Completely dairy-free, this Vegan Pumpkin Cheesecake is a showstopping dessert. With a cookie crumb crust, a creamy cashew pumpkin cheesecake layer, and finally a good dollop of coconut whipped cream, this raw treat is such a fun fall cake.
For Vegan Cheesecake Filling
We tested this with gluten free chocolate sandwhich cookies (also known as oreos!), and a combination of oreo cookies and crunchy chocolate chip cookies. Basically, use whatever crunchy type cookie you’d like. It could be anything from a gingersnap cookie, a graham cracker or an oreo cookie. Just make sure to check the ingredient list of the pre-made cookie if you have dietary restrictions.
Don’t forget to put your coconut cream in the refrigerator a day before whipping it up!
For a firmer textured cheesecake, store in the freezer. Let it sit out for 10-15 minutes before slicing. For a softer texture, store in the refrigerator.
Keywords: Vegan Pumpkin Cheesecake