VEGAN PUMPKIN TOFU CHEESECAKE
Steps:
- Pre-heat the oven to 350 degrees. Process all ingredients in a food processor or blender until smooth and creamy. Pour into pie crust and bake for 45 to 50 minutes. Allow cheesecake to cool slightly, then refrigerate. Cheesecake will set more upon chilling.
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Mutshidzi Ramalamula
[email protected]Can't wait to try this recipe!
Akwasi OPK Opoku
[email protected]This cheesecake was a hit at my party! Everyone loved it.
Flakko Franklin
[email protected]Not a fan of the crust, but the filling was amazing!
Loretta Ankomah
[email protected]Easy to make and delicious! Will definitely be making this again.
Jonathan Koons
[email protected]This is the best vegan cheesecake I've ever had! It's creamy, flavorful, and has the perfect amount of pumpkin spice.
Kaweesha Sewwandi
[email protected]The cheesecake was a bit too sweet for my taste, but my family loved it. I'll probably reduce the amount of sugar next time.
Dj Aspak
[email protected]This recipe is a must-try for vegan and non-vegan cheesecake lovers alike. It's easy to make, delicious, and sure to impress.
Shabid afridi
[email protected]I'm a cheesecake lover, and this vegan version definitely satisfied my cravings. It was creamy, decadent, and had just the right amount of sweetness.
Enock Mwenye
[email protected]This cheesecake was surprisingly good! I was skeptical at first, but I was proven wrong. It was creamy and flavorful, and I loved the pumpkin spice flavor.
Hector Najarro
[email protected]I had some issues with the crust, it was a bit too crumbly. But the filling was amazing! Overall, I enjoyed the cheesecake and would recommend it.
Udoyhowlader Udoyhowlader
[email protected]This recipe is a keeper! I love that it's vegan and gluten-free, and it's so easy to make. The cheesecake was delicious and everyone loved it.
Sajad u Rahman Rishad
[email protected]I've made this cheesecake several times now and it's always a hit. It's the perfect dessert for any occasion, and it's always a crowd-pleaser.
Mati Jonayad
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was on point. I think I'll try using less tofu next time.
Md Apple Khan
[email protected]This was my first time making a vegan cheesecake and it turned out great! The instructions were easy to follow and the result was impressive. Will definitely make it again.
Brevard CCC
[email protected]I'm not vegan, but I decided to try this recipe out of curiosity and I was pleasantly surprised. The cheesecake was delicious and satisfying, and I couldn't even tell that it was vegan.
eyu lala
[email protected]This vegan pumpkin tofu cheesecake was an absolute delight! The texture was creamy and smooth, with a subtle pumpkin flavor and a hint of spice. The crust was perfectly crumbly and complemented the filling wonderfully.