How long does no-bake layered pumpkin cheesecake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make no-bake layered pumpkin cheesecake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make no-bake layered pumpkin cheesecake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes no-bake layered pumpkin cheesecake [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does no-bake layered pumpkin cheesecake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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No-Bake Layered Pumpkin Cheesecake
[Vegan]

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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Pumpkin

No-Bake Layered Pumpkin Cheesecake [Vegan]

Dairy Free

Vegan

These pretty and delicious layered cheesecakes will be the star of your Thanksgiving celebration. Even better? These beauties are bite-sized so you can eat and mingle at the same time!

Ingredients You Need for No-Bake Layered Pumpkin Cheesecake [Vegan]

Crust:

10 ginger snap cookies (or 1/2 cup graham cracker crumbs)
1 1/2 tablespoons vegan butter

Filling:

5 ounces vegan cream cheese
1/4 teaspoon vanilla extract
9 tablespoons powdered sugar (or to taste)
5 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 can coconut milk *cream only*
2 tablespoons coconut oil

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How to Prepare No-Bake Layered Pumpkin Cheesecake [Vegan]

Chill canned coconut milk in the fridge.
Put ginger snap cookies in a food processor. Process until cookies are fine sand.
Add melted vegan butter to the crushed ginger snap cookies and processor.
Pour into a 4x8-inch tin. Press the crust into the tin firmly. Place in fridge.
Wipeout food processor. Add vegan cream cheese, vanilla, and sugar to the food processor and process until smooth.
Open the chilled can of coconut milk. Drain coconut water. Take only the coconut cream and melt in the microwave. Add to the food processor.
Add half of the filling to the baking tin and place in the fridge.
Add pumpkin puree and pumpkin spice to the rest of the cream cheese filling. Pour the pumpkin cheesecake on top of the plain cheesecake. Chill in the fridge until solid.
Enjoy!

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