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Dairy Free Pumpkin Cheesecake

Dairy & Gluten Free Pumpkin Cheesecake

Servings 8

Ingredients

  • 2 containers (8-oz) Kite Hill Cream Cheese Or any dairy free cream cheese you'd like
  • 3/4 c coconut sugar
  • 1/2 c canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 c dairy-free chocolate chips I used Enjoy Life
  • 1 pre-made pie crust I used Wholey Wholesome's Gluten-Free
  • 2 cups coconut whipped cream I used So Delicious but you can make your own or use any premade

Instructions

  1. Preheat oven to 350 degrees.

  2. Prebake pie crust for 15-20 minutes or until just set but not browned.

  3. In a mixer, beat cream cheese, sugar, pumpkin, pie spice, and vanilla together.

  4. Add eggs in one at a time and beat till combined.

  5. Fold in chocolate chips (filling will be very runny).

  6. Pour filling into pie crust. Bake in 350 degree oven for 45 minutes, or until middle is set and no longer jiggly.

  7. Refrigerate pie for at least 4 hours. Overnight is best. 

  8. Top with coconut whipped cream and serve!