Vegan pumpkin cheesecake


  • 1 pack Vegan digestive biscuits
  • 3 tbsp dairy-free spread (I recommend pure sunflower spread)
  • 1 pack dairy-free cream cheese (Try free-from in Tesco)
  • 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 (or you can try applesauce)



  1. Preheat the oven to 180°c
  2. Put your frustration to good use and place the biscuits on a tea towel, pretend you’re a zombie and break them up with your trusted rolling pin. (Great stress relief)
  3. Grease four small dishes or one large one and push the biscuits down to the bottom making sure there are no gaps.
  4. Add the rest of the ingredients to a bowl and mix until smooth and creamy.
  5. Check that you really did pre-heat the oven.
  6. Pour on to the prepared biscuits and place into the oven for 30mins. (Make sure no one is watching and lick the whisk and the spoon and bowl – You’ve earned it)
  7. Remove from oven and allow to cool on the counter.
  8. Place covered in the fridge for as long as you can resist eating it.
  9. Cover and place in the fridge until you are ready to serve/eat



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