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A creamy, light cheesecake free from dairy, eggs, nuts, wheat, gluten and still packed full of flavour!

pumpkin cheesecake - a delicious creamy, vegan and gluten-free cheesecake with a comforting pumpkin spice flavour! www.intolerantgourmand.com

You will need:

  • 1 pack freefrom biscuits of your choice
  • 3 tbsp dairy-free spread – melted and cooled
  • 1 pack dairy-free cream cheese
  • ½ cup golden caster sugar
  • 1 cup pumpkin purée
  • ½ tsp pumpkin spice mix
  • ½ tsp vanilla extract
  • 3 tbsp dairy-free cream
  • 1 tbsp cornflour
  • x2 egg replacer

Method:

Preheat the oven to 180°c/ 340°f/ Gas 4.

Blitz the biscuits into crumbs, add to a bowl and mix with the melted dairy-free spread.

Lightly grease 4 ramekins, and press the biscuit mix into the base, and place the ramekins on a baking tray.

In a separate bowl, add the dairy-free cream cheese, caster sugar, pumpkin purée, mixed spice, vanilla extract, dairy-free cream, cornflour, and egg replacer and beat until smooth.

Pour over the biscuit base, and then place the baking tray in the oven to bake for around 30-35 minutes.

Remove from the oven and leave to cool completely so it can set.

Cover and place in the fridge until you are ready to serve.

Enjoy!

pumpkin cheesecake - a delicious creamy, vegan and gluten-free cheesecake with a comforting pumpkin spice flavour! www.intolerantgourmand.com

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