Pumpkin Cheesecake Bites
These pumpkin cheesecake bites are vegan and gluten free. They are also super easy to make and so delicious!
Equipment
- food processor
- muffin pan
- large bowls
- muffin liners
- mixing spoons
Ingredients
Filling Ingredients
- 1 block tofu 349 grams
- ½ cup cashews
- juice and zest of ½ lemon
- ¼ cup coconut cream
- 2 cups pumpkin puree
- ⅓ cup maple syrup
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¼ cup cornstarch
Crust Ingredients
- 2 ½ cups oats
- ⅔ cup sugar
- dash of salt
- ⅓ cup coconut oil
- ⅓ cup pumpkin puree
- ½ teaspoon cinnamon
- 1 flax egg 1 tablespoon ground flax seeds + 3 tablespoon water
Instructions
- To a food processor, add the tofu, cashews*, lemon juice and zest, coconut cream, pumpkin, maple, sugar, vanilla, cinnamon, nutmeg, allspice, ginger, and cornstarch. Blend until you get a soft and creamy texture. Set the filling aside.
- *Note: soak the cashews in water overnight, or in boiling water for 1 hour.
- To a new bowl, combine the crust ingredients and mix them well.
- Line a muffin pan with muffin liners.
- Add the oat crust to the bottom of each muffin cup. Press down the crust so that it is tightly packed.
- On top, add the cheesecake filling to each muffin cup.
- Bake the cheesecakes for 35-40 minutes at 350*F/175*C, until the top starts to form a golden crust.
- This recipe makes about twenty pumpkin cheesecakes bites.
Video
Nutrition
Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 4mgPotassium: 145mgFiber: 2gSugar: 15gVitamin A: 4449IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!