No Bake Pumpkin Cheesecake~ Cream Cheese Recipe
 
Prep time
Total time
 
Lightly spray a 7" springform pan with pan spray, although we are not baking this it will help release the no bake dessert.
See notes onPumpkin Puree recipe if you are making your own homemade pumpkin puree
Serves: serves 8 people
Ingredients
  • For the Crust:
  • Gingersnap Cookies enough to make 3 cups of crumbs
  • Vegan Butter melted 4 Tablespoons (60ml)
  • For the Cheesecake:
  • Vegan Cream Cheese *any brand will do here since we are not baking it! 2 cups (454g)
  • Vegan Sour Cream 4 Tablespoons (60g)
  • Confectioners Sugar ⅔ cup (80g)
  • Vegan Lactic Acid or Apple Cider Vinegar ½ teaspoon
  • Plant Milk 1 cup (237ml)
  • Pumpkin Puree ⅔ cup (160g)
  • Vegan White Chocolate 4 Tablespoons (70g)
  • Agar Powder 1½ teaspoons
  • Ground Cinnamon ½ teaspoon
  • Ground Ginger ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Cloves ¼ teaspoon
Instructions
  1. Prepare the crust by crushing the cookies fine in a food processor and then add the melted vegan butter, press into the bottom of the prepared springform pan and freeze until needed.
  2. For the cheesecake, combine the plant milk, pumpkin puree, confectioners sugar, spices, lactic acid and white chocolate together in a medium saucepot over medium heat and stir constantly.
  3. Once it's hot you can add the agar powder.
  4. Switch to a whisk and whisk smooth until boiling.
  5. Once boiling, remove from the heat and transfer the hot mixture carefully to a high speed blender or food processor and then add the vegan sour cream and the vegan cream cheese.
  6. Puree to a smooth consistency
  7. Pour the batter into your prepared crust and then refrigerate until set.
  8. Usually it just takes about 2 hours to set before you can unmold it, but overnight is also fine.
  9. Remove it from the springform pan and transfer to a serving plate.
  10. Serve with vegan whipped cream and a sprinkle of cinnamon
Notes
Cheesecake must be kept refrigerated at all times, but can withstand room temperatures for up to 3 hours.

Cheesecake will stay fresh for up to 10 days wrapped well in the refrigerator.

I found that freezing these No Bake varieties had a much better result than when I freeze my baked cheesecakes! SO that is one more SCORE for the No Bake!

Freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/no-bake-pumpkin-cheesecake/