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Vegan Pumpkin Cheesecake
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Vegan pumpkin cheesecake

Discover Pinterest’s best ideas and inspiration for Vegan pumpkin cheesecake. Get inspired and try out new things.
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1hr · 12 servings ✨Vegan Pumpkin Cheesecake✨ ✨Filling Ingredients • 1 block silken tofu (350 g) • 1/2 heaping cup cashews (85 g)* • 1/2 lemon juice • 1/4 cup coconut cream* • 1 can pumpkin puree- 2 cups/ 15 oz • 1/3 cup maple syrup • 1/2 cup sugar • 1 tsp vanilla • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/2 tsp allspice • 1/2 tsp ginger • 1/4 cup cornstarch ✨Cookie Crust • 150 grams vegan graham cracker type cookie (I used Biscoff cookies) • 3 1/2 tbsp vegan butter (50 g) ✨Full recipe • https://veggieworldrecipes.com/pumpkin-cheesecake/
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Pumpkin spice season just got better with my healthy pumpkin cheesecakes! Made with cashews instead of cream cheese, this treat is much healthier!
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1hr 10min · 1 serving Ingredients • Pie crust, we used Diamonds Pumpkin Nut Crust • 6-8 Biscoff cookies, crumbled • 16oz vegan cream cheese • 1/2 cup sugar • 1 tsp pumpkin pie spice • Splash of vanilla • 1 cup Pure Pumpkin • 3/4 cup vegan egg • Vegan Whipped Cream • Cinnamon Directions • Preheat oven to 350 • In a medium/large bowl add your cream cheese and sugar • Using a hand mixer, mix until creamy • Add in your vanilla and vegan egg • Mix until creamy • Fold in your pumpkin, cookie crumbles, and pumpkin pie spice • Pour into pie crust • Bake in preheated oven for 60-75 minutes until set in the middle • Remove and let cool for 5-25 minutes • Then refrigerate for at least 4-5 hours • When ready to serve top with vegan whipped cream and cinnamon • Slice up, ser
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