Vegan Pumpkin Pie Cheesecakes

These little cuties are so simple to make and the perfect bite sized pumpkin pie dessert for the fall, or any time really! Pumpkins have quite a few health benefits! It is loaded with powerful antioxidants like Vitamin A, C and K that can support eye, skin, heart and immune health. It also contains fibre and minerals like potassium, magnesium and iron.

Instructions

1. 1

   Line a muffin tray with muffin liners.

2. 2

   In a food processor or high-speed blender, add the pecans and dates. Process until the pecans and dates are broken down into small crumbly pieces.

3. 3

   Add 1 heaping tablespoon of the pecan and date mix to each muffin liner and press down to make a layer of crust. If you have any leftover, add more to each (or a few). Put in the freezer for 10-15 minutes while you make the filling.

4. 4

   Add the coconut milk, pumpkin, maple syrup, soaked cashews pumpkin pie spice and sea salt to a blender and blend until smooth. It will resemble a pancake batter. Not too thick, not too thin.

5. 5

   Take the muffin tray out of the freezer and fill each liner with the filling.

6. 6

   With the back of a spoon, smooth out the filling of each cheesecake.

7. 7

   Lightly cover and freeze for 4-6 hours. Use a knife to pop out a cheesecake when you’re ready to eat. Remove paper and thaw for 10 minutes or longer if you want it to be softer to eat with a fork. Top with cinnamon (optional) and enjoy!

8. 8

   Notes: To soak cashews, place them in a bowl and add enough filtered water to cover them. If possible, soak for at least 4 hours. If you’re pressed for time, soak for 30 minutes. If you want them to be tangy like a typical cheesecake, add juice of ½ - 1 lemon.