Go Back
Print Recipe

Vegan Pumpkin Cheesecake

Creamy with a graham crust. Perfect amount of pumpkin.
Prep Time5 minutes
Course: Dessert, holidays
Cuisine: American
Keyword: Bakery, pumpkin, Quick & Easy, vegan
Servings: 10 people
Author: Veronica

Equipment

  • 1 Blender
  • 1 Spoon

Ingredients

  • 9 inch Graham crust
  • 1 cup pumpkin puree
  • 8 ounce vegan cream cheese
  • 1 block firm tofu
  • 1 cup sugar
  • 3 1/2 tbs oat flour
  • 1/4 tsp baking powder
  • 1/4 tsp pumpkin spice pie

Instructions

  • Pre heat oven at 350 degrees
  • To the blender add your pumpkin puree, tofu, baking powder, sugar, pumpkin spice, flour, and blend it all together
  • After, mix with your spoon to make sure nothing is getting stuck to the walls of the blender
  • Then, add in your cream cheese. This will thicken your mixture so blend half way and mix.
  • Then, finish blending it all together until smooth.
  • Finally, pour it into your crust and put it in the oven for 30-40 minutes until golden.
  • Cool off for 10 minutes then add it in your fridge over night or until chilled.
  • Enjoy once it is chilled.