Ingredients:
Crust:
- 1 cup of pitted dates
- 1 1/2 cups of raw walnuts
- Pinch of pink himalayan salt
Filling:
- 1 1/2 cups of raw cashew nuts
- 2 tbsp of lemon juice
- 1/4 cup + 1 tbsp of coconut milk
- 3 tbsp of melted coconut oil
- 1/2 cup of maple syrup
- 1/2 cup of pumpkin puree
- 1 tsp of vanilla extract
- 1 tsp of pumpkin spice
- 1/4 tsp of pink himalayan salt
- 1/4 tsp of cinnamon
- Vegan whipped cream (optional for topping)
- Crushed pecans (optional for topping)
Directions:
- Line muffin tins with parchment paper.
- Soak cashews in hot boiling water for an hour.
- Prepare crust by adding walnuts and salt into blender. Then add dates and blend until dough forms.
- Divide crust mixture evenly into each muffin tin, pressing down firmly. Set in freezer while you prepare filling.
- Once cashews are done soaking, drain well and add to blender with all filling ingredients. Puree mixture until you get a smooth consistency.
- Divide filling evenly into each muffin tin.
- Cover muffin pan with plastic wrap and freeze overnight.
- Before serving, let cheesecake thaw for about 15 minutes at room temperature.
- You can top each cheesecake with vegan whip cream and pecans.
