This delicious vegan, no-bake pumpkin cheesecake is easy to make, and it’s gluten-free too!
There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.
This gluten-free, vegan lemon cheesecake is more dense than the traditional version, but still sweet and delicious. The walnut/maple syrup crust adds a nutty, delightful flavor.