Mini Pumpkin Cheesecakes
Dessert in mini form is way more fun to eat in my opinion! I make these mini pumpkin cheesecakes every year because they are just that good! They have a cinnamon cookie crust and a creamy pumpkin dairy free cheesecake filling that will make your taste buds go crazy! I hope you guys try this one out because it is sensational and one of my favorites! It makes a fantastic Thanksgiving dessert as well.
Equipment
- 1 Blender or Food Processor
Ingredients
- 1 cup raw cashews(soak in hot water for at least an hour)
- 4 oz dairy free cream cheese(room temp)
- 1/4 cup coconut cream(from the can)
- 1/2 cup pumpkin puree(room temp)
- 4 tbsp melted coconut oil
- 1/2 cup maple syrup or powdered monk fruit
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 2 cups grain free cinnamon cookies
- Dairy free whip cream
Instructions
- In a food processor, add your cookies and blend until a crumb consistency forms. Pour cookie crumbs into a bowl and add with 2 tbsp melted coconut oil and mix well.
- Divide the cookie crumbs evenly among 12 silicone muffin cups and press down.
- In a food processor or blender add the raw cashews, coconut oil, and coconut cream. Blend until smooth and creamy.
- Add in the rest of the ingredients and blend until well incorporated. Pour cheesecake mixture evenly between the muffin cups
- Place cheesecakes in the freezer for a couple hours. When cheesecakes are set take them out of the muffin cups and place them in the fridge to thaw a bit.
- When ready to serve, top with some dairy free whip cream and some pumpkin spice and enjoy!
Notes
You can store them in the fridge for up to a week and in the freezer for up to 2 months.