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Food Monster - Recipes

Mini Pumpkin Pie Cheesecake [Vegan]

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These mini pumpkin pie cheesecakes are the perfect little treat for fall parties or just to have something sweet on hand. Simple, rich, pumpkin-spiced, creamy and not too sweet, they hit the spot and give you the comforting feeling of all things fall.

Mini Pumpkin Pie Cheesecake [Vegan]

Calories

255

Serves

12

Ingredients

For the Pecan Crust:

  • 1 1/2 cups raw pecans
  • 1 cup medjool dates (soaked in warm water for 10 minutes)
  • Pinch of sea salt

For the Pumpkin Pie Filling:

  • 1 cup cashews (soaked in hot water for 1 hour)
  • 1/2 cup light coconut milk
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil, melted (or olive oil)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Juice of 1/2 lemon

Preparation

  1. Start by soaking the cashews for one hour and soaking the dates for 10 minutes.
  2. Line a muffin tin with plastic wrap or liners.
  3. Make the crust in a food processor. Blend the pecans until ground, then add the soft dates and sea salt. Pulse until well combined and sticky.
  4. Transfer the mixture into muffin tin and press down until a crust is formed. The crust is super sticky and it helps if you run your fingers under warm water before pressing down the crust. Place tin in freezer for 15 minutes.
  5. In a high-speed blender, blend all the ingredients for the filling until smooth and creamy. Remove tin from freezer and pour the filling over crust. Top with a few extra pecans and freeze for about 4 hours, or until firm.

Nutrional Information

Total Calories: 3061 | Total Carbs: 357 g | Total Fat: 185 g | Total Protein: 38 g | Total Sodium: 322 g | Total Sugar: 277 g

Per Serving: Calories: 255 | Carbs: 30 g | Fat: 15 g | Protein: 3 g | Sodium: 27 mg | Sugar: 23 g

Notes

Store any leftovers in the freezer.

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AUTHOR & RECIPE DETAILS


photo

Shannon Leparski is a health and nutrition enthusiast for the plant based lifestyle. She shares her colorful, nourishing creations and offers nutrition tips on her blog, The Glowing Fridge. Her passion for promoting the plant based lifestyle has blossomed since going vegan and she lives to inspire, motivate, create and flourish from this abundant plant fueled life.


 

 

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56 comments on “Mini Pumpkin Pie Cheesecake [Vegan]”

Click to add comment
Vivyan Wu
1 Years Ago

Benjamin Knowles Bel Kim Hoang Shindeecreampuffs Lahh


Reply
Nicole Marchesano
1 Years Ago

I must make Monica Hernandez


Reply
Monica Hernandez
24 Nov 2015

Ooooooooo drooling

Mindy Zay
1 Years Ago

Looks good, Edie.


Reply
Edie Rivera-Abruzzese
24 Nov 2015

Wow yes! You can make and bring with you!

Lauren Ashley
1 Years Ago

Laurel Hicks


Reply
Julia Bulbulian Wells
1 Years Ago

MUDDY PAWS CHEESECAKE Co. makes amazing vegan cheesecake and ships nation wide.


Reply
Tami Cabrera
24 Nov 2015

They do : ) Thank you Julia Bulbulian Wells!!!!

Julia Bulbulian Wells
24 Nov 2015

I snuck a slice just the other day, so I have recent information =)

Tami Cabrera
24 Nov 2015

The inside scoop :')

Kelly Costello
1 Years Ago

Rubina Buchanan and Amy Fletcher, I would make these for you if I was there. No dairy.


Reply
Sandra Gonzalez-Murray
1 Years Ago

Yum, I want to try try this for Thanksgiving!


Reply
Dalam Martinez
1 Years Ago

Darzy


Reply
Darzy Martinez
24 Nov 2015

Mejor aslos tu jijiji

Jenna Adams
1 Years Ago

Clive Drinkwater yes please xx


Reply
Amanda Dunne
1 Years Ago

Trudy, one for you...


Reply
Trudy Vincent
24 Nov 2015

Looks good. I don't know if cheesecakes are my thing. That's your department.

Amanda Dunne
24 Nov 2015

But it's Pumpkin Pie cheesecake, that is your department...



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