Mini Pumpkin Cheesecakes
Everyone has pumpkin pie for Thanksgiving, but you know what is even better? Pumpkin cheesecake! Especially if it is gluten free, dairy free, and egg free but tastes just as decadent as regular cheesecake! The recipe I am sharing with you today is just that. It is super easy to make, and actually it is mini cheesecakes, which are great for serving to guests because there is no need to cut them. You would never guess these weren’t made with dairy, because the coconut base is plenty rich tasting. They are refined sugar free as well, as I chose to sweeten them with maple syrup which is rich in nutrients. If you are looking to have your dessert and keep it healthy, these are a good option for the holidays!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the crust, stir together all ingredients in a bowl, and then press into the bottoms of 12 silicone muffin tins. Place in the freezer while you make the filling.
- To make the filling, combine all ingredients in a blender and blend until smooth.
- Pour the filling over the crust, and place in the freezer to firm up for about 45 minutes or up to an hour. Once they have firmed up, unmold them and place them on a tray.
- Once the cheesecakes have set, sprinkle pecans over them and serve! Store any left over cheesecakes in the refrigerator.
*Note, if your coconut milk is not as thick, you may need an additional 1/4 cup coconut butter to thicken the filling.
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- Heart Healthy