The pumpkin spice cheesecake is a mandatory seasonal indulgence for many and beloved plant-based brand Daiya is answering the needs of those on a plant-based diet with a delicious vegan version of the dessert.
Daiya's Pumpkin Spice Cheezecake is back by popular demand and is available for a limited time. The flavor distinguishes itself with a rich velvety texture that stimulates the senses with a warm spice blend of cinnamon, cloves, and nutmeg. In addition, the recipe is completely free of dairy and in order to give a pang of flavorful authenticity, the brand infuses the dessert with real pumpkin. The product features artisanal gluten-free crust and unlike other pumpkin spice cheesecakes, Daiya's version contains fewer calories and more calcium, making for a no-guilt indulgence.
Image Credit: Daiya
What's Driving This Trend
- Plant-based Desserts
- There is a growing trend towards plant-based desserts as consumers seek healthier and more sustainable options.
- Low-calorie Desserts
- The demand for low-calorie desserts is increasing as consumers look for guilt-free indulgences.
- Seasonal Flavors
- Seasonal flavors, such as pumpkin spice, continue to be popular among consumers and can be a source of innovation for dessert brands.
Who This Affects Most
- Plant-based Foods
- The plant-based food industry has an opportunity to innovate in the dessert category and meet the growing demand for vegan options.
- Gluten-free Foods
- Gluten-free food brands can capitalize on the trend of artisanal gluten-free crusts and create unique dessert offerings for consumers with dietary restrictions.
- Dairy Alternatives
- Dairy alternative brands can continue to innovate and create products that mimic the taste and texture of traditional dairy desserts, such as cheesecake.
