Pumpkin S’mores Vegan Cheese Cake

I make this every year, super yum!  Photo dump with a loose recipe below. Big shout out to our good friends at Chicago Vegan Foods, Vegetable Shredder Elite!

Melt bag of Chocolate Chips in a bowl, mix until totally melted and then spread on the bottoms of the Pie Crusts.  Then place Dandies marshmallows on the bottom of the pan.

Try to make a tight checker pattern or pentagram, (Hail Seitan) set the pie crusts in fridge to harden up the chocolate.

Mix Tofutti Cream Cheese, Pumpkin, Spices, Energ Egg and Sugar in a bowl.  The Ener-G egg is helpful, but if you can’t find it, mix 1 TB spoon of baking powder with two Table spoons of water.


Spread the Pumpkin Mix into the pans when the marshmallows are relatively stuck in the chocolate bottoms.

Bake at 375F for about 30 min.

They are done when they have a solid looking top. Let them cool in the oven for about 10 more minutes. Cool them on a rack until they reach room temperature. Finally let them chill in the fridge for at least an hour.


2 Graham Cracker Crusts

2 Tofutti Cream Cheese

1 Can of Pumpkin

1 12oz Bag of Chocolate Chips

30-40 Dandies Vegan Marshmallows

2 ENER-G Egg  or 1TBS of Baking powder / 2 TBS Water

6 Table Spoons of Sugar

5 Table Spoons of Pumpkin Pie Seasoning




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4 Responses to Pumpkin S’mores Vegan Cheese Cake

  1. Oh WOW. Now I want this. I need to find a good gf & vegan graham cracker crust but this sounds amazing.

  2. Brando says:

    Looks tasty

  3. Tofutti Cream Cheese is amazing. Trader Joe’s just came out with their own brand of vegan cream cheese entitled “This is not a tub of cream cheese, this is a tub of non-dairy spread.” Great title and even better tasting cream cheese.
    I’m going to make this recipe so thank you. Amazing blog by the way, Im going to add it to my site.

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