No Bake Soy Pumpkin Cheesecake

Luscious pumpkin cheesecake on top of a crisp graham cracker crust with a pecan caramel sauce. THIS is the perfect way to end your Thanksgiving meal.

Graham Cracker Crust
8-9 sheets of graham crackers (makes about 1 cup of crushed graham crackers)
1/4 cup (60ml) coconut oil, melted
2 TBS sugar
1/8 tsp salt

Pumpkin Cheesecake
1 cup (240g) soy cream cheese
3/4 cup (180g) pumpkin puree
1/4 cup (50g) sugar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp all-spice
1/4 tsp cloves
1/4 tsp cardamom
1 cup (100g) coconut whipped cream, thawed

Pecan Caramel Sauce
1/4 cup (50g) brown sugar
3 TBS vegan butter spread
3 TBS soy milk
1/2 cup pecans (55g), chopped

View the full recipe at Healthy Nibbles & Bits →