Easy Vegan Pumpkin Cheesecake Pudding Cups
Pumpkin Cheesecake in a cup! Easy, vegan, and gluten-free!
Servings 4
Equipment
- Electric mixer
Ingredients
- 1 can coconut whipping cream diffferent than coconut cream, see text above
- 8 oz vegan cream cheese
- 3/4 cup pumpkin purée
- 1/4 cup blue agave syrup *or too taste
- 1/4 tsp pumpkin pie spice
- pinch sea salt
- 1/2 cup vegan graham crackers (gluten-free if necessary), crumbled
- organic powdered sugar (ensure vegan), to taste optional for whipped cream topping
Instructions
- Into a large mixing bowl, add only a half of a cup of the coconut whipping cream. Add the remaining whipping cream to the refigerator.
- In the same bowl, add in the cream cheese, pumpkin purée, agave, pumpkin spice, and salt. Using an electric mixer, mix on high until ingredients are smooth and fully incorporated.
- Divide the pudding mixture into four dessert cups or wine glasses (each serving will be about a half of a cup). Place the pudding cups into the refrigerator and chill until thickened (about one to two hours).
- Once the pudding has set, take the remaining whipping cream and add it to another large mixing bowl. Using the electric mixer, mix on high until soft peaks form. Taste, and if desired, add powdered sugar to sweeten. Continue to whip briefly, but be careful not to go too long.
- Before serving, top each pudding cup with 1 to 2 tablespoon of graham cracker crumbs and a dollop of coconut whipped cream. Enjoy!
Notes
*Some brands of vegan cream cheeses are sweeter than others. I use Daiya for this recipe which is definitely on the sweet side. If you choose a brand which is more sour/cultured, you may need to up the amount of agave syrup.