Vegan Homeschool

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Vegan Double Layer Pumpkin Cheesecake Recipe

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Oh yes. You read that right. Vegan Double Layer Pumpkin Cheesecake. Mmhmm. It’s beautiful, delicious and cruelty-free. That means dairy-free and egg-free cheesecake. I’m not saying it’s healthy, but it’s sooooo good. This is what my kids ask for as their birthday cake! The recipe isn’t mine, so I will only be sharing the ingredients with you and linking you to the genius behind the recipe for the instructions. Give her a little shout out when you visit! Tell her that her genius is off the charts and then come back here and tell me you love me for introducing you to it and her.  :D

 

Vegan Double Layer Pumpkin Cheesecake

Promise me you will TRY not to eat it all in one sitting. Yes, it’s that good.

 

Ingredients:

  • 1 container (8 oz) Tofutti Better Than Cream Cheese (get this one if you can; if not, this one is perfectly fine)
  • 1 container (~12 oz) light firm silken tofu (or extra-firm)   (get a case of firm tofu and get a case of this for the leftovers…yuuuuum!!!!)
  • 1/2 cup agave nectar (or sugar – we only buy Florida Crystals Evaporated Cane Sugar and Demerara because it’s harvested in the US, evaporated cane juice, vegan (so no animal bones), carbon neutral)
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons lemon juice (don’t overthink this – it’s delicious)
  • 1/2 teaspoon vanilla (get the good stuff if you can and USE A BIT LESS THAN CALLED FOR IN RECIPES IF YOU USE THE NIELSEN-MASSEY, it’s pure and intense)
  • 1/2 cup pumpkin puree (canned, not pumpkin pie mix)
  • 2 teaspoons rum (optional but really good – if you’re doing this recipe with the kids for TKCM, you probably want to skip this :) )
  • 3 tablespoons brown sugar or natural sugar (I use Florida Crystals Demerara here)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon grated fresh nutmeg (Susan is adamant about the fresh nutmeg – don’t tell her, but I’ve never even seen fresh nutmeg)
  • 1 pre-made 8-inch graham cracker crust (or oatmeal cookie crust – I just use a Keebler one unless I have an Arrowhead Mills one)

Directions:

Head over to visit Susan at Fat-Free Vegan Kitchen for the directions. This is her recipe! We love this vegan cheesecake. It really is the best out there, vegan or not

I make this with my boys all the time! They love to add the ingredients to the food processor and to spread the mixes into the crust. Let your kids help in the kitchen! The time you spend together is priceless. They’re not always going to want to cook with Mom and Dad. They will be evil teenagers one day!! :D  And one day they won’t be living at home any more. Take the extra few minutes it may add to your cooking time to let little hands help. I promise you it’s more than worth it.

 

As always, I would LOVE to see pics if you make this with your kiddos! Heck, if you make it by yourself. :) Let me know in the comments how it worked out for you. If you have your own favorite vegan cheesecake recipe, link it up! I’m always looking for new recipes to try.

 

2 Comments

  1. I have a vegan pumpkin pie recipe but I may just have to make this one for Thanksgiving this year. Looks great thanks for sharing it.

    • Oooo, I’d love your vegan pumpkin pie recipe! The one I make is so particular on the ingredients. And it truly does not turn out if you use a substitute. Not that I would know that. :D

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