Vegan Pumpkin Scream Cheesecake
Vegan Pumpkin Scream Cheesecake is an enchanting combination of dark and light, spooky and sweet, making it a delightful centerpiece for your Halloween celebration. It's a treat that embodies the essence of the season while offering a compassionate twist to your festivities.
Ingredients
- 1 1/2 cups crushed vegan chocolate cookies
- 1/4 cup dark melted chocolate
- 1 pack silken tofu
- 1 cup coconut milk full fat
- 1 cup pumpkin puree
- 1/4 cup coconut oil
- 1/2 cup agave syrup
- 1 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the vegan chocolate cookies until they become fine crumbs.
- Mix the cookie crumbs with the melted dark chocolate to create a sticky crust mixture.
- Press the crust mixture firmly into the bottom of a springform pan, forming an even layer. You can use the back of a spoon to help with this.
- In a blender, combine the silken tofu, coconut milk, pumpkin puree, melted coconut oil, agave syrup, and pumpkin pie spice.
- Blend the mixture until it becomes completely smooth and creamy.
- Pour the pumpkin cheesecake filling over the cooled crust and smooth it out.
- Bake the cheesecake in the oven at 350°F (175°C) for approximately 40 minutes, or until the edges are set but the center is slightly jiggly.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
- Enjoy and don't forget to share with your loved ones!