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.




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