Mini Vegan Pumpkin Cheesecakes
Delightful mini vegan pumpkin cheesecakes that capture the essence of autumn with creamy pumpkin filling and a crunchy almond flour crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup pumpkin puree
- 1/2 cup cashews, soaked and drained
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- Pinch of salt
Instructions
- Mix the Dry Ingredients: In a mixing bowl, combine almond flour and a pinch of salt.
- Add the Coconut Oil & Maple Syrup: Pour in melted coconut oil and maple syrup. Mix until resembling wet sand.
- Form the Crust: Distribute the crust mixture into a mini muffin tin, press down firmly.
- Pre-Bake the Crust: Bake at 350°F (175°C) for about 10 minutes, then let cool.
- Blend the Cashews: In a blender, combine cashews, pumpkin puree, coconut cream, maple syrup, vanilla extract, pumpkin spice, and salt.
- Mix Until Smooth: Blend until creamy, adding non-dairy milk if needed.
- Taste and Adjust: Add more maple syrup or spice as desired.
- Pour the Filling: Distribute pumpkin filling over pre-baked crusts.
- Bake Again: Bake for another 20-25 minutes until edges are set but center jiggles.
- Cool Down and Chill: Let cool completely and refrigerate for at least 2 hours.
Notes
These cheesecakes are great alone, or topped with whipped coconut cream and crushed walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin, vegan, dessert, cheesecake, autumn, mini cheesecakes
Find it online: https://rusticflavor.com/vegan-pumpkin-cheesecakes-no-bake-mini/