Pumpkin Spice Mini Cheesecakes

Pumpkin spice mini cheesecakes are a delightful dessert that combines the creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie.

These yummy mini’s are made for any time of the year. Filled with beta-carotene rich pumpkins and calcium bolstering pecans they are a healthy treat. Pumpkins are not only for carving but great for many nutritious foods. You can add them to smoothies, non-dairy yogurts or muffins. Delish!

Pumpkin Spice Mini Cheesecakes

Feature Super Food: Pumpkins

Free From: Gluten, Dairy, Soy

Course Dessert

Keyword Desserts

Prep Time 20

Total Time 1 20

Calories 343.2

Ingredients

Crust:

2 cups pecans soaked overnight (optional)
7 medjool dates
2 Tbsp. coconut oil melted

Filling:

1 cups cashews soaked overnight
1-28 oz. 796 mL can pumpkin puree
4 Tbsp. coconut oil melted
¼ cup maple syrup or raw honey
½ tsp. vanilla extract pure
2 tsp. ginger minced
1 ¼ tsp. nutmeg
¼ tsp. sea salt
Mint leaves garnish
Pumpkin seeds garnish

Directions

Put pecans in a blender and pulse until crumbly. Add dates and coconut oil. Process until well blended. After saving a bit for garnishing, put 2 tablespoons in each mini-cheesecake holder and press down firmly. Place in the freezer until you are ready to fill.
Add cashews, pumpkin puree, coconut oil, maple syrup, vanilla extract, ginger, nutmeg and sea salt into a blender and blend until creamy and smooth.
Fill each cheesecake holder until it is full with the pumpkin mixture. Return to the freezer for about 1 hour or until firm. When ready to serve garnish with a touch of crust crumbles, mint leaf and pumpkin seeds. You can also add a dollop of homemade whipped cream or dairy free yogurt!