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Vegan Pumpkin Cheesecake
Creamy with a graham crust. Perfect amount of pumpkin.
Prep Time
5
minutes
mins
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.