Fall is the perfect time for pumpkin desserts, and this dairy free and vegan Pumpkin Cheesecake is a great decadent treat for parties or anytime! Gluten free, vegan, dairy free; Free of: eggs, soy, peanuts, tree nuts (except for coconut)
In a medium bowl, beat the Daiya non-dairy cream cheese with a hand beater or stand mixer until smooth.
Add the pumpkin puree, powdered sugar, pie spice blend, vanilla, and 1/2 the container of CocoWhip to the Daiya cream cheese and beat until smooth and blended completely.
Using a spatula, fold in the other 1/2 of the CocoWhip container into the cream cheese mixture until blended.
Spread the pumpkin cheesecake filling into the Mi-Del gluten free crust, cover, and chill for about 6+ hours until the cheesecake is set.
Slice into 8-10 slices and serve (this is rich, so smaller slices are best). Enjoy!
Video
Notes
*Any non-dairy cream cheese should work in this recipe** So Delicious CocoWhip is a non-dairy coconut-based whipped cream