Pumpkin Cheesecake

Recipe

13 INGREDIENTS • 11 STEPS • 4HRS

Pumpkin Cheesecake

4.5

2 ratings

These delightful mini vegan pumpkin cheesecakes are a sure crowd pleaser and will save you from consuming more than you want to. This recipe is perfect for the holidays, but is also a wonderful dessert to prepare all year round.

Pumpkin Cheesecake

Save

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

These delightful mini vegan pumpkin cheesecakes are a sure crowd pleaser and will save you from consuming more than you want to. This recipe is perfect for the holidays, but is also a wonderful dessert to prepare all year round.

4HRS

Total Time

$2.63

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 1/2 cups

Cashew Nuts, soaked overnight, drained

1 1/4

Lemons, juiced

1/4 cup juice per 6 servings

1/3 cup

Coconut Oil, melted

1/2 cup

Full-Fat Coconut Milk

1/2 cup

1 Tbsp

Vanilla Extract

2 cups

Almond Milk

3 pckg

Instant Vanilla Pudding

1 cup

Canned Pumpkin Purée

1 tsp

Pumpkin Pie Spice

10

Graham Crackers

1/4 cup

Vegan Butter, melted

to taste

Pecans, crushed

Nutrition Per Serving

VIEW ALL

Calories

823

Fat

37.3 g

Protein

9.0 g

Carbs

114.8 g

Pumpkin Cheesecake

Save

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

Cooking InstructionsHide images

step 1

Add Cashew Nuts (1 1/2 cups), juice from Lemons (1 1/4), Coconut Oil (1/3 cup), Full-Fat Coconut Milk (1/2 cup), Maple Syrup (1/2 cup), and Vanilla Extract (1 Tbsp) to a blender.

step 2

Blend until very smooth. If you’re having trouble blending, add 2 tbsp of almond milk at a time until it gets going. Set aside, and clean blender.

step 3

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No-Bake Dessert

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