Mini Vegan Pumpkin Cheesecake Recipe

We’re extremely grateful for this guilt-free recipe.

These mini vegan pumpkin cheesecake bites are the perfect sweet treat for the holiday season. Bring them to your next holiday party – or snack on them at home with a holiday movie marathon. Heaven!

Vegan Pumpkin Cheesecake Bite Recipe

Chocolate Crust Ingredients
1 cup almond flour
1/4 cup unsweetened cocoa powder
1.5 tbs melted coconut oil
1/2 cup pitted dates

Pumpkin Filling Ingredients
1/2 cup soaked cashews
1/2 cup vegan cream cheese
1/2 cup pureed pumpkin
1 tbs melted coconut oil
1/4 cup maple syrup
1 tsp cornstarch
1 tsp pumpkin pie spice

Topping
1/2 cup coconut yogurt
extra cinnamon

Instructions
1. Preheat oven to 350 degrees.
2. Blend all crust ingredients in a food processor until well combined.
3. Spoon into a non-stick silicone mini cupcake pan (or greased metal pan). Then, press into the pan evenly with the back of a spoon – or your fingers.
4. Bake crust for five minutes.
5. Next, combine all pumpkin filling ingredients in a food processor until smooth.
6. Pour filling over baked crusts and bake for 20 minutes.
7. Allow bites to cool and then top with coconut yogurt and cinnamon to garnish.

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