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5 from 1 vote

Vegan Pumpkin Cheesecake Stuffed French Toast

Vegan french toast stuffed with pumpkin cheesecake!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Author: Lauren Hartmann


Pumpkin Cheesecake Filling

  • 8 oz. pkg Vegan cream cheese, I used Trader Joe's
  • 1/3 C. Pumpkin, canned
  • 2 Tbsp. Maple syrup
  • 1/2 tsp. Vanilla
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • a pinch of salt

For the French Toast

  • 1 C. Almond milk
  • 1/2 C. Pumpkin, canned
  • 2 Tbsp. Maple syrup
  • 1 tsp. Vanilla
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • a pinch of salt
  • 1 Loaf French bread, vegan or bread of choice
  • Maple syrup for topping
  • Coconut whipped cream for topping


  • First, make the cheesecake filling, by whipping together the vegan cream cheese, pumpkin, maple syrup, vanilla and spices. Whip together either with a whisk or hand mixer until fully combined. Place in the fridge while you make the rest. 
  • In a medium sized mixing bowl, whisk together the almond milk and pumpkin. Until fully combined. then add the maple syrup and spices. Whisk to combine. 
  • When ready, heat a griddle or pan on medium high, and spray with non stick spray. 
  • Now, spread one piece of bread with the pumpkin cheesecake mixture and top with another piece of bread. 
  • Dip into the almond milk and pumpkin mixture. Dip for a few seconds on one side, then flip over and dip the other side so both pieces of bread are soaked. 
  • Now place in the pan and cook until brown on one side 1-2 minutes, then flip and cook the other side. Repeat until you have made as many pieces as you like. 
  • Serve immediately with maple syrup and coconut whipped cream if you fancy that!