Are you someone that loves all the pumpkin treats this time of year? Same, my friend, same! Lately I’ve been a big fan of this dairy-free pumpkin cheesecake dip, which features some of the classic flavors in dippable form. Pair it with graham crackers, and you’ve got the full cheesecake experience. Plus, you only need a handful of ingredients for this simple recipe, making it quick and easy to throw together for a fall party.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with a few product suggestions:
- Dairy-free cream cheese – I’m a pretty big fan of Violife for cream cheese for baked goods; it’s slightly sweet which lends itself well to recipes like this. They make it in either a block or a tub version and either works with this recipe (just remember to soften them first). You can use other options for this recipe, but keep in mind the quality can vary which may impact the final product.
- Dairy-free frozen whipped topping – There are really only two brands that I’ve found on the market for this. I prefer SoDelicious cocowhip, as it’s more readily available by me and I like the taste. However, it does have coconut undertones, so if you’re not a big coconut fan you can try Truwhip Vegan instead (be sure to get the vegan version as the regular version contains milk).
While not pictured, you can also garnish this dip with some dairy-free whipped cream and sprinkles if desired (like done in the photos here). For dairy-free whipped cream, Reddi-Whip has two good options, and ALDI also makes their own version that I really like.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very easy to make!
Start by combining half of the dairy-free frozen whipped topping with the dairy-free cream cheese and a cup of the powered sugar. Using a stand mixer with a paddle attachment is easiest, but a hand mixer will also work.
Spread that into a pie plate.
Next, mix together the pumpkin puree with the remaining ¼ cup of powdered sugar and the pumpkin spice. Spread that into the pie plate.
Add the remaining dairy-free frozen whipped topping as the top layer.
Pop that in the fridge for about a half hour, then feel free to garnish (optionally) with some dairy-free whipped cream and sprinkles.
You can make this ahead of time if you’d like. It will last up to 3-4 days in the fridge. It’s not recommended to freeze this, though, as the cream cheese and whipped topping can separate upon defrosting.
What to Serve with Pumpkin Cheesecake Dip
This recipe is super versatile! You can pair it with lots of different dippers. Here are some of my favorites:
- Graham crackers – Obviously the classic choice since it’s reminiscent of a cheesecake crust! This is my personal favorite. (Most commercial graham crackers are dairy-free, but always double check ingredients).
- Fresh fruit – Apple slices and strawberries are both great options.
- Gingersnaps – Their crunch adds texture and the spiced cookie naturally complements the dip.
- Pretzels – The saltiness of the pretzels provides a nice contrast to the sweetness of the dip.
- Ice cream cones – You know how sometimes you end up with a few cones in each box that are broken? Use those broken waffle or sugar cone pieces for dippers. Just double check ingredients to ensure they are dairy-free.
- Breakfast topper – Instead of dipping, you can spread a spoonful on pancakes, waffles, or toast.
- Gluten-free options – If you need a gluten-free dessert, fruit always works, but you can also look specifically for gluten-free graham crackers, pretzels, or cookies.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, the dip itself is dairy-free, egg-free, and wheat-free/gluten-free. Other allergens will vary based on the products used, and some of these allergens may be introduced in the dippers.
If using Violife cream cheese and SoDelicious cocowhip, then this recipe would also be soy-free. It would contain coconut if that were a concern for you.
If using Truwhip, this recipe would contain soy. If garnishing with sprinkles, note that most commercial varieties contain soy too.
If using another dairy-free cream cheese besides Violife, or garnishing with dairy-free whipped cream, it could also contain tree nuts, depending on the product.
And of course, there may be allergens introduced in whatever dippers you choose to eat with this. For example, using regular graham crackers would introduce wheat/gluten.
The key point: be sure to evaluate any packaged products carefully to ensure they meet any allergen needs.
More Dairy Free Pumpkin Treats
If you’re looking for more delicious dairy free desserts that feature pumpkin, be sure to give one of these a try:
- Dairy-free pumpkin hot chocolate
- Pumpkin olive oil cake
- Dairy-free pumpkin whoopie pies
- Dark chocolate pumpkin truffles (no-bake recipe)
- Easy pumpkin pudding
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Pumpkin Cheesecake Dip
Ingredients
For the pumpkin dip:
- 8 ounces dairy-free cream cheese, softened (i.e. Violife)
- 9 ounces dairy-free frozen whipped topping, divided (i.e. Cocowhip)
- 1 ¼ cup powdered sugar, divided
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
Optional for garnish:
- Dairy-free whipped cream
- Sprinkles
Instructions
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Add dairy-free cream cheese, half of the whipped topping, and 1 cup of the powdered sugar to the bowl of a stand mixer fitted with a paddle attachment (or use in a regular bowl with a hand mixer). Beat on medium speed until well combined. Spread into a 9-inch round pie dish.
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In a small bowl, mix the pumpkin puree with the remaining ¼ cup powdered sugar and the pumpkin pie spice. Layer this on top of the cream cheese mixture in the pie dish.
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Add the remainder of the frozen whipped toping as the last layer to the pie dish.
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Refrigerate for 30 minutes before serving. Optionally, garnish with dairy-free whipped cream and sprinkles before serving. Serve with graham crackers, ginger snaps, apple slices, pretzels, or whatever your favorite dippers are!
Recipe Notes
- Amounts for the dairy-free cream cheese and whipped topping are flexible based on what brand you use. Some dairy-free cream cheeses come in 7-ounce containers and some whipped toppings come in 8-ounce containers – that’s completely fine. An ounce or two in either direction won’t matter.
- The cream cheese must be softened before mixing to avoid lumps.
- If the dairy-free frozen whipped topping is very firm, just dollop it on for the top layer of the dip. It will soften in the fridge and then you can spread it more evenly.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition analysis (approximate per serving; does not include optional garnishes and does not include accompaniments for serving): 177 calories, 9.5 g fat, 8 g saturated fat, 85 mg sodium, 23 g carbohydrate, 1.5 g fiber, 16.5 g sugar, 0.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 2%, Potassium: 1%
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