Servings: 12 cheesecakes servings Prep: 15 min Cook: 25 min

The holidays can be tricky if you have dietary restrictions or try to eat a clean diet. All of the butter, cream and sugar in everything is typically traditional but not great for people who try to avoid refined sugars and dairy. Many baked treats also contain wheat which is a no go if you're gluten free. No worries, though--this super yummy vegan and gluten free pumpkin cheesecake is sure to please everyone. Recipe courtesy of Karissa Besaw from The Crunchy Chronicles.

Servings

12 servings

Prep time

15 minutes

Cook time

25 minutes

Passive time

n/a

Ingredients

For the Chocolate Crust

1 cup Almond Flour
1/4 cup Unsweetened Cocoa Powder
1 1/2 Tbsp Coconut Oil melted
1/2 cup Medjool Dates pitted, about 6-7 dates

For the Pumpkin Cheesecake

1/2 cup Soaked Cashews soaked overnight or in hot water for 30 minutes
1/2 cup Vegan Cream Cheese
1/2 cup Pumpkin pureed
1 Tbsp Coconut Oil melted
1/4 cup Maple Syrup
1 tsp Arrowroot Starch
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger

Instructions

For the Crust

Preheat oven to 350°F and grease a mini cheesecake pan. If you don't have a mini cheesecake pan, a muffin tin with liners will also work.
Blend all crust ingredients in a blender until well combined.
Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4-inch thick.
Bake for 5 minutes.

For the Cheesecake Filling

Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
Bake in the oven for 20 minutes.
Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
Carefully pop out the mini cheesecakes from the pan.
Optional: top with chocolate syrup, chocolate chips and/or whipped coconut cream.