No Bake Mini Pumpkin Cheesecakes {Vegan & GF}

These no bake mini pumpkin cheesecakes are the perfect festive treat! They are made with wholesome ingredients, are loaded with fiber and contain no refined sugar! These cheesecakes are decadent and sweet, perfectly spiced, and topped with a mouthwatering date caramel! They take less than 15 minutes to make and are made completely in a blender! This nut based dessert is sure to be your new favorite fall treat!

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Prep Time 15

Cook Time 0

Course Dessert

Cuisine American

Servings mini cakes

Calories 379 kcal

Ingredients

Crust

1 cup Raw Pecans
1 cup Raw Almonds
½ tsp Salt
3 tbsp Maple Syrup

Filling

2 cups Raw Cashews
½ cup Coconut Cream the thick part of a can of full fat coconut milk
½ cup Pumpkin Puree
½ cup Maple Syrup
¼ cup Lemon Juice
1 tsp Vanilla
1½ tbsp Pumpkin Pie Spice

For the Date Caramel

8 Medjool Dates
1 tsp Vanila
¼ cup Water

Instructions

Make your crust by adding the ingredients into a high speed blender or food processor. Pulse until the nuts have been ground into a grain-like texture. Careful not to over blend and make nut butter! The mix should be moldable with your fingers!
Divide the crust mix into 12 greased muffin tins then pat it down with your fingers to form a dense crust. Set aside and make the filling.
Make your filling by adding the ingredients into your high speed blender or food processor. No need to wash the blender before adding in the ingredients for the filling. Blend until completely smooth.
Pour the pumpkin cheesecake mix evenly on top of the crust in the muffin tins. Shake the muffin tray back and forth to flatten the cheesecake layer.
Place the muffin tray in the freezer for the cheesecakes to firm up, at least 5 hours.
Store your cheesecakes in the freezer and take them out 10 minutes before you'd like to eat them.
You can top your cheesecakes with vegan whipped cream or make the date caramel to put on top!
Make the date caramel by blending together the dates, water and vanilla. Add more water as needed until it turns into a caramel-like texture.
Top your cheesecakes with the date caramel and a pecan and enjoy!

Video

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A post shared by Stephanie Manzinali (@that.veganbabe)

Nutrition

Serving: 1cupCalories: 379kcalCarbohydrates: 39.4gProtein: 8gFat: 23.7gSaturated Fat: 4.4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12.3gSodium: 255.7mgPotassium: 416.9mgFiber: 5.3gSugar: 26gVitamin A: 5239.1IUVitamin C: 3.3mgCalcium: 83.3mgIron: 2.8mg

Keyword cheesecake, easy pumpkin cheesecakes, healthy mini pumpkin cheesecakes, no bake, no bake mini pumpkin pies, pumpkin cheesecake, pumpkin pie

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