Pumpkin Nondairy Cheesecake

Dessert, Snacks, Vegan

Pumpkin Nondairy Cheesecake is a creamy and decadent dessert that you should serve after your holiday dinner.  It’s also easy to prepare – the filling has vegan cream cheese and pumpkin puree, and the crust is a delicious graham cracker crust.  It’s topped off with a layer of whipped topping.

 


 

Pumpkin Nondairy Cheesecake

Ingredients:
Graham Cracker Crust:
1 1/2 Cups of graham cracker crumbs
1/3 Cup of coconut sugar
7 Tablespoons of vegan butter, melted
Pumpkin Cheesecake Filling:
2 cups of nondairy cream cheese, (2 8 oz. containers)
½ cup of organic sugar
1 teaspoon of vanilla extract
½ cup of coconut oil, melted
1 15 oz. can of pumpkin puree
1 teaspoon of pumpkin pie spice
¼ cup of lemon juice
3 tablespoons of cornstarch
Truwhip Vegan Whipped Topping: (spread on top of the pie)
Directions:
Make the crust:
-Bake at 350F degrees.
-Crush graham crackers in a food processor or place them in a zip lock bag and crush them by using a rolling pin.
-Add the cracker crumbs to a medium size bowl along with the sugar then stir in melted butter until the mixture is combined. Press the mixture in a 8 by 8 inch pan then use the bottom of a measuring cup to compact the crumbs and smooth out the crust. Then bake for 8 to 10 minutes.
Nondairy Pumpkin Cheesecake Filling:
-In a medium size bowl, add 2 cups of room temperature nondairy cream cheese to a blender or food processor with ½ cup of organic sugar, ½ cup of coconut oil, melted and a teaspoon of vanilla extract.  Blend until combined.
-In a saucepan add 1 can of pumpkin puree, ¼ cup of lemon juice, 1 teaspoon of pumpkin pie spice and 3 tablespoons of cornstarch, then mix well until it bubbles for about 30 seconds.
-Add the pumpkin mixture into the nondairy cream cheese and blend again until it’s combined.
-Pour the pumpkin mixture into the tart pan on top of the graham cracker crust.  Then place in the refrigerator overnight to firm up.
-Remove from the refrigerator and top with whipped topping.  Slice and enjoy.

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