Mini Vegan Pumpkin Cheesecakes
These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking.
Servings: 12
Calories: 221kcal
Ingredients
- 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
- 2 tablespoons water
- ¾ cup canned pumpkin puree
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 12 vegan gingersnap cookies
- Whipped coconut cream (optional)
- Cinnamon (optional)
Instructions
- Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.
- Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.
- Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.
- Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.
- Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.
- Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.
- Serve.
Nutrition
Serving: 1cheesecake | Calories: 221kcal | Carbohydrates: 20.9g | Protein: 3.1g | Fat: 14.8g | Saturated Fat: 7g | Sodium: 148mg | Potassium: 154mg | Fiber: 0.9g | Sugar: 10.5g | Calcium: 2mg | Iron: 10mg