Mini Vegan Pumpkin Cheesecakes
These no bake Mini Vegan Pumpkin Cheesecakes are filled with pumpkin flavors, easy to make & are dairy-free, gluten-free & refined sugar-free. A holiday showstopper!
Ingredients
Crust
- 1/2 cup medjool dates, pitted
- 1/2 cup pecans
- 1/4 cup almond flour
- 1 tsp pumpkin pie spice
- 1 tsp water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Filling
- 1 cup raw cashews, soaked in hot water for at least 2 hours
- 1/3 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut cream, NOT coconut milk, NOT cream of coconut
- 1/4 cup non-dairy milk
- 2 tbsp refined coconut oil, melted
- 1 3/4 tsp pumpkin pie spice
- 3/4 tsp lemon juice
- 3/4 tsp vanilla extract
For Serving
- non-dairy whipped cream
- crushed pecans
- pumpkin pie spice
Instructions
- Make the crust by adding the crust ingredients into a food processor. Pulse until it's crumbly but sticks when pressed together.
- Divide the crust into 6 silicone cupcake molds and evenly press it down with a spoon or your fingers. Set aside.
- Make the filling by adding the filling ingredients into a food processor and blend until creamy.
- Pour the filling evenly on top of the crust in the molds. Place in the freezer to set, at least 4 hours or overnight.
- Remove the cheesecakes from the freezer and pop them out of the molds. Let thaw for at least 1 hour before serving. Once ready to serve, top with non-dairy whipped cream, crushed pecans and a sprinkle of pumpkin pie spice, if desired. Enjoy!
Video
Notes
- I use Joolies Organic Fresh Medjool Dates. Use my code: booboo for money off!
Calories: 356kcal, Carbohydrates: 29g, Protein: 7g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Sodium: 116mg, Potassium: 360mg, Fiber: 4g, Sugar: 19g, Vitamin A: 2144IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 3mg
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