Pumpkin Mousse Cashew Cheesecake (Vegan)

I find cheesecakes to be too rich and too heavy. That’s why I like this lighter version from the blog, May I Have That Recipe, which uses cashews as a replacement for cream cheese. This dessert is deliciously creamy, light, and airy with a 2 tone layer of pumpkin mousse and creamy filling sitting on top of crushed ginger snaps. I don’t cook with coconut oil so I swapped it with vegetable oil but coconut oil will help the crust hold together because it’s a solid fat (which makes it a more unhealthy fat). Note: This recipe does require several steps but overall, it’s an easy, no-bake recipe.

I didn’t make any changes to this recipe so I’d like to link you directly to the original recipe at May I Have That Recipe.

judymatusky.com

athensnutrition.com

[/recipe.com]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.