Pumpkin Spice Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blitz the biscuits in a food processor (or crush them with a rolling pin). Melt the butter in a microwave (or saucepan) then combine with the blended biscuits.

Step 2

With the back of a spoon, spread the biscuit and butter mix evenly in a cake tin. Place in the fridge to chill whilst you make the filling.

Step 3

In a mixing bowl, add vegan cream cheese and pumpkin purée then blend. Sieve through icing sugar, all spice and cinnamon powder then fold in until fully combined.

Step 4

Spread the cheesecake mixture on top of the biscuit base, then place back in the fridge for at least 4hrs to set (if it’s not set in time you can put it in the freezer for 30 mins).

Step 5

Divide the cheesecake evenly into slices with a knife, then squirt some dairy-free whipped cream on each slice. Serve and enjoy!

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