🍂 Thanksgiving Chickpea-Tofu Cheesecake with Pumpkin Spice Swirl

 

If you loved the earlier trendy 3-Way Cheesecake recipes (Lemon-Vanilla, Maple-Pecan, and Strawberry Swirl), here’s a cozy fall twist just in time for Thanksgiving. This velvety, plant-based cheesecake uses chickpeas and tofu as a base, with a festive pumpkin spice swirl that brings all the seasonal vibes—minus the dairy, eggs, and guilt. Top with pecans or coconut whip and you've got a show-stopping vegan dessert.

Crust:

🍂1 ½ cups (150 g) vegan gingersnap crumbs (gluten-free if needed)

🍂¼ cup (60 mL) coconut oil, melted

🍂1 tbsp (15 mL) maple syrup

Filling:

🍂 1 can (1 ½ cups / 250 g) chickpeas, rinsed and drained 

🍂 1 block (14 oz / 400 g) firm tofu, pressed

🍂 ¾ cup (180 mL) maple syrup

🍂 ½ cup (120 mL) canned pumpkin purée (not pie filling)

🍂 2 tbsp (30 mL) lemon juice

🍂 2 tsp (10 mL) vanilla extract

🍂 2 tsp (5 g) pumpkin pie spice

🍂 ¼ cup (60 mL) coconut cream

🍂 1 tbsp (15 mL) cornstarch

Swirl (Optional):

🍂 2 tbsp (30 mL) pumpkin purée

🍂 ½ tsp pumpkin pie spice

🍂 1 tbsp (15 mL) maple syrup

Instructions:

🍂 Preheat oven to 350°F (175°C).

🍂 Mix crust ingredients and press into a 9-inch (23 cm) springform pan. Bake for 10 minutes.

🍂 Blend all filling ingredients until smooth and creamy. Pour into crust.

🍂 Drop small spoonfuls of the swirl mixture on top and use a knife to create a marbled effect.

🍂 Bake 40–45 minutes. Let cool, then chill overnight.

🍂 Serve topped with pecans, coconut whip, or a drizzle of maple syrup.

NOTES on above Instructions:

🍂 If you want the smoothest puree, I suggest that you dehull the chickpea skins before proceeding with the recipe. Pretty easy to do with canned chickpeas. You may need to pour hot water over them for a couple of minutes, drain, and let them cool.

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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