Popular Conditions & Diets
Ingredients
8
Serves
12
Recipe by
Ingredients
8
Serves
12
Dessert
Gluten-Free
Holiday
1 cup
Pecans
halved
9
Pitted Medjool Dates
400 ml
Full Fat Canned Coconut Milk
1/2 cup
Pumpkin Puree
2 Tbsp
Maple Syrup
1 cup
Raw Cashews
soaked
1 1/2 tsp
Pumpkin Pie Spice
1/2 tsp
Sea Salt
1
Line a muffin tray with muffin liners.
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
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
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
Take the muffin tray out of the freezer and fill each liner with the filling.
6
DIY Pumpkin Spice
5m
With the back of a spoon, smooth out the filling of each cheesecake.
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
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.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
