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No Bake Soy Pumpkin Cheesecake

No Bake Soy Pumpkin Cheesecake | healthynibblesandbits.com

5 from 1 reviews

Ingredients

Scale

Graham Cracker Crust

  • 89 sheets of graham crackers (makes about 1 cup of crushed graham crackers)
  • 1/4 cup (60ml) coconut oil, melted
  • 2 TBS sugar
  • 1/8 tsp salt

Pumpkin Cheesecake

  • 1 cup (240g) soy cream cheese
  • 3/4 cup (180g) pumpkin puree
  • 1/4 cup (50g) sugar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp all-spice
  • 1/4 tsp cloves
  • 1/4 tsp cardamom
  • 1 cup (100g) coconut whipped cream, thawed

Pecan Caramel Sauce

  • 1/4 cup (50g) brown sugar
  • 3 TBS vegan butter spread
  • 3 TBS soy milk
  • 1/2 cup pecans (55g), chopped

Instructions

  1. Pulse the graham crackers in a food processor until it looks like flour. It’s okay if there are a few larger pieces in there. Add the melted coconut oil, sugar, and salt, and pulse until everything is well incorporated. The mixture should look a bit like wet sand.
  2. Line 12 muffin tins with liners. I liked using silicone liners over paper ones. Pour about 1 and 1/2 tablespoons of the crust into each muffin tin and pack the graham crackers down the bottom. Freeze the crust until you’re ready to spoon the cheesecake filling on top. You might have a bit of the graham cracker mixture leftover.
  3. Clean the food processor and then add the cream cheese, pumpkin puree, and all the spices. Mix until everything is well incorporated. Pour the filling out into a medium bowl, and fold in the whipped cream. Take the crusts out of the freezer, and fill each cup with the cheesecake mixture (about two large spoonfuls per cup). Freeze for 1 to 1.5 hours or until the cheesecake is set.
  4. When you’re about ready to eat the cheesecakes, prepare the pecan caramel sauce by melting the brown sugar, vegan butter, and soy milk together in a small saucepan over medium heat. Once the mixture bubbles, turn off the heat. Stir in the pecans. Let the sauce cool for 5-10 minutes before serving.
  5. Serve the cheesecakes with a bit of pecan caramel sauce. These cheesecakes can stay frozen in a sealed bag for a few weeks.

Notes

1. SERVING TIPS: Make this ahead and store it in the freezer. Let the cheesecakes sit in room temperature for about 15 to 20 minutes to thaw before serving.[br][br]2. SUBSTITUTIONS: If you don’t like whipped cream, or coconut whipped cream is difficult to find, substitute it with 1 cup of silken tofu. It’ll still taste great![br][br]3. LEFTOVER GRAHAM CRACKERS: Have a bit of the crust leftover? Just sprinkle it on top of your yogurt!