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Raw Pumpkin Spiced Mamey Cheesecake Bites
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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Raw Pumpkin Spiced Mamey Cheesecake Bites [Vegan, Gluten-Free]

8-10

Dairy Free

These creamy cheesecake bites are made from a chewy crust made from dates, figs, and nuts, a layer of cashew cream, and a vibrant, pumpkin-spiced mamey sapote cheesecake layer. Mamey sapote is a unique, tropical tree fruit with an interior texture that is both creamy and sweet, with a vibrant... Read More

Ingredients You Need for Raw Pumpkin Spiced Mamey Cheesecake Bites [Vegan, Gluten-Free]

For the Crust:

1/2 cup raw almonds
1/2 cup raw pecans
15 dried black mission figs
15 Medjool dates

For the Mamey Filling:

5 Medjool dates
2 cups mamey sapote, measured mashed (see notes)
1/4 cup soaked cashews
1-1 1/2 teaspoons pumpkin pie spice
1/2 tablespoons chia seeds
1/2 vanilla bean
A small piece of fresh ginger (optional)

For the Coconut Cashew Cream:

1 cup soaked cashews
1 cup coconut meat
4 large Medjool dates, pitted
1/4 cup water or almond milk
1/4 cup coconut oil
1/2 fresh vanilla bean

For the Garnish:

Nuts
Fresh figs
Cranberries
Mint

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How to Prepare Raw Pumpkin Spiced Mamey Cheesecake Bites [Vegan, Gluten-Free]

To Prep:

Soak the cashews for at least 2 hours (preferably overnight) in 1 cup water.
Place the 1/2 tablespoon chia seeds into a small bowl with 2 tablespoons water. Set aside.

To Make the Crust:

Combine all of the ingredients in a food processor until a crumbly "crust-like" mixture is formed. Press into the desired pan. Place in the freezer as you make the fillings.

To Make the Coconut Cashew Cream:

Combine all of the cream ingredients in a high-speed blender and process until smooth.
Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until it's firm enough not to mix with the top layer.

To Make the Mamey Filling:

Combine all of the filling ingredients, along with the soaked chia seeds in a high-speed blender and process until smooth.
Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.
Remove from the freezer when ready to serve. Slice, garnish, and serve immediately.

Notes

You can find mamey sapote at Mexican grocers or even Asian markets. You can use either frozen or fresh mamey, just be sure to drain as much of the excess water (after you thaw it) as possible. If you don't have mamey, you can try subbing in pumpkin or baked sweet potato mash.