Back arrow Recipe details
search icon
Desserts
share icon Share

Dairy-Free Pumpkin Pie Cheesecake

time icon

1h 20min

servings icon

12 servings

0

0 Reviews
cook this dish Cook this dish

This Nut & Dairy-Free Pumpkin Pie Cheesecake combines the best of both desserts without common allergens. A crispy cookie crust holds a silky, spiced pumpkin filling made creamy with dairy-free cream cheese. The familiar warm spices of traditional pumpkin pie blend perfectly with the tangy cheesecake base, creating a dessert that's both nostalgic and innovative. Perfect for holiday gatherings where guests may have dietary restrictions, this allergen-friendly treat ensures everyone can enjoy a delicious slice of seasonal indulgence.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
16 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Wheat

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Preheat the Oven

Preheat oven to 350°F (175°C).

2
Prepare the Springform Pan

Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

3
Make the Crust

In a food processor, pulse dairy-free graham crackers until they form fine crumbs.

4
Add Sweetener to Crust

Add brown sugar to the graham cracker crumbs and pulse to combine.

5
Add Oil to Crust

Melt coconut oil and add to the food processor. Pulse until the mixture resembles wet sand and holds together when pressed.

6
Press Crust into Pan

Transfer the crust mixture to the prepared springform pan and press firmly into the bottom and about 1 inch up the sides.

7
Bake the Crust

Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.

8
Reduce Oven Temperature

Reduce oven temperature to 325°F (165°C).

9
Prepare the Filling

In a large bowl, beat dairy-free cream cheese until smooth and creamy.

10
Add Sugar and Cornstarch

Add sugar and cornstarch to the cream cheese and beat until well combined.

11
Add Pumpkin and Spices

Add pumpkin puree, pumpkin pie spice, vanilla extract, lemon juice, and salt to the cream cheese mixture. Beat until smooth and well incorporated.

12
Add Coconut Cream

Fold in coconut cream until fully incorporated.

13
Pour Filling into Crust

Pour the filling into the cooled crust and smooth the top with a spatula.

14
Bake the Cheesecake

Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle.

15
Cool in Oven

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

16
Cool to Room Temperature

Remove from oven and let cool completely at room temperature.

17
Chill

Once completely cooled, cover and refrigerate for at least 4 hours, preferably overnight.

18
Prepare to Serve

Run a knife around the edge of the cheesecake to loosen from the pan before removing the springform ring.

19
Garnish

Top with dairy-free coconut whipped cream just before serving.

20
Serve

Slice and serve chilled.

Ratings
0
Comments (0)
Recipe image