Nikki has been wanting to make a cheesecake that meets her dietary restrictions for a long time. The main reason is because she couldn’t find a cream cheese alternative. We finally came across one that not only checked all the boxes, but tastes good too. Nikki highly recommends Violife’s Cream Cheese. Once we had that ingredient, she was finally ready to make a cheesecake. She decided to combine to of her favorite things and make pumpkin cheesecake.
This was going to be her dessert for Thanksgiving. For the crust, she went the pre-made route with a crust from MI-Del. Not only is this crust Top 8 Free, it’s also vegan and NON GMO Project Certified. We found the crust at Food Lion, but Walmart also sells it. There’s also a store locator on their website.Make this vegan pumpkin cheesecake (GF, DF, SF) Click To Tweet
-2 pie shells
-1 can pumpkin
-1/4 c corn starch
-8 oz cream cheese (make sure it’s room temperature)
-3/4 c sugar
-3 tbsp melted coconut oil
-1 tsp cinnamon
-1 1/2 tsp pure vanilla
-2 tsp lemon juice
– 1 can sweetened condensed dairy-free coconut milk (if you use it, substitute it for the coconut oil & sugar; you can also use 1/2 can if you prefer)
-1/2 tsp nutmeg
-1/4 tsp ground ginger
-1/4 tsp cloves
-Mix cream cheese until smooth in large bowl.
-In a small bowl, mix canned pumpkin and cornstarch until the cornstarch is dissolved.
-Mix in cream cheese.
-Mix in the remaining ingredients; don’t overmix
–Pour the mixture into the the pie shell.
-Give the shell a few gentle taps on the counter to fill empty gaps.
-Place in the fridge overnight.
We only had one pie shell, but two is needed for the amount of filling. Since we only had one shell, it was filled too high and thus, the filling didn’t sit right. Nikki attempted a swirl effect, but couldn’t swirl it the way she wanted because it was too full. For that reason, we decided to forego the pictures of the full pie.
Although not visually appealing, the pie was still very good!
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