Vegan Pumpkin Cheesecake Recipe
Recipe By Food Faith Fitness
This vegan pumpkin cheesecake is so creamy and flavorful, you'd never know that it is egg and dairy free a perfect fall dessert
4.4
28 Rating -
Rate
1hr 50minstotal
20minsPrep
1hr 30minsCook
1hr 50m.total
20m.Prep
1hr 30m.Cook
plan
Bookmark
ingredients serves
serves12
Add to Shopping ListIngredients for Vegan Pumpkin Cheesecake Recipe
- 1.75 cup Graham cracker crumbs, gf if needed
- 1.50 tablespoon Sugar
- 0.33 cup Vegan butter, melted
- 3 tablespoon Flax meal
- 1/2 cup Warm water
- 3 Containers tofutti cream cheese, at room temperature
- 1.33 cup Canned pumpkin
- 1 cup Sugar
- 4 teaspoon Pumpkin pie spice
- 2 teaspoon Vanilla
Nutrition
value
value
205
calories per serving
7 g Fat2 g Protein32 g Carbs3 g FiberOther
Current Totals
- Fat7g
- Protein2g
- Carbs32g
- Fiber3g
MacroNutrients
- Carbs32g
- Protein2g
- Fiber3g
Fats
- Fat7g
Vitamins & Minerals
- Calcium24mg
- Iron5mg
- Vitamin A123mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B920mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium28mg
- Manganese< 1mg
- Phosphorus67mg
- Selenium5mcg
- Zinc1mg
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 Food Faith Fitness