Dairy-Free Gluten-Free Pumpkin Pie Cheesecake


Gluten Free - Dairy Free - Pumpkin Pie Cheesecake!


When it comes to feasting around the holidays there are a few dishes I absolutely have to have or the day just wouldn’t be complete. One of them is Pumpkin Pie, but when you have a child with food allergies, things can be challenging. There was a time we were unsure if my son Aidan was gluten-intolerant, if he was having a problem with dairy, or if he had allergies we weren’t yet aware of. (He has a banana allergy & had reactions to palm/palm kernel oil).  I’ve done a lot of experimental cooking since he had his first reactions as a baby & not to toot my own horn or anything but I think I’ve become pretty good at it.

When Follow Your Heart  recently approached me about trying some of their products, like their Vegan Gourmet Sour Cream & Vegan Gourmet Cream Cheese I was excited and I immediately knew that I wanted to attempt a dairy-free, gluten-free, vegan pumpkin pie cheesecake! That’s a mouthful isn’t it. Trust me, once you try it you won’t want to talk, you’ll be too busy indulging in it’s creamy, pumpkiny goodness.

I set out to make this recipe be a great replacement for pumpkin pie for those that can’t eat it. Amazingly this pumpkin cheesecake looks, smells, and almost tastes like pumpkin pie itself but just a tad bit creamier! The only noticeable difference is the hint of cheesecake & the fact that it has a graham cracker “like” crumb crust.

Don’t believe me?  try it for yourself!  And if you don’t want to or don’t have to do dairy & gluten free you can easily substitute regular ingredients!

Dairy & Gluten Free Pumpkin Pie Cheesecake


Serves 12

Delicious pumpkin pie cheesecake

A delicious pumpkin pie inspired cheesecake with bold pumpkin flavors & a hint of traditional cheesecake. You’ll swear you’re eating pumpkin pie. For Vegans or those with dietary restrictions that still want to indulge in their favorite holiday dessert. Dairy-free, Gluten-free & low cholesterol!

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr



For the Crust:

1 box of Gluten Free Kinnikinnick S’moreables Graham Style Crackers
3 Tablespoons Soft Margarine
3 Tbsp Light Brown Sugar
1 Tsp Cinnamon

For the Filling:

2 8 oz. Containers Vegan Gourmet Cream Cheese
1/2 Cup Vegan Gourmet Sour Cream
1 Can (15 oz) Pumpkin
1 1/2 Cups of Granulated Sugar
3 Tbsp Cornstarch
2 Tsp Pure Vanilla Extract
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Ground Cloves

To Make Crust:
1. Preheat oven to 325F
2. Grind entire box of graham crackers in food processor or blender. Add margarine & brown sugar, combine with crackers until a smooth wet mixture forms, pour in bowl.
3. Stir in cinnamon until completely incorporated
4. Spoon crust mixture into bottom of non-stick springform pan, evening it out as you go. Set pan to the side.
To Make Filling:

5. In food processor or blender combine all filling ingredients, including spices until a nice smooth texture forms (approximately 1 minute). Remove & place in bowl.
Continue to stir ingredients by hand to make sure all spices are fully mixed in & incorporated.
6. Spoon cheesecake filling on top of graham crust into non-stick springform pan.
7. Place pan in oven for 30 minutes, until a light “skin” forms over the top of the cheesecake & the edges of the cheesecake start to pull away from the pan. Do not tip the cheesecake! it’s still quite soft at this point. You may notice a little smoke, crumb crust is not burning.
8. Turn oven off but leave cheesecake inside until it cools, approximately 1-2 hours.
9. Let cheesecake “set” at least 6-8 hours inside refrigerator, preferably overnight.
Leaving the cheesecake inside the oven as it cools helps prevent it from cracking.
If you’re running late you can put the cheesecake in the freezer to help it set. It actually cuts easier.
You can substitute gluten-free vanilla wafers for the graham style crackers if you can’t find them and can usually find all the ingredients at Whole Foods or similar stores.


– Monica


Disclosure: Thank you in part to Follow Your Heart – Vegan Gourmet for helping to inspire this recipe & who provided free product for the creative process.


  1. Pingback: Meet Monica Ølberg, the 2015 Parenting Industry Winner | Health & Wellness News | HealthTap Blog

  2. The recipe isn’t showing up anymore 🙁

  3. Do you have any suggestions besides a spring form pan?? I don’t have one…. Looks delicious!!

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