Recipes Articles Collections Meal Plans Wikis About
DOWNLOAD APP
RECIPE
13 INGREDIENTS11 STEPS4HR

Pumpkin Cheesecake

4.5
2 Ratings
WATCH
WATCH
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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.

4HR

Total Cooking Time

13

Ingredients
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
Ingredients
US / METRIC
Servings:
6
Serves 6
1 1/2 cups
Cashew Nuts, soaked overnight, drained
1/4 cup
1/3 cup
Coconut Oil, melted
1/2 cup
Full-Fat Coconut Milk
1/2 cup
2 cups
Almond Milk
1 tsp
Pumpkin Pie Spice
10
Graham Crackers
1/4 cup
Vegan Butter, melted
to taste
Pecans, crushed
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
Add Cashew Nuts (1 1/2 cup), Lemon Juice (1/4 cup), Coconut Oil (1/3 cup), Full-Fat Coconut Milk (1/2 cup), Maple Syrup (1/2 cup), and Vanilla Extract (1 tablespoon) 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
In the now clean blender add Almond Milk (2 cup) and Instant Vanilla Pudding (3 package).
Step 4
Then add in Canned Pumpkin Purée (1 cup).
Step 5
Add in Pumpkin Pie Spice (1 teaspoon) and blend, until well-mixed and thick. Start with 1½ cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.
Step 6
In a food processor, add Graham Crackers (10) and mix until you have crumbs.
Step 7
While mixing, slowly add in the Vegan Butter (1/4 cup) and mix until the crumbs come together.
Step 8
In a glass dish or short 500ml mason jars, press the graham crumbs against the bottom of the dish.
Step 9
In layers, spread a thin layer of cream cheese mixture, followed by a layer of pudding mixture, and repeat until you have nothing left.
Step 10
Sprinkle top layer with leftover graham cracker crumbs and Pecans (to taste).
Step 11
Cover loosely with plastic wrap and refrigerate at least 4 hours, or overnight.

Watch Full Video

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
105 Likes
Sign up for Our Newsletter
Will be used in accordance with our PRIVACY POLICY.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
SideChef: 16K Recipes, Meal Planner, Grocery List
INSTALL APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.