Vegan No-Bake Pumpkin Cheesecake
I love no-bake desserts! They’re a great option if you’re already putting a lot of effort into dinner and don’t want the hassle of preparing a hot dessert. I’ve been wanting to experiment with no-bake vegan cheesecakes for a while now. But when fall rolls around, it makes me want to put pumpkin in everything. So I did both! This minimal ingredient and easy to prep recipe is the perfect dessert to complement a savoury fall meal.
What’s been your favourite dessert this fall?
Vegan No-Bake Pumpkin Cheesecake
Makes Approx. 9 Pieces of Cake
Time: 10-15 Minutes to prep, 2-3 hours to chill
Ingredients
2 cups of vegan graham crackers
1/2 cup of dairy-free butter, softened
14 oz or 1 can of pumpkin purée
8 oz of dairy-free cream cheese, softened
1 cup of icing sugar
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of salt
optional, for toppings:
1/2 cup of dairy-free chocolate chips
1/2 cup of walnuts
1-2 tbs of coconut oil
To Make:
Crush the graham crackers as finely as possible. I like to seal them in an airtight bag and roll over them with a rolling pin until ground up.
Mix the crushed graham crackers with the butter. Spread the mixture evenly on a brownie pan to make up the bottom layer. Refrigerate for 30-40 minutes.
In a mixing bowl, combine the pumpkin puree, softened cream cheese, icing sugar, salt and spices until smooth. Optional: for a crunchier filling, mix in some chocolate chips or walnuts.
Spread evenly over the bottom layer. Optional: Top with walnuts. Refrigerate for 2-3 hours or until cooled to your preference. The texture is quite soft, so it likely won’t harden much during the cooling process.
Optional: Add a chocolate drizzle (melt chocolate chips with 1-2 tbs of coconut oil and lightly drizzle over the cakes with a spoon).
