Vegan Mini Pumpkin Cheesecake (Paleo)
A delightful and creamy mini pumpkin cheesecake that's vegan and paleo-friendly, perfect for autumn gatherings or any time you crave a healthy dessert.
Ingredients
For the crust
- 1 cup Almond flour Can substitute with walnut flour or hazelnut flour.
- 10 pieces Medjool dates, pitted Can substitute with pitted figs or prunes.
For the filling
- 1 cup Soaked cashews Soak for at least three hours for best texture.
- 1 cup Pumpkin purée Use pure pumpkin purée; sweet potato purée can be a substitute.
- 1/2 cup Maple syrup Agave syrup or coconut sugar can be substituted.
- 1/4 cup Coconut oil, melted Cocoa butter or non-dairy butter alternative can be used.
- 1 teaspoon Vanilla extract Almond extract can be an alternative.
- 1/2 teaspoon Ground cinnamon Can use pumpkin spice blends or cardamom.
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
Instructions
Preparation
- Begin by combining almond flour and pitted Medjool dates in a food processor. Pulse until you achieve a crumbly mixture that holds together when pressed. If it feels too dry, add a splash of water.
- Press the mixture firmly into the bottom of your mini cheesecake molds or muffin tins. Ensure an even layer so your cheesecake stands on a sturdy base.
Filling Preparation
- In a clean food processor, blend the soaked cashews, pumpkin purée, maple syrup, coconut oil, vanilla extract, and spices until the mixture becomes super smooth. Scrape down the sides occasionally to incorporate all ingredients well.
Assembly and Chilling
- Spoon the creamy filling over the crust, smoothing the top with a spatula. Tap the molds gently on the counter to eliminate any air bubbles.
- Place the cheesecakes in the freezer for at least 2-3 hours or until fully set. For a softer texture, you can choose to refrigerate them for about 4 hours instead.
Serving
- Before serving, consider topping the mini cheesecakes with coconut whipped cream, crushed nuts, or a sprinkle of pumpkin spice to elevate their presentation.
- Serve these delightful mini pumpkin cheesecakes chilled, and enjoy!
Notes
Make sure to soak the cashews for at least three hours for a creamy texture. Invest in high-quality pumpkin purée for best results. Chilling time is essential to enhance flavor and texture.