Here’s a recipe for Pumpkin Cheesecake, perfect for two servings (or just one if you’re like me 😉). If you’re a fan of cheesecake, you’re going to adore this pumpkin twist. Plus, you can make it vegan by using any cookies you prefer. I went with Oreos because a little balance in life is always a good thing, but feel free to use your favorite!
Pumpkin Cheesecake For 2
Ingredients
- 5 pumpkin cookies of your choice
- 1 teaspoon butter or vegan butter
- 1/3 cup cream cheese or vegan cream cheese
- 2 tablespoons powdered sugar
Instructions
- Crush 3 of the cookies and place them at the bottom of a ramekin. Drizzle melted butter on top. Mix it all together, press it down firmly, then pop it in the fridge.
- In a bowl, beat together the cream cheese and powdered sugar until it’s nice and smooth. Mix in one more crushed cookie.
- Spread the cream cheese mixture over the cookie crust in the ramekin, smoothing it out evenly.
- Sprinkle another crushed cookie on top, then refrigerate the cheesecake for about an hour until it’s nicely chilled. Enjoy your delicious treat!