This Vegan Pumpkin Cheesecake is creamy and full of delicious fall flavors. Serve this easy to make dessert after your holiday meals or just enjoy a slice with coffee and friends this season.
Crust – 6 oz. graham crackers (most brands are vegan, check package – 4 tbsp. coconut oil – a pinch sea salt Pumpkin Filling – 2 cups raw cashews – 16 oz. silken tofu – 1 cup pumpkin puree – ¾ cup sugar – 1 tbsp. cornstarch – 1 tsp. pumpkin spice – 1 tsp. vanilla extract – 2 tbsp. lemon juice – 1 tangerine – ¼ tsp. sea salt
7 hours 5 minutes
Make the pumpkin batter. Into the same food processor (no need to rinse), add cashews, tofu, pumpkin puree, sugar, corn starch, lemon juice, tangerine zest and juice, pumpkin spice, sea salt, and vanilla extract.
Bake it! Transfer to the center rack of your oven and bake on 350°F (175°C) for about 35 minutes. Allow to cool completely. Transfer the pumpkin cheesecake into the fridge and refrigerate for 4 hours, or overnight. Serve with coconut whipped cream, if desired.