Super Star Mama

Trying to be a Super Mom of Kids with Gut diseases and Food Allergies

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

Ingredients

Instructions

  1. In medium bowl, beat the Daiya non-dairy cream cheese with a hand mixer until smooth.
  2. 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.
  3. Using a spatula, fold in the other ½ of the CocoWhip container into the cream cheese mixture until blended.
  4. Pour the mixture into the Gluten-Free crust, cover and chill for 6+ hours until cheesecake is set.
  5. 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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