No Bake Pumpkin Spice Cheesecake
Rated 3.3 stars by 3 users
Product
Original Cream Cheese
Servings
12-16
Dairy-free and delicious Pumpkin Spice Cheesecake! This recipe is super rich and creamy, made with our cashew-based dairy-free Original Cream Cheese, and no baking required!
Ingredients
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2 packages of Biscoff Cookies (one for the crust, the other package for topping)
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1 cup pumpkin puree
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Spices (cloves, allspice, nutmeg, and cinnamon)
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1 container silken tofu
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1/4 cup coconut milk
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1/4 cup maple syrup
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2-3 tablespoons coconut oil
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1 container Nuts For Cheese™ Original Cream Cheese
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Coconut whip (for topping)
Directions
Using a food processer, pulse one package of Biscoff cookies until they are finely ground crumbs.
Press into the bottom of a 9-inch nonstick or parchment paper lined springform pan.
Add pumpkin puree, spices, silken tofu, coconut milk, maple syrup, coconut oil and Nuts For Cheese™ Original Cream Cheese in a Vitamix or blender. Blend until smooth and creamy. Taste and adjust filling as needed.
Pour the pumpkin cheesecake filling onto the crust, smooth out the top with a spoon, and place in the fridge for 4-6 hours or overnight.
Run a butter knife around the edge to make sure it's not sticking to the sides and release the cheesecake from the pan.
Top with dollops of coconut whip, more Biscoff cookies, and enjoy!
