No-Bake Layered Pumpkin Cheesecake [Vegan]

Contents

Discover more recipes with these ingredients No-Bake Layered Pumpkin Cheesecake [Vegan] Ingredients You Need for No-Bake Layered Pumpkin Cheesecake [Vegan] Crust:Filling: How to Prepare No-Bake Layered Pumpkin Cheesecake [Vegan]

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No-Bake Layered Pumpkin Cheesecake [Vegan]

These pretty and delicious layered cheesecakes will be the star of your Thanksgiving celebration. Even better? These beauties are bite-sized so you can eat and mingle at the same time!

Ingredients You Need for No-Bake Layered Pumpkin Cheesecake [Vegan]

Crust:

10 ginger snap cookies (or 1/2 cup graham cracker crumbs)
1 1/2 tablespoons vegan butter

Filling:

5 ounces vegan cream cheese
1/4 teaspoon vanilla extract
9 tablespoons powdered sugar (or to taste)
5 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 can coconut milk *cream only*
2 tablespoons coconut oil

How to Prepare No-Bake Layered Pumpkin Cheesecake [Vegan]

Chill canned coconut milk in the fridge.
Put ginger snap cookies in a food processor. Process until cookies are fine sand.
Add melted vegan butter to the crushed ginger snap cookies and processor.
Pour into a 4×8-inch tin. Press the crust into the tin firmly. Place in fridge.
Wipeout food processor. Add vegan cream cheese, vanilla, and sugar to the food processor and process until smooth.
Open the chilled can of coconut milk. Drain coconut water. Take only the coconut cream and melt in the microwave. Add to the food processor.
Add half of the filling to the baking tin and place in the fridge.
Add pumpkin puree and pumpkin spice to the rest of the cream cheese filling. Pour the pumpkin cheesecake on top of the plain cheesecake. Chill in the fridge until solid.
Enjoy!