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The crumb topping on this pumpkin pie cheesecake is absolutely delicious and takes the dessert to a whole new level! This dessert is so rich and full of complementary textures and flavors.

Caramel Pumpkin Pie Cheesecake with Streusel Topping [Vegan]

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Cooking Time



For the Crust:

  • 10 ginger snap cookies or 12 golden sandwich cookies
  • 1 1/2 tablespoons vegan butter
  • 1 tablespoon agave

For the Filling:

  • 2 containers of 5 oz vegan cream cheese
  • 1 cup powdered sugar
  • 5 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 8 tablespoons canned coconut milk (cream only)
  • 4 tablespoons coconut oil

For the Caramel Sauce:

  • 1 cup peanut butter
  • 1 can of sweetened condensed coconut milk

For the Streusel Topping:

  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/8 cup oats
  • 1/8 teaspoon cinnamon
  • 2 tablespoons vegan butter softened


  1. Chill canned coconut milk in fridge.
  2. Put cookies in food processor. Process till cookies are fine sand.
  3. Add melted vegan butter and agave to the crushed cookies and processor.
  4. Pour crust into a 4 X 8 tin. Press the crust into the tin firmly. Place in fridge.
  5. In a blender add both containers of vegan cream cheese, sugar.
  6. Open chilled can of coconut milk. Drain coconut water. Take only the coconut cream and melt in microwave with the coconut oil. Add to blender.
  7. Add half of the filling to the tin and place in the fridge.
  8. Add pumpkin puree and pumpkin spice to the rest of the cream cheese filling. Pour the pumpkin cheesecake on top of the plain cheese cake.
  9. Make streusel topping by mashing softened vegan butter with a fork into sugar, spice, flour and oats. Sprinkle crumb topping on the cheesecake. Bake at 350°F for 35 minutes.
  10. Make caramel sauce by mixing nut butter with sweetened condensed coconut milk. Pour into a baggie to drizzle caramel over the cooked and cooled cheesecake. Enjoy!


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