Jump to Recipe Print Recipe Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust Oh, the holiday season – an excuse to indulge, consume all the delicious treats, and eat all pumpkin everything…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
Chocolate Crust
- 1 cup Bob’s Red Mill Almond Flour
- 1/4 cup unsweetened cocoa powder
- 1.5 Tbs coconut oil
- 1/2 cup pitted Medjool dates (about 6-7 dates)
Pumpkin Cheesecake
- 1/2 cup soaked cashews
- 1/2 cup vegan cream cheese
- 1/2 cup pureed pumpkin
- 1 Tbs coconut oil
- 1/4 cup maple syrup
- 1 tsp arrowroot powder (or cornstarch)
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Preparation Method
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Preheat oven to 350 degrees and grease a mini cheesecake pan.**
Chocolate Crust
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Blend all crust ingredients in a blender until well combined.
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Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4 inch thick.
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Bake for 5 minutes.
Pumpkin Cheesecake Filling
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Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
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Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
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Bake in the oven for 20 minutes.
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Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
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Carefully pop out the mini cheesecakes from the pan.
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Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.
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