Whether you avoid dairy or not, this gluten free vegan pumpkin cheesecake is going to knock your socks off.
Feel free to use regular cream cheese, sour cream and butter, but know that the recipe also works deliciously with these non-dairy alternatives. It?s a simple but oh-so-delicious autumnal twist on traditional cheesecake that just might have you rethinking your Thanksgiving desserts!
I’ve baked it in large tart pans, casseroles, pie plates or little muffin tins — any way you slice it, this recipe is fantabulous and no one will ever miss the dairy, eggs or gluten.
Bake in a 9×13 dish and slice mini-bites for party food.