Ingredients

The following ingredients have 4 Servings
  • 2 cups graham cracker crumbs
  • 1/3 cup cane sugar
  • 1/2 cup vegan butter (melted)
  • pinch of salt
  • 16 oz vegan cream cheese
  • 1 cup canned pumpkin puree ((not pumpkin pie filling))
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil (melted and cooled)
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tub vegan cool whip

Instruction

  • Grease a 10-inch springform pan and set aside.
  • To make the crust, combine the graham cracker crumbs, sugar, a pinch of salt, and mix. Add the melted butter and mix until combined. The mixture should be able to stick together when you press into a pan. Press the crumb mixture into your prepared pan until it is packed in there tightly.
  • To make the cheesecake filling, combine the vegan cream cheese, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and vanilla into a large mixing bowl. Whisk until smooth. Fold in the dairy-free cool whip until combined. Pour the filling on top of the crust and smooth out the top with a spatula.
  • Place the cheesecake in the freezer to set for 2-4 hours before serving. Serve with dairy-free whipped cream if desired.