Mini Pumpkin Cheesecakes (dairy free)
These Mini Pumpkin Cheesecakes are dairy free, can be easily made ahead and are SO delicious - perfect for fall!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 mini cheesecakes
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar or coconut sugar
- 3 tablespoons coconut oil or vegan butter (melted)
- pinch salt
Filling:
- 300 g package soft tofu (drained)
- 1 cup raw cashews
- ½ cup maple syrup
- 1 ½ teaspoons vanilla
- 1 cup dairy free cream cheese (we used Tofutti)
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
-
Preheat the oven to 325F and soak the cashews to cover in boiling water – drain after 15 minutes.
-
Combine all of the crust ingredients together in a medium bowl and stir to combine. Divide the mixture among muffin tins lined with paper liners (we yielded 16) and gently press down.
-
Add all of the filling ingredients to a high powered blender, place the lid on the container and blend for 45 seconds to 1 minute or until smooth.
-
Divide the mixture equally among the prepared muffin tins and bake until set, around 25 minutes. Cool completely before serving – these are best served chilled and are AMAZING the next day! They can be stored refrigerated for up to 3 days.
Recipe Notes
*soak in boiling water for 15 minutes and drain