Vegan Pumpkin Spice No Bake Cheezecake

Tada! Yes, this no bake #vegan #pumpkin cheesecake turned out AMAZING! ⁠
Even the teen boy gobbled it up. The recipe was inspired by a @minimalistbaker recipe. ⁠

I changed it up a bit. I like my pumpkin spice BOLD and in your face so I bumped up the spices. ⁠

I also doubled the pumpkin and added a bit of vegan ricotta cheese to make it even creamier. ⁠

Instead of topping it with whipped coconut cream I drizzled some maple syrup and tossed on some chopped pecans. ⁠

I also used pecans instead of walnuts for the crust. OMG…the crust. I would make just the crust to eat for days. ⁠

You set this in the freezer. I suggest letting it defrost for about 20 minutes for the perfect texture to serve. ⁠

It did not take long to make. Simple, quick and easy. You can find the original recipe at https://minimalistbaker.com/vegan-pumpkin-cheesecake/. ⁠

Enjoy!⁠