Though I haven’t run a race since then, I still crave cheesecake immensely. So rich, sweet, and like custard and cake in one. What’s not to love? But my dairy days are long behind me so I set out to vegan-ize this bad boy. Mission seriously accomplished. This recipe starts with a 2-ingredient graham cracker crust (my personal favorite crust). But to keep it gluten free, try my Vegan Gluten-Free Gingerbread Men for a slightly spicier deep, amber flavor. You really can’t lose either way. While the crust is baking, prepare the two fillings in a blender and then swirl away. One hour in the oven and this gorgeous pie is transformed into a seriously legit vegan cheesecake. Jaws will drop – trust me on this one. This pie is ridiculously close to actual cheesecake. It’s: CreamySmoothCustardyPumpkin-infusedSubtly spicedPerfectly sweetSeriously decadent& Kind of amazing I too was skeptical of whether or not a baked vegan cheesecake was a) possible, and b) capable of topping the glory that is 7 ingredient no-bake cheesecake. Turns out, yes to both (even though these little gems will always have a place in my heart). While this pie would make the perfect Thanksgiving dessert alongside our classic Vegan Gluten Free Pumpkin Pie, I think it would be perfect year-round. With a few creative substitutions, I even think pumpkin could be substituted for other flavors (like blueberry or peanut butter!), and still be amazing. Yes, experimenting will ensue. Don’t you worry. If you guys make this recipe, we’d love to know! Take a picture and tag it #minimalistbaker on Instagram! Happy holiday baking, friends. Cheers! Note: recipe updated 10/19/21 to address reader issues with flavor balance.
