No Bake Pumpkin Cheesecake Bites {Vegan}
Servings 9 cups
These No-Bake Vegan Pumpkin Cheesecake Bites make a healthier autumn-themed treat that tastes sweet and decadent, while still offering lots of nutrients and no refined sugar. Perfect healthier dessert option for those with a sweet tooth. {Gluten-free, dairy-free, vegan & paleo}
Ingredients
For the “crust”:
- 1 cup dates pitted
- 2 tsp pumpkin pie spice
- 1/2 cup pecan pieces
- 1/2 cup walnut pieces
- 2 tbsp pure pumpkin purée can use fresh or canned
- 1 tsp vanilla extract
For the cheesecake mixture
- 1 cup cashews soaked for at least 2 hours
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 cup pure pumpkin purée can use fresh or canned
- 1 tsp vanilla extract
Optional Toppings
- Garnish with chopped pecans if desired
Instructions
- Soak cashews in hot water for at least 2 hours. At the same time, soak dates in boiling hot water for 5 minutes to soften.
- Add the pumpkin spice, pecans and walnuts to a food processor and blend until mixture is crumbly. Next, add in the dates, pumpkin puree and vanilla extract and blend until mixture comes together and is slightly sticky.
- Combine all ingredients for the cheesecake mixture in a powerful blender or Ninja until smooth. You may need to add a bit of almond milk or water to help smooth it out if you're having trouble getting the mixture smooth.
- Line muffin tin with 9 silicone baking cups. Divide the crust mixture evenly between the cups and press into the bottom of the cup until the surface is packed down and flat. Spread the cheesecake mixture over the crust with a spatula until relatively smooth and flat. Garnish with chopped pecans, if desired.
- Place in freezer for at least an hour to allow the cups to harden. Consume frozen, cold or at room temperature.
- Store in the fridge for up to a week or in the freezer for up to a month.
Notes
- If your dates are hard, soak them in boiling water for 5 minutes before blending to soften them.
- If you’re finding that the cheesecake layer is having trouble breaking down in the blender, add some almond milk or water one tablespoon at a time until desired consistency is reached. The mixture should be smooth but still pretty thick.
- Use a powerful blender (I love the Ninja) for the ultimate creamy cheesecake layer. You'll need one that's powerful enough so that there are no chunks of cashews left behind.
- Use your hands or a small spatula to press the crust layer into the silicone cups. Wet your hands or spatula to prevent mixture from sticking.
- These mini pumpkin cheesecakes are best eaten when partially frozen so that they stay somewhat firm. You can eat them at room temperature too but the cheesecake layer will be more creamy.
Nutrition
Calories: 238kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 7gSodium: 1mgFiber: 3gSugar: 16g
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