Vegan Pumpkin Cheesecake

posted on November 23, 2022

This delicious, dairy-free desert will be a hit at your Thanksgiving meal, or anytime that you are in the mood for a tasty treat. Don’t tell people its dairy-free until after they have tasted it and watch their surprise that something so creamy and good is vegan! 


2 8oz Tofutti cream cheese
1 cup canned pumpkin
1/3 cup sugar
1/4 cup lemon juice
1 tsp pumpkin pie spice
1 TBSP powdered egg replacer*
1 graham cracker crust


• Preheat oven to 350
• Place all ingredients, except for crust, in food processor and process until smooth.
• Transfer to graham cracker crust.
• Bake at 350 for 30 minutes.

*We prefer Ener-G Egg Replacer or Bob’s Red Mill Egg Replacer. You will be able to find these at your local health food store or at some supermarkets such as Raley’s.


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