Vegan Pumpkin Pie Cheesecake Minis

For this recipe I combined my two favourite types of desert - cheesecake + pumpkin pie! These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and cinnamon for a finishing touch.

THESE MINI CHEESECAKES ARE:

* raw & vegan

* gluten-free

* refined-sugar free

* filled with healthy fats

* made with seasonal ingredients

BROKEN DOWN

The base is made out of only two ingredients, Medijool dates and walnuts. The filling is made out of cashews which gives the cheesecake a creamy texture. The pumpkin pure, nutmeg and cinnamon gives this desert that cozy fall taste.

You can substitute the maple syrup in this recipe for brown rice syrup if you are looking for a sweetener with a low glycemic index! You can also substitute the coconut milk for any other plant-based milk. (But the coconut milk is the creamiest!)

INGREDIENTS

CRUST
  • 1 cup packed medjool dates (pitted)
  • 1 1/2 cups raw walnuts
  • 1 pinch sea salt

FILLING

  • 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
  • 2 Tbsp lemon juice
  • 1/3 cup light or full-fat coconut milk
  • 3 Tbsp olive oil
  • 1/2 cup maple syrup
  • 1/3 cup pumpkin puree
  • 1 pinch sea salt
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon 
  • 1/4 tsp nutmeg

FOR SERVING

  • Coconut whip cream
  • Cinnamon

INSTRUCTIONS

  1. Cover cashews with boiling-hot water. Soak for 1-2 hours.
  2. In the meantime, add dates, walnuts and salt to a blender to make the crust - it should stick together when you mold it. If too crumbly, add more dates. Set aside.
  3. Line muffin tins with long strips of parchment paper so you can pull out the cheese cakes when finished. 
  4. Divide crust evenly among the muffin tins and set in freezer.
  5. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. 
  6. Divide filling evenly among the tins and freeze for 3-6 hours.
  7. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren't quite set, pop them back in the freezer until firm. If using a springform pan, simply pop open and remove cheesecake.
  8. Serve with a touch of coconut whipped cream and cinnamon.

RECIPE NOTES

* Store leftovers in the freezer for 7-10 days, though best when enjoyed within the first 3-4 days

* Let thaw at room temperature 15-20 minutes before serving for best texture.

 

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