No-Bake Vegan Mini Pumpkin Pie Cheesecakes
Servings: 12
Calories: 229kcal
Equipment
- Food Processor
- High Speed Blender
Ingredients
- 1.5 cups pecans
- 1 cup dates, pitted
- pinch salt
- 1 cup cashews, unsalted
- 1/2 cup light coconut milk
- 1/2 cup pure pumpkin not pumpkin pie filling
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 lemon, juiced
Instructions
- Line a muffin tin with parchment paper muffin liners.
- Chop the dates into pieces & make sure all pits are removed.
- Add the pecans to a food processor and blend until ground. Add the dates & salt, and pulse until well combined.
- Transfer equal amounts of the date/pecan mixture to each of muffin liners. Press down with your fingers to create the crust. (you'll want to wet your fingers because it gets sticky)Place muffin tin the freezer for 10 minutes.
- Blend the rest of the ingredients in a high speed blender until smooth and creamy. Remove the muffin tin from the freezer and pour the pumpkin filing over the crust.
- Top with extra pecan pieces if desired and freeze for 4 hours.
- Remove from freezer to thaw for 5-10 minutes and then serve. Store leftovers in the freezer.
Notes
If you don't have a high powered blender, you'll want to soak your cashews for an hour in warm water to soften them.
Nutrition
Serving: 1mini cheesecake | Calories: 229kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 259mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1596IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg