Welcome the cozy flavors of fall with our Vegan Pumpkin Spice Cheesecake. This no-bake cheesecake is both creamy and light, infused with just the right amount of pumpkin spice for an authentic autumn taste. It’s incredibly easy to make and can be adapted for a vegan diet with dairy-free ingredients. The combination of a spiced biscuit base, a pumpkin-infused creamy filling, and delightful toppings like whipped cream, caramel sauce, and pecans makes this cheesecake a perfect dessert for the season. Whether you’re hosting a fall gathering or simply craving a pumpkin-spiced treat, this cheesecake is sure to satisfy your taste buds with its blend of comforting flavors and creamy texture.
Ingredients:
- Base:
- Biscuits: 300g
- Dairy-Free Butter (melted): 100g
- Nutmeg: ½ tsp
- Cinnamon: 1 tsp
- Filling:
- Dairy-Free Cream Cheese: 500g
- Pumpkin Puree: 200g
- Dairy-Free Double Cream: 270ml
- Icing Sugar: 100g
- Pumpkin Pie Spice Mix: 1 tsp
- Toppings:
- Vegan Whipped Cream
- Vegan Caramel Sauce (see separate recipe)
- Pecans
Instructions:
- Base: Crush biscuits to a fine crumb. Mix with spices and melted dairy-free butter. Press into an 8-inch springform tin. Chill in the fridge.
- Filling: Whip dairy-free double cream to firm peaks. Add dairy-free cream cheese, pumpkin pie spice, pumpkin puree, and icing sugar. Whisk until combined. Spread over the biscuit base.
- Chilling: Refrigerate overnight to set.
- Toppings: Before serving, garnish with vegan whipped cream, caramel sauce, and pecans.
Enjoy this Vegan Pumpkin Spice Cheesecake, a perfect no-bake dessert for the autumn season, offering a delightful blend of pumpkin spice flavors in a creamy, indulgent cheesecake. Ideal for any festive occasion or as a special treat for yourself!
