The best delicious No-bake Pumpkin "cheesecake" recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this No-bake Pumpkin "cheesecake" recipe today!
Hello my friends, this No-bake Pumpkin "cheesecake" recipe will not disappoint, I promise! Made with simple ingredients, our No-bake Pumpkin "cheesecake" is amazingly delicious, and addictive, everyone will be asking for more No-bake Pumpkin "cheesecake".
What Makes This No-bake Pumpkin "cheesecake" Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this No-bake Pumpkin "cheesecake".
Ready to make this No-bake Pumpkin "cheesecake" Recipe? Let’s do it!
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2 tb Almond butter
2 tb Water
6 oz Graham crackers
2 c Pumpkin, cooked & pureed
1 pk Silken tofu, firm
2/3 c Maple syrup
1/4 c Almond butter
1 tb Pumpkin pie spice
1 c Water
1 1/2 tb Agar powder
Lightly oil a 12″ springform pan & seet aside.
Mix together almond butter & water. Set aside. Grind graham crackers in a
food processor into fine crumbs. Transfer to a large bowl & mix in the
prepared almond butter-water mixture until coarse crumbs are formed. Press
firmly into bottom of prepared pan & set aside.
Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes,
whisking constantly. Immediately add to pumpkin mixture & blend until
smooth.
Pour this mixture into the waiting crust & smooth the top. Chill overnight.
“Vegetarian
Yields
10 Servings
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