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Pumpkin Tofu Cheesecake Recipe

User Rating 3.5 Star Rating (7 Reviews)


Pumpkin Vegan Cheesecake Recipe. A vegan pumpkin tofu cheesecake recipe that is super quick to prepare - just blend and bake! A vegan cheesecake with pumpkin and tofu is great for Halloween parties, Thanksgiving, or as a special fall treat any day.

See also: More vegan desserts to try


  • 1 12 ounce package silken tofu
  • 1 8 ounce container Tofutti vegan cream cheese
  • 1 cup canned pumpkin
  • 1 cup sugar
  • 3 tbsp flour
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • dash salt
  • 1/4 tsp baking soda
  • 1 pre-made pie crust


User Reviews

Reviews for this section have been closed.

 3 out of 5
Solid base recipe, I only made a few changes., Guest rdwk

I made the following substitutions on a whim and it worked great. I added ~1/4 cup more pumpkin to increase pumpkin flavor decreased sugar to 3/4 cup I used 2 tbsp flour and 2 tbsp ENR-G egg replacer (flax seed would also work). It tasted better the next day-the tofu absorbed the flavors better, and everything had time to firm up. Thoughts for next time-add a little lemon juice to get some tangy-ness into the recipe.

3 out of 3 people found this helpful.

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