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Vegan No Bake Pumpkin Cheesecake

  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 6-8 slices 1x




  • 1 ½ cups graham cracker crumbs
  • 1 tbs coconut sugar
  • 1/2 cup vegan butter or margarine melted


Optional toppings: Coconut whip, chopped pecans, and cinnamon 


  1. Make the crust. Melt the vegan butter (or margarine) and stir into graham cracker crumbs with the coconut sugar. Press into a springform pan about halfway up the sides. Place in the fridge until ready to fill (you can also bake this if preferred on 375 degrees for 10 minutes)
  2. Make the filling: Throw all the ingredients in the food processor or blender, and blend until smooth. Pour into the crust and chill in the fridge for a few hours or ideally overnight. Top with vegan coconut whip and cinnamon and serve! Refrigerate when not being served!
  • Prep Time: 15 minutes


  • Serving Size: 1
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