Servings: 10 Preparation time: 1 hour 30 minutes

Vegan Pumpkin Spiced Cheesecake

Vegan Pumpkin Spiced Cheesecake

Ingredients: For The Base:

-          250g Ginger Biscuits

-          250g Lotus Biscuits

-          250g Melted Vegan Margarine

 For the Filling:

-          500g Pumpkin Puree

-          500g Violife Creamy Original Flavour

-          100g Caster Sugar


  1. Pre-heat the oven to 180°C
  2. Finely grind the biscuits in a food processor, transfer the biscuit crumbs to a clean bowl and pour in the melted vegan margarine and mix together with your hands
  3. Once combined, place the mixture into a 10” round baking tin lined with parchment paper, pressing down fully to create a base
  4. Mix the Violife Creamy Original Flavour with the pumpkin puree and sugar in a food processor until smooth
  5. Cover the biscuit base with this mixture and place it in the pre-heated oven for 25-30minutes until the top is golden and the filling is set
  6. Let the cheesecake cool slightly
  7. Best served warm topped with delicious vegan ice cream or whipped coconut cream. 

About Violife:

The Violife team are a happy bunch of foodies based in the beautiful surroundings of Thessalonica in Greece. They’ve been dedicated to making great tasting, 100% vegan non-dairy, non GMO foods since the 90s and are proud and humbled to be a favourite brand for so many Vegans, Vegetarians and Flexitarians around the world.

All their 100% Vegan foods are free from; lactose, GMO, gluten, nuts, soy, preservatives and cholesterol. So you’re guaranteed guilt-free and allergen-free eating!

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