Vegan Pumpkin Pie Cheesecake

This silky vegan pumpkin pie cheesecake is the perfect combination of both worlds, and ideal for those following a dairy-free or vegan diet.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 255 Calories

Ingredients

• ½ cup white sugar
• ¼ teaspoon salt
• 1 (15 ounce) can pumpkin puree
• ¼ cup brown sugar
• 2 (8 ounce) tubs vegan cream cheese, such as Toffutti®
• 1 (6 ounce) container vegan vanilla yogurt (such as Silk®)
• 2 ½ teaspoons pumpkin pie spice, or more to taste
• 1 ½ teaspoons dry vegan egg replacer
• 2 (9 inch) vegan pastry shells

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.

Step 3

Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.