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