Hi! In case you need a last minute dessert for the holidays, try this no bake pumpkin cheesecake: 1/2 cup pumpkin puree 8 oz. vegan cream cheese 9 oz. vegan whipped cream 4 tbsp sugar 9-inch graham cracker crust 1 tsp pumpkin spice blend or cinnamon Make the cream cheese filling by mixing together the pumpkin puree, cream cheese, vegan whipped cream, and sugar. Pour the mixture into your graham cracker crust. Sprinkle with pumpkin spice blend. Cover your cheesecake and place it in the refrigerator for at least 4 hours or overnight, to allow the cream cheese filling to set. You can also find the full recipe by searching “no bake pumpkins cheesecake Korean vegan” 🎃 #Thanksgiving #nobakecheesecake #desserts