If you're looking for a dairy-free and nut-free dessert, look no further than this pumpkin pie cheesecake! With a creamy filling made of tofu, pumpkin puree, and coconut cream, and a crunchy crust made of dates and graham crackers, this dessert is allergy-friendly and indulgent.

Quick Info

⏱️ 195 min • 🍽️ 16 servings • ⭐ 67%

Nutrition

335 cal • 3g protein • 33g carbs • 22g fat

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Vegan] • [Desserts] • [Dietary]

Ingredients

• 8 ounces dairy-free chocolate graham crackers (about 2 sleeves)
• 6 dates, pitted
• 6 tablespoons coconut oil, melted, plus more for greasing
• Pinch of salt
• 2 12.3-ounce packages of firm silken tofu, drained and patted dry
• 1 13-ounce can of coconut cream
• ¼ cup coconut oil, melted
• ¾ cup maple syrup
• 3 tablespoons lemon juice
• ¼ cup arrowroot powder (or cornstarch)
• ½ teaspoon salt
• Seeds from 1 vanilla bean or 1 teaspoon vanilla extract
• 2 cups canned unsweetened pumpkin puree
• ½ cup coconut cream
• ⅓ cup maple syrup
• 2 tablespoons arrowroot powder
• 1 tablespoon pumpkin pie spice
• Dairy-free dark chocolate shavings, for garnish

Instructions Preview

1. Preheat the oven to 350°F (180˚C). Grease …
2. Make the crust: In a food processor, pulse…
3. Transfer the crust mixture to the prepared…

…and 11 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful