Lactose Free Pumpkin Cheesecake (Could Be Dairy Fre

Name: Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 graham cracker pie crusts (or optional gingersnap recipe below); 2 (8 ounce) packages soy cream cheese; 8 -10 ounces tofu (soft or firm drained); ¾ cup sugar; ½ cup brown sugar; 1 teaspoon lemon juice; 1 (15 ounce) can pumpkin puree (not pie filling); ½ cup plain yogurt (Whole Milk, Vanilla Soy Yogurt can also be used); 4 eggs; 2 -3 tablespoons flour; 1 teaspoon vanilla; 1 teaspoon cinnamon; ¾ teaspoon ginger; ¼ teaspoon nutmeg; ¼ teaspoon clove (optional); 2 cups vegan sour cream; 1 -2 tablespoon confectioners' sugar or 1 -2 tablespoon white sugar; 1 tablespoon Bourbon or 1 tablespoon Frangelico or 1 tablespoon Amaretto or 1 tablespoon pure maple syrup (reduce sugar above) or 1 teaspoon almond extract

Servings: persons

2 graham cracker pie crusts (or optional gingersnap recipe below)
2 (8 ounce) packages soy cream cheese
8 -10 ounces tofu (soft or firm drained)
¾ cup sugar
½ cup brown sugar
1 teaspoon lemon juice
1 (15 ounce) can pumpkin puree (not pie filling)
½ cup plain yogurt (Whole Milk, Vanilla Soy Yogurt can also be used)
4 eggs
2 -3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon clove (optional)
2 cups vegan sour cream
1 -2 tablespoon confectioners' sugar or 1 -2 tablespoon white sugar
1 tablespoon Bourbon or 1 tablespoon Frangelico or 1 tablespoon Amaretto or 1 tablespoon pure maple syrup (reduce sugar above) or 1 teaspoon almond extract

1
Preheat oven to 325/330.
2
Press tofu in paper towel to remove excess water.
3
Process or Blend Tofu and Soy Cream Cheese until smooth - the longer you process the smoother the tofu will get.
4
Add sugar and lemon juice mix well.
5
Mix in pumpkin and yogurt.
6
Beat in eggs one at a time making sure not to over mix.
7
Add flour vanilla, cinnamon, ginger, nutmeg.
8
Pour into crust.
9
Put in oven until center is set about an hour, more or less depending on size and your oven - mines a little old.
10
Optional Crust.
11
3/4 cup giner snap crumbs
12
1/2 cup pecans finely chopped.
13
1/4 cup packed light brown sugar.
14
1/4 cup granulated sugar.
15
1/2 stick (1/4 cup) soya butter (I like Earth Balance), melted and cooled.
16
Combine the crumbs, ground pecans and the margarine together.
17
Mix well and press into a spring-form pan.
18
Chill 1 hour.

1191

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 graham cracker pie crusts (or optional gingersnap recipe below), 2 (8 ounce) packages soy cream cheese, 8 -10 ounces tofu (soft or firm drained), ¾ cup sugar, and more.

Yes, Lactose Free Pumpkin Cheesecake (Could Be Dairy Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions