A rich and creamy dairy-free no-bake pumpkin cheesecake. A pumpkin spice graham cracker bottom with creamy pumpkin spice and cream cheese filling, drizzled with vegan salted caramel sauce.
Crush vegan graham crackers into crumbs. (You can also use vanilla sandwich cookies or my gluten-free vegan graham cracker crumb recipe instead.) I like to put them in my food processor and pulse them until they break into crumbs.
In the bottom of a springform pan, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt, and 1/8 teaspoon nutmeg. Then drizzle with melted vegan butter and mix well.
Place in the fridge for at least 4 hours to set. (It's best if it can be set overnight to firm up completely.)
Measure out 1/4 cup coconut oil, 3 tablespoons of plant-based milk, and 3/4 teaspoon salt. Have them waiting near the stove.
Start with a very clean pan and pour in 1 cup sugar, 3 tablespoons water, and 1/8 teaspoon cream of tartar.
Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
Allow the sauce to boil for about 5 minutes and then start watching it very closely.
After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel.
When it gets darker and smells like a nutty caramel, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
Then pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the salt for regular caramel).
Allow the caramel sauce to cool down for about 15 minutes before drizzling it over your pumpkin cheesecake.