Vegan Pumpkin Cheesecake Recipe
Recipe By Yummy Mummy Kitchen
This easy, no-bake vegan pumpkin cheesecake is just as delicious as the original This beautiful treat is made with healthier ingredients like real pumpkin, raw cashews, and maple syrup. This recipe is perfect for thanksgiving or any day.
4.8
22 Rating -
Rate
2hr 2minstotal
2hr 2minsPrep
10minsCook
2hr 2m.total
2hr 2m.Prep
10m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Cheesecake Recipe
- 0.22 cup Graham cracker crumbs, gf if needed
- 0.06 cup Melted organic earth balance
- 0.16 cup Raw cashews, soaked in water overnight, drained
- 0.19 cup Pumpkin puree
- 0.13 teaspoon Vanilla extract
- 0.13 tablespoon Pumpkin pie spice
- 1/25 cup Maple syrup
- 0.06 cup Unsweetened coconut, nut, or soy milk
- 0.06 Juice lemon
- pinch Pinch of salt
Nutrition
value
value
330
calories per serving
14 g Fat7 g Protein44 g Carbs3 g FiberOther
Current Totals
- Fat14g
- Protein7g
- Carbs44g
- Fiber3g
MacroNutrients
- Carbs44g
- Protein7g
- Fiber3g
Fats
- Fat14g
Vitamins & Minerals
- Calcium30mg
- Iron8mg
- Vitamin A239mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B922mcg
- Vitamin B12< 1mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium99mg
- Manganese< 1mg
- Phosphorus199mg
- Selenium9mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Yummy Mummy Kitchen