If you’re a fan of cheesecake, this is what you’ll be making 🙂 In the past, you may have seen me share recipes for no-bake cheesecakes, and this is a variation of that technique. I’m told that this pumpkin cheesecake is delicious, however, your choice of cream cheese will absolutely make a difference.
In the Great Pumpkin Pie Experiment I show you two versions side-by-side (coconut free options) so you know how to proceed. I’ve also included ingredients below on the commercial dairy free cream cheese options nationwide.
Allergy Status (Does Not Include Your Crust of Choice)
Free From: Wheat/Gluten, Dairy, Egg, Soy**, Tree Nut (including Coconut)**, Peanut, Fish, Shellfish, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils**, Buckwheat, Cane/Refined Sugar**, Carrot, Celery, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M)**, Legume**, Lupin, Mushroom**, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein**, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Stone Fruits**, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc**, Tomato, Yeast
Friendly To: FPIES**, Vegan
Compatible With: Berry Free
**This recipe uses vegan cream cheese which will contain at least 1 major allergen. More notes on that below. Each brand will have a different allergy status and the **indicates allergens you may run into depending on the brand.
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