If you’re a fan of cheesecake, this is what you’ll be making 🙂 In the past, you may have seen us 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 our Great Pumpkin Pie Experiment we show you two versions side-by-side (coconut free options) so you know how to proceed. We’ve also included ingredients below on the commercial dairy free cream cheese options nationwide.
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.