Description
These cute mini pumpkin cheesecakes have a buttery pecan crumb crust filled with a rich and creamy cashew pumpkin filling. Only the prep time is indicated. Additional time is needed to soak the cashews and chill the cheesecakes.
Ingredients
Scale
Pecan Crust
- 4 medjool dates, pitted and softened
- 1/3 cup almond flour
- 1/4 cup shredded coconut
- 1 cup pecans
- 1 1/2 Tablespoons refined coconut oil, softened to room temperature (28 grams)
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of Celtic sea salt
Pumpkin Cheesecake Filling
- 1 3/4 cups raw cashews, (225 grams) soaked overnight or at least 4 hours
- 1/3 cup organic coconut oil, melted, (74 grams)
- 1/3 cup coconut cream (the thick part of chilled, separated canned coconut milk)*
- 2 teaspoons pure vanilla extract
- 3/4 cup pumpkin puree, (195 grams)
- 1/2 cup pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 Tablespoon lemon juice
- Coconut whipped cream
- Maple Pecans for garnish (optional)
Instructions
- Soak cashews for 4 hours or overnight. If you’re in a hurry soak in boiling water for 1 hour.
- When ready to make the mini cheesecakes, pit the dates. Soak in very hot water for 5 minutes. Gently dry and coarsely chop.
- Line a cupcake pan with 12 cupcake baking liners.
- Melt coconut oil and set aside to cool.
- Make the crust: In a processor, add the almond flour, coconut, pecans, coconut oil, chopped dates vanilla, pumpkin pie spice and salt. Process 1 minute until a crumbly/pasty mixture forms.
- Fill each cupcake liner with a heaping tablespoon (about 18 grams each) of the pecan crust spreading evenly on the bottom. Using a 1/3 cup metal measuring cup and a cupcake liner press down to form a crust on the bottom of each cupcake liner. Press down to make it firm and even (see photo above). Place into the refrigerator to chill while you make the filling
- Wipe out your food processor with a kitchen towel to make the filling. You don’t have to wash it. Add cashews, coconut cream, and vanilla, to the food processor and puree until very smooth. This will take about 3 minutes depending on your food processor, you will need to scrape the sides several times to get a smooth puree. It must be very smooth.
- Add the pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and lemon to the cashews in the processor. Process until you get a nice, creamy, evenly blended puree, about 1 minute, stopping to scrape down the sides as needed.
- Once the mixture is smooth and creamy pour the filling into the chilled crusts, filling each one to the top. Tap a few times to release any air bubbles.
- Refrigerate uncovered for 6 hours or freeze for 3-4 hours, until firm.
- Once chilled, remove from the cupcake tray, place onto a plate and cover or put into an airtight container. Store in the refrigerator for up to 5 days. They are best when eaten the first 3-4 days.
- You can freeze the mini pumpkin cheesecakes in an airtight container for up to 1 month. To thaw, place on the countertop for about 30 minutes.
- When ready to serve, remove the cupcake liners.* Serve alone or topped with a touch of coconut whipped cream and a few maple pecans (optional).
Notes
You only want the top thick coconut layer of the can of coconut milk, without any of the thin liquid. Don’t shake or tip the can to prevent the liquid from mixing in with the cream.
If maple syrup is cold, mix it with the warm coconut oil before pouring into the processor to warm it a little.
If the cupcake liners are sticking put the mini cheesecake into the freezer for 10 minutes.
- Prep Time: 25 minutes
- Category: Dessert
- Method: Process
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free