Vegan Pumpkin Cheesecake Dip Recipe
Recipe By Sarah's Vegan Kitchen
This simple, no-bake pumpkin cheesecake dip is sweet, creamy, and packed with autumnal pumpkin flavor. Serve it with fresh apple slices or graham crackers.
3.9
25 Rating -
Rate
10minstotal
10minsPrep
10m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Cheesecake Dip Recipe
- 1/2 Tub vegan cream cheese, softened
- 1/2 cup Pumpkin puree
- 1/4 teaspoon Vanilla extract
- 0.17 cup Packed brown sugar
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Pumpkin pie spice
- pinch Pinch of salt
- 1/2 can Coconut cream, chilled 2+ hours
- 1/2 cup Powdered sugar
- 0.13 cup Optional:toasted, chopped pecans
Nutrition
value
value
821
calories per serving
45 g Fat8 g Protein98 g Carbs7 g FiberOther
Current Totals
- Fat45g
- Protein8g
- Carbs98g
- Fiber7g
MacroNutrients
- Carbs98g
- Protein8g
- Fiber7g
Fats
- Fat45g
Vitamins & Minerals
- Calcium67mg
- Iron4mg
- Vitamin A115mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B973mcg
- Vitamin B12< 1mcg
- Vitamin C6mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus168mg
- Selenium13mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Sarah's Vegan Kitchen