Vegan Pumpkin Cheesecake Bites {No-Bake & Gluten-Free!}
Ingredients
For the Crust
- 1 cup around 6-7 pitted dates
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 1 tablespoon coconut oil
- Pinch of salt
For the Pumpkin Layer
- 1 1/2 cups raw cashews soaked overnight
- 2 tablespoons lemon juice
- 2 tablespoons coconut cream or non-dairy milk
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1/3 cup pumpkin puree NOT pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 tsp pumpkin spice or a combination of cinnamon, cloves, and nutmeg
For the Cinnamon Swirl
- 1/4 cup pumpkin
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
Instructions
- Soak your cashews overnight, if not done so already
Form the Crust
- If your dates are SUPER dry, soak for 10 minutes
- Otherwise, toss all crust ingredients into food processor and pulse until combined
- The mixture should be dry enough to not glue itself to everything, but sticky enough to hold its shape when pressed together
- Spoon this mixture by the tablespoon into a saran-wrap-lined muffin pan
- Press with fingers until nice and compacted
- Pop into the freezer while you make the cheesecake layer
For the Cheesecake Layer
- Add all of the filling ingredients into Vitamix (or other high-speed blender)
- Blend until completely smooth and creamy
- Remove muffin tray from freezer and pour to top
- Pop back into the freezer while you prepare the swirl ingredients
For the Cinnamon Swirl
- Whisk all ingredients together until smooth
- Remove cheesecakes from freezer and dollop a spoonful of the cinnamon mixture on top
- Using a toothpick, gently swirl the cinnamon to make it look "artsy"
- Put them back in the freezer for another 4-6 hours to completely set
Notes
Either eat them straight from the freezer for an "ice cream" texture, or pop them in the fridge for 15 minutes for a more traditional "cheesecake" texture!
Recipe inspired by Unconventional Baker
Recipe inspired by Unconventional Baker