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Food for Thought: Plant-based Pumpkin Cheesecake

Wednesday, November 5, 2025
11:00 am12:00 pm

Our guest presenter for this event is Veronica Ramirez, owner of Vero Pure Green, Health Coaching Services. She will be providing nutrition tips and teaching us how to prepare a healthy and delicious recipe. If you'd like to follow along please make sure to have the below ingredients on hand:

Ingredients
Graham Cracker Crust
• 1 1⁄2 cups vegan graham cracker crumbs
• 5 tablespoons of melted vegan butter
(or coconut oil)
• 2 tablespoons of granulated sugar
Cheesecake Filling
• (3) 8-oz containers of Tofutti vegan cream cheese DON’T USE (Daiya, Trader Joe’s or Violife)
• 13.5 oz can coconut cream
• 15 oz can pumpkin puree
• 1 1⁄4 cups granulated sugar
• 4 tablespoons cornstarch
• 1 1⁄2 teaspoon pumpkin pie spice mix
• 3 tablespoons lemon juice
Toppings
• Vegan whipped cream
• Or coconut whipped cream

Veronica Ramirez is a long distance runner, educator and a Certified Integrative Nutritional Health Coach. She is also a wife, a busy mom of two amazing boys and lifelong fitness fan.

Veronica is extremely passionate about health and movement and also about the power of raw and whole foods.

She believes in the healing power of natural foods and also love teaching others how to transform their health by improving their diet and lifestyle. For more on Vero Pure Green: https://www.veropuregreen.com

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