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Allergy Friendly recipes

Fluffy No-Bake Pumpkin Cheesecake (Gluten, Dairy Free)

By Starlene Hatch 11/18/2018 Leave a Comment

Ingredients

Mi-Del gluten free graham or gingersnap pie crust
12 ounces Daiya plain cream cheese- (1-½ containers of daiya cream cheese)
¼ cup + 2 Tbsp canned pumpkin puree
¼ cup + 2 Tbsp powdered sugar
1-¼ tsp pumpkin pie spice
1-½ tsp vanilla extract
9 ounces So Delicious CocoWhip- (1 container)

Instructions

In medium bowl, beat the Daiya non-dairy cream cheese with a hand mixer until smooth.
Add the pumpkin puree, powdered sugar, pie spice,vanilla and ½ container of the CocoWhip to the cream cheese and beat until smooth and blended completely.
Using a spatula, fold in the other ½ of the CocoWhip container into the cream cheese mixture until blended.
Pour the mixture into the Gluten-Free crust, cover and chill for 6+ hours until cheesecake is set.
Slice and serve topped with non-dairy Reddi Whip

Notes:

I have used other non-dairy cream cheese brands and they work just as well.

Adapted from: https://thefitcookie.com/

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Starlene Hatch

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