Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.
In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
Remove from ramekins and serve with caramel drizzled on top.
Chef’s tip: Swirl pumpkin purée into the batter once poured.
Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!
You must be logged in to post a comment.