The holiday season is approaching and we’re all looking for a way to eat healthy while still enjoying some great holiday staples. These vegan, no-bake pumpkin cheesecakes are the perfect way to lighten up a classic holiday treat while still being able to indulge a little. The best part? You don’t need to be a pastry chef to whip these up! With a few pantry staples, a food processor, parchment paper, and muffin tins you can master these adorable desserts and have your guests raving for years to come.

 

Ingredients: 

Crust:

½ cup Cinnamon Spice Peanuts
½ cup blanched almond flour
5 dates pitted
1 tbsp. coconut oil
1 tsp. cinnamon 
¼ tsp. kosher salt

 

Cheesecake:

1 1/2 cups cashews (soaked for 6-8)
Juice of 1 lemon
1/2 cup full-fat coconut milk
1/2 cup real maple syrup
1/3 cup coconut oil, melted
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 tsp pumpkin pie spice
1-2 tsp real maple syrup

 

Instructions:


1. Cut thin strips of parchment paper and place them in the bottom of the cupcake tins. This will make removal much easier. 

2. Add walnuts, almond flour, dates, coconut oil, cinnamon, and salt to a food processor and pulse until it forms a sticky dough. Pieces of the peanuts will still be visible. Make sure not to overprocess, as the mixture can easily turn into a nut butter.

3. Press the dough evenly along the bottom of each cupcake tin.

4. Add soaked cashews, lemon juice, coconut milk, maple syrup, and coconut oil to the same food processor (no need to wash!) and blend them until smooth. Periodically scrape the sides of the food processor to ensure the mixture is creamy.

5. Pour cashew batter into cupcake tins just until they reach the top.

6. In a small bowl, mix pumpkin puree, pumpkin pie spice, and maple syrup.

7. Take about 1 tsp. of the pumpkin mixture and place it on top of the cheesecake batter. Swirl lightly with a knife.

8. Place your mini cheesecakes in the freezer for at least 3 hours, to ensure they will harden.

9. Enjoy!