When it’s fall season, it can only mean one thing… pumpkin spice everything!
Which is why I had to make these PUMPKIN SPICE MINI CHEESECAKES!
These mini pumpkin cheesecakes are vegan, oil-free, refined sugar-free, gluten-free and extremely addictive.
If you love vegan fall recipes as much as me then you need to check out these 20 Cosy & Comforting Fall Inspired Vegan Desserts And Sweet Treats.
These cute mini pumpkin cheesecakes are perfect for fall when you’re looking for a healthy pumpkin spice flavoured snack.
Made with whole-food ingredients, these mini pumpkin cheesecakes are creamy from the cashew and pumpkin filling and chewy from the date and pecan crust – the perfect combination.
I topped my mini pumpkin cheesecakes with Greek yogurt and pecans. You could also use dairy-free whipped cream or coconut cream!
THIS RECIPE IS:
- Both creamy & chewy
- Great for a meal prep snack option
- Perfect for the holidays
- An easy alternative to baking a pumpkin pie
- Made with simple whole-food ingredients
- Easy to create in less than 30 minutes
RECIPE NOTES:
- You do have to keep these in the freezer, but don’t worry, they are still just as yummy!
- The filling comes out quite a dull colour, so if you would like the mini cheesecakes to look more orangey and pumpkin-y, then add 1/4 tsp turmeric to the filling mixture.
- Using a silicone muffin tray is great for this recipe because you can easily pop the cheesecakes out of the tray with no mess.
- You can mix this recipe up by using whatever nuts you’d like for the base. I used pecans, but you could also use walnuts or pecans.
- The reason I use blackstrap molasses in this recipe is because it’s full of vitamins and minerals such as iron, calcium and selenium, so it’s healthier than your regular agave or maple syrup. But, if you’d prefer, you can use any other liquid sweetener.
- If you’d like to make your own pumpkin spice, then mix together 3 tbsp cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 tsp allspice & 1 tsp ground cloves.
If you love this recipe then you’ll also love these recipes:
Vegan No Bake Pumpkin & Molasses Mini Cheesecakes
These cute mini pumpkin cheesecakes are perfect for fall when you're looking for a pumpkin spice flavored healthy snack. They're creamy from the cashew and pumpkin filling and chewy from the date and pecan crust. Plus, they are oil-free, refined sugar-free, gluten-free and addictive.
Ingredients
Filling
- 3/4 cup pumpkin puree (sub for butternut squash or sweet potato)
- 1/4 cup plant-based milk
- 1/2 cup cashews (soaked for 30 mins in boiling water)
- 2 tbsp blackstrap molasses
- 1 tsp pumpkin pie spice
- 3 drops of sugar-free vanilla extract
Crust
- 1 cup medjool dates
- 2/3 cup pecans
- Pinch of salt
Instructions
- To a blender, add your “crust” ingredients and blend until the dates and pecans have full combined. You should have a thick but gooey mixture and no big lumps of pecans or dates.
- Using a silicone muffin tray, add your crust mixture to the bottom of 6 muffin holes. You ideally want to fill the muffin hole half way.
- Add the filled muffin tray to the freezer for 10 minutes while you make the filling.
- For your filling, add your “filling” ingredients to the same blender and blend until smooth and creamy.
- After 10 minutes, take your muffin tray out of the freezer and top your crusts with the filling.
- Pop the muffin tray filled back into the freezer and wait for another 15 minutes so that the cheesecakes can set. And that’s it!
- These mini cheesecakes have to be kept in the freezer, but don’t worry they still taste heavenly. Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 296Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 104mgCarbohydrates 44gFiber 5gSugar 35gProtein 4g
1 Comment
Pingback: 20 Cosy & Comforting Fall Inspired Vegan Desserts And Sweet Treats - the vegan afterglow