Dairy free + Gluten Free + Refined Sugar Free Recipes
No Bake Vegan Pumpkin Cheesecake in a Glass
I don’t know about you but I truly like autumn, with all the colours, tastes and feelings it brings. Of course, food is huge part of this package, as autumn means the much-loved pumpkin season for many of us. Being a busy woman, I used pumpkin for a pretty simple and quick dessert, namely a vegan pumpkin cheesecake. This dessert can be a nice treat for family and friends, it’s budget and meal prep friendly. The biscuit, cream cheese and the spiced pumpkin puree layers perfectly complement each other. 😊
YOU’LL NEED
Here are the ingredients you’ll need to make this recipe:
*Pumpkin puree: make fresh if you can: just halve a pumpkin, scoop out the seeds, and bake for about 50 minutes. Once it’s cold blend it in a blender or food processor. Alternatively, feel free to use butternut squash.
*Cream cheese: I used dairy free cream cheese here, alternatively you can use whipped cream or plain yogurt if you wish!
*Biscuit: any type of biscuit is fine, or even shortbread biscuits or cookies are delicious too.
*Mixed spice: mixed spice is commonly used in the UK; the American version called pumpkin pie spice (also known as pumpkin spice). If you don’t have it at home, these spices are actually a mixture of ground cinnamon, ground nutmeg, ground ginger and ground cloves, if you have them in your cupboard, you can make it yourself!
*Butter: dairy free butter or spread works well.
*Vanilla extract: it gives a touch of kick to your dessert.
*Sweetener: or anything you fancy to sweeten this dessert with.
OPTIONAL TOPPINGS:
Why not try a few tricks to make these glasses even more decorative and tasty?
*sprinkle ground cinnamon
*chocolate drizzle
*chocolate shavings
*almond flakes
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Excellent autumn/winter dessert
✅Super easy to make
✅Meal prep friendly
✅Perfectly spiced
✅Budget friendly
✅No bake
✅Portable
✅Healthy
✅Tasty
✅Quick
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NO BAKE VEGAN PUMPKIN CHEESECAKE IN A GLASS
Preparation: 15 minutes
Cooking time: N/A
Total Time: 15 minutes
Serves: 4-6 glasses
Ingredients
For the crust (bottom layer):
*150 g gluten and dairy free biscuit
*50 g dairy free butter, melted
For the pumpkin layer:
*2 cups pumpkin puree
*1 tsp mixed spice or pumpkin pie spice
For the cream cheese layer:
*200 g unsalted dairy free cream cheese
*1 tbsp sweetener
*1 tsp vanilla extract
Method
1. Put the biscuits in a food processor and pulse until they are finely ground.
2. In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Spoon the mixture into the bottom of the serving glasses.
3. Blend the baked pumpkin until smooth, add the mixed spice. Spoon the mixture into the glasses on top of the biscuit crumbs.
4. Mix cream cheese with vanilla extract and sweetener until combined. Add on top of the cream cheese layer.
5. Decorate your glasses if you wish.
Enjoy! 😊
Notes
*To Store: cover and place in the fridge for up to 3 days.
*To Freeze: seal jars with the lids and freeze up to 3 months.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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