Lactose-Free | Vegan | Gluten-Free
Makes 24 mini bites
Prep Time: 15 minutes
Cook Time: 15 minutes
What You’ll Need
- 1 (24 count) mini muffin pan, lightly greased
Crust:
- 4 oz. vegan spiced cookies (Speculoos or ginger snaps). Feel free to use gluten-free for gluten-free option
- 2 Tbsp. coconut oil
Cheesecake Filling:
- ½ cup cashews, soaked in water overnight, or in hot water for 30 minutes⠀
- ½ cup Vevan Plain UnCreamCheese⠀
- ½ cup pureed pumpkin⠀
- 3 Tbsp. brown sugar
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon⠀
- ½ tsp. ground ginger⠀
- ¼ tsp. ground nutmeg⠀
- ¼ tsp. ground clove
Whipped Topping:
- 4 oz. Vevan Plain UnCreamCheese
- 2 tsp. maple syrup
- 2 tsp. alternative milk
- ½ tsp. vanilla extract
Cinnamon & Sugar Sprinkle:
- 1 Tbsp. sugar
- ¼ tsp. cinnamon
Here’s How
- Preheat oven to 350°F.
Crust:
- Blend all crust ingredients in a blender or food processor until well combined.
- Press teaspoonfuls of cookie mixture into prepared mini muffin pan. Bake for 5 minutes.
Cheesecake filling:
- Blend all cheesecake filling ingredients together in a blender or food processor until creamy and smooth.
- Pour or spoon filling evenly over the crust. Bake for 15 minutes.
- Allow to cool down to room temperature, then place the pan in the fridge to set for 2-3 hours. Carefully pop out the mini cheesecakes from the pan.
Whipped Topping:
- Using a stand mixer or electric hand mixer, whisk all ingredients together until smooth. Refrigerate until ready to use. Note: Can be made a day ahead.
Cinnamon & Sugar Sprinkle:
- Combine sugar and cinnamon and set aside until ready to use.
Assemble your mini pumpkin cheesecake bites:
- Top each bite with whipped topping and sprinkle with cinnamon sugar.
- Enjoy!
