No Bake Pumpkin Cheesecake
Welcome to the best of free vegan recipes. Pumpkin and tofu meld together to form a level of flavor other very easy dessert recipes can only dream to accomplish. Cut out calories and fat to make a vegan desserts recipe that lets you have seconds.
Notes
Did you enjoy this recipe? It was featured in 20 of Our Best Pumpkin & Halloween Recipes, check it out for more seasonal recipe fun!
See this recipe and more in 55 Awesome Pumpkin Recipes.
Ingredients
- 2 tablespoons plus 1/4 cup almond butter
- 2 tablespoons plus 1 cup water
- 6 ounces graham crackers
- 2 cups pumpkin, cooked and pureed
- 1 package silken tofu, firm
- 2/3 cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 1/2 tablespoon agar powder
Instructions
- Lightly oil a 12 inch springform pan and set aside.
- Mix together 2 tablespoon almond butter and 2 tablespoon water. Set aside.
- In a food processor, grind graham crackers into fine crumbs. Transfer to a large bowl and mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan and set aside.
- Puree pumpkin, tofu, maple syrup, 1/4 cup almond butter and spice. Set aside.
- Meanwhile, simmer 1 cup water and agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture and blend until smooth.
- Pour this mixture into the crust and smooth the top. Chill overnight.
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