Ingredients
2/3
cup graham cracker crumbs (5 full sheets)
2
tablespoons dairy-free butter, melted
1
tablespoon sugar
8
ounces Nature’s Fynd Original Dairy-Free Cream Cheese
1/2
cup pure pumpkin puree
1/3
cup confectioner’s sugar
1/2
teaspoon vanilla extract
1
teaspoon pumpkin pie spice + more for sprinkling
1/2
cup dairy-free whipped topping + more for the top
Steps
1.
Crust: in a medium bowl, add graham cracker crumbs, melted vegan butter, and sugar. Stir to combine.
2.
Line a mini muffin pan with mini cupcake liners. Evenly divide the crust mixture (a scant 1 tablespoon) and press down to set. Set aside.
3.
Filling: in a medium bowl, add Nature’s Fynd cream cheese, pumpkin puree, confectioner’s sugar, vanilla extract, pumpkin pie spice, and salt. Whisk to thoroughly combine, then gently fold in non-dairy whipped topping.
4.
Evenly divide filling on top of the mini crusts.
5.
Chill 4-6 hours and up to overnight.
6.
Finish chilled cheesecakes with a touch of non-dairy whipped topping and a sprinkle of pumpkin pie spice. Serve immediately.
Nutrition Information
Per serving (2 mini cheesecakes): Calories: 170 kcal, Fat: 11 g, Sat Fat: 9 g, Sodium: 140 mg, Carbohydrates: 17 g, Protein: 1 g
Allergen information: graham crackers contain wheat and soy, vegan butter likely soy and/or coconut.
