No Bake Pumpkin Cheesecake Mousse

This pumpkin cheesecake-flavored no-bake mousse is a rich and creamy vegan dessert that's great for fall parties or any time you want a sweet treat.

Ingredients:

• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 14-ounce block firm tofu, drained
• 1/4 cup coconut cream
• 1 tablespoon lemon juice
• 1/2 cup graham cracker crumbs vegan-friendly
• 2 tablespoons melted vegan butter
• 1 tablespoon coconut sugar

Instructions:

In a food processor, blend pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth

Add tofu, coconut cream, and lemon juice to the food processor and blend until creamy and well combined

In a separate bowl, mix graham cracker crumbs, melted vegan butter, and coconut sugar until evenly moistened

Divide the graham cracker mixture into serving cups, pressing down to form a crust

Top the crust with the pumpkin cheesecake mousse mixture

Chill in the refrigerator for at least 2 hours to set

Garnish with additional graham cracker crumbs and serve chilled