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Mini Pumpkin Cheesecakes - Dairy + Sugar Free

Author Shannon | Plum Street

Ingredients

  • CRUST:
  • 6-8 medjool dates pitted
  • 1/2 c. almonds
  • 1 c. cashews
  • 1/4 tsp. cinnamon
  • 1/2 tsp vanilla
  • Pinch sea salt
  • FILLING
  • 2 c. raw cashews soaked for 20 minutes
  • 1/2 c. lemon juice
  • 3/4 c. coconut milk
  • 1/2 c. coconut milk liquid
  • 6-8 medjool dates pitted
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Pinch sea salt
  • VEGAN WHIPPED CREAM:
  • 1 can chilled coconut milk full fat

Instructions

  1. For crust, add ingredients to a food processor and pulse until crumbly and sticks together. Press ingredients into parchment lined pie pan (or ramekins). Place in freezer.
  2. Meanwhile, add filling ingredients to a high powered blender (like a Vitamix or Blendtec). Blend until pureed. If it's too thick, try adding a little extra coconut milk. Pulse and push ingredients down, then pulse again.
  3. Once mixture is pureed and smooth, pour into pie pan (or ramekins) on top of crust. Chill overnight or place in freezer for 5-6 hours until firm.
  4. When serving, removed chilled can of coconut milk from the fridge. Using a large spoon, scoop the cream layer off the top of the can of coconut milk. (The coconut water settles on the bottom when chilled, and the coconut cream is on top.) Scoop the cream into a bowl and whip for 5-6 minutes until fluffy. Top pumpkin cheesecakes with cream and enjoy!
  5. Store in fridge for up to a week!