Light, fluffy, and so creamy, this easy dairy free pumpkin cheesecake is the perfect holiday dessert.
Place the graham crackers or cookies in a food processor and process on high speed until they become fine crumbs.
Add the melted vegan buttery spread, sugar, and cinnamon. Pulse until the mixture comes together,
Press the mixture into a 9 inch tart pan or pie pan. Use the back of a measuring cup to press it in really firmly.
Clean out the food processor bowl to make the filling.
Put the So Delicious Coco Whip, dairy free cream cheese, pumpkin puree, powdered sugar, cinnamon, and ground ginger in the food processor.
Process until the mixture is smooth and creamy.
Spread over the graham cracker crust, and refrigerate for 8 hours.
Slice the cheesecake and serve with a dollop of Coco Whip if desired.
Use whatever brand of graham crackers or cookies that works for your needs. Some options are: Enjoy Life Crunchy Cookies (Honey Vanilla or Sugar flavors), Partake brand cookies, homemade gingerbread, or Kinnikinnick Smoreables.
Use any brand of dairy free cream cheese and whipped topping that works for your dietary needs. If you can eat dairy, feel free to use dairy products in this recipe.
Chilling this dessert is important! If you don't chill it for long enough, it will be hard to slice it. It will taste fine, but the slices will not be neat.