Servings: 10 Preparation time: 1 hour 30 minutes
Vegan Pumpkin Spiced Cheesecake
Ingredients: For The Base:
- 250g Ginger Biscuits
- 250g Lotus Biscuits
- 250g Melted Vegan Margarine
For the Filling:
- 500g Pumpkin Puree
- 500g Violife Creamy Original Flavour
- 100g Caster Sugar
Method:
- Pre-heat the oven to 180°C
- Finely grind the biscuits in a food processor, transfer the biscuit crumbs to a clean bowl and pour in the melted vegan margarine and mix together with your hands
- Once combined, place the mixture into a 10” round baking tin lined with parchment paper, pressing down fully to create a base
- Mix the Violife Creamy Original Flavour with the pumpkin puree and sugar in a food processor until smooth
- Cover the biscuit base with this mixture and place it in the pre-heated oven for 25-30minutes until the top is golden and the filling is set
- Let the cheesecake cool slightly
- Best served warm topped with delicious vegan ice cream or whipped coconut cream.
About Violife:
The Violife team are a happy bunch of foodies based in the beautiful surroundings of Thessalonica in Greece. They’ve been dedicated to making great tasting, 100% vegan non-dairy, non GMO foods since the 90s and are proud and humbled to be a favourite brand for so many Vegans, Vegetarians and Flexitarians around the world.
All their 100% Vegan foods are free from; lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. So you’re guaranteed guilt-free and allergen-free eating!