No Bake Pumpkin Cheesecakes

Double tap if want one of these No Bake Mini Pumpkin Cheesecakes! ๐ŸŽƒ๐Ÿฐ This fall dessert is super creamy with a date crust and a spiced pumpkin vegan cheesecake filling thatโ€™s made with cashews and Nicecream! ๐Ÿ˜๐Ÿ˜ Gluten-free, dairy-free, vegan, and an absolute MUST TRY!

1 cup packed medjool dates, pitted
1 1/2 cups roasted almonds

1 1/2 cups raw cashews
1 lemon, juiced
1/2 cup Banana Nicecream
1/2 cup maple syrup
1/3 cup pumpkin puree
3/4 tsp pumpkin pie spice
1/4 tsp ground cinnamon

optional: Coconut whipped cream

1. Cover cashews with boiling-hot water and let sit 1 hour. Then drain thoroughly and set aside.
2. Add dates to a blender and blend until it forms a ball. Set aside.
3. Add almonds to blender and process into a meal. Then add dates back in and blend until a loose dough forms. Set aside.
4. Line muffin tins with parchment paper or liners.
5. Divide crust evenly among tins, and press down with fingers to evenly distribute. Set in freezer.
6. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth, about 2-3 minutes. Taste and adjust flavour/sweetness as needed.
7. Divide filling evenly among the tins. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours.
8. Once set, run a butter knife along the edge and gently remove by tugging on the parchment paper tabs.
9. Let thaw at room temperature 15-20 minutes before serving for best texture. Serve with a touch of coconut whipped cream!

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