Vegan Pumpkin Pie Cheesecake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 (8 ounce) tubs vegan cream cheese, such as Toffutti®
½ cup white sugar
¼ cup brown sugar
1 (15 ounce) can pumpkin puree
1 (6 ounce) container vegan vanilla yogurt (such as Silk®)
2 ½ teaspoons pumpkin pie spice, or more to taste
1 ½ teaspoons dry vegan egg replacer
¼ teaspoon salt
2 (9 inch) vegan pastry shells

Nutrition Info

254.5 calories
carbohydrate: 25.5 g
cholesterol: : -
fat: 16.6 g
fiber: 3.5 g
protein: 4.1 g
saturatedFat: 4.8 g
servingSize: -
sodium: 333.2 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt, beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.

  3. Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.

Recipe Yield

2 9-inch pies

Recipe Note

It tastes like pumpkin pie and cheesecake! And it's dairy free and vegan! Makes two pies.

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