It just gets easier and easier to be vegan!
Looking for an easy Thanksgiving dessert? Try the Daiya Pumpkin Spice Cheezecake. It’s a seasonal item available in the last quarter of each year. Not only is it vegan, but it’s also soy-free and gluten-free (in case you are hosting a Thanksgiving dinner for family or friends with food sensitivities).
I’m not sure if Daiya has changed their cheezecake recipe over the years, or if my tastebuds have changed, but I am a big fan of their cheezecake these days.
The Pumpkin Spice doesn’t disappoint. It’s creamy and decadent, with a strong pumpkin pie flavor. (Yes, it’s actually got pumpkin in the ingredients, not just the pumpkin spice!) If you’re one of those people who love pumpkin spice, you will love this.
Preparation is simple. Only thawing is required. Daiya offers detailed thawing instructions, but I usually just thaw in my refrigerator overnight. Works fine.
My only complaint is that the cheezecakes are rather small. If you slice them as you would normally slice a cake or pie, you wind up with teeny tiny pieces. And, while the thawing directions suggest you slice into 4-6 equal slices, the nutrition information on the box lists a serving size as 1/3 of the cheezecake! It’s hard to cut a cheezecake equally into thirds. Plus, it looks weird. Below, you can see what “one serving/one third of the cheezecake” looks like.
Here’s the nutrition information. Keep in mind it is slightly skewed as it for 1/3 of the cheezecake. If you’re slicing the cheesecake into 4 or 6 or even 8 equal slices, these values will decrease.
Can’t find Daiya Pumpkin Spice Cheezecake in your neck of the woods? Try the New York (plain) flavor with a drizzle of cherry, strawberry, or blueberry topping. This is still my favorite.