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Mini Pumpkin Pie Cheesecake [Vegan]
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.
Ingredients You Need for Mini Pumpkin Pie Cheesecake [Vegan]
How to Prepare Mini Pumpkin Pie Cheesecake [Vegan]
- Start by soaking the cashews for one hour and soaking the dates for 10 minutes.
- Line a muffin tin with plastic wrap or liners.
- 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.
- 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.
- 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.
Notes
Store any leftovers in the freezer.
Nutritional 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
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