike gelatin, agar sets at room temperature and holds its shape even better once chilled. Whisk it constantly during the simmer to prevent clumping, and blend it into the pumpkin mixture immediately before it starts to gel.

Kitchen Tips

• Use firm silken tofu, not regular firm tofu. Silken tofu blends completely smooth, while regular tofu leaves a grainy texture.
• Whisk the agar constantly for the full 3 to 5 minutes. Agar clumps if it sits still, and those lumps won’t dissolve once formed.
• Work fast once the agar is ready. It starts to set quickly, so have the pumpkin mixture waiting in the blender.
• Chill overnight, not just a few hours. The agar needs time to fully set for clean slices.

Variations

• Use a nut-free crust made from oats and coconut oil for a fully nut-free version.
• Swap almond butter for cashew butter for a milder, creamier flavor.
• Top with coconut whipped cream and a dusting of cinnamon before serving.