Vegan Pumpkin Swirl Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin cheesecake with a crispy graham cracker crust and thick, custard-like filling infused with pumpkin flavor. Made entirely without dairy, using tofu and plant-based ingredients. Perfect for holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 7 ounces vegan graham crackers or gingersnaps*
- 5 Tbsp vegan butter ((or sub coconut oil))
- 1 12.3 ounce package firm silken tofu* ((gently pressed dry // I used Morinaga brand))
- 1 1/2 Tbsp coconut oil ((melted))
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 heaping cup unsweetened almond milk
- 1/3 cup maple syrup or brown sugar ((or sub honey if not vegan))
- 2 Tbsp cornstarch or arrowroot powder
- 1 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 1 Tbsp cornstarch or arrowroot powder
- 3 Tbsp maple syrup or brown sugar ((or sub honey if not vegan))
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 160mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.