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Vegan Pumpkin Spice Cheesecake Cups

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So, even though I am a fan of every season, fall definitely has taken some extra special place in my heart. I already did a little speech of praise on autumn in the recipe for PUMPKIN SPICE MAGNUMS, so I won’t bother you much more with it here. Lets move on to these pumpkin spice cheesecake cups!

stack of vegna pumpkin spice cheesecake cups. Pumpkins are in the background as decoration and th cups are arranged on a white linen.

What I do want to talk about more though are these vegan pumpkin spice “cheesecake” cups. Do you know that situation, when you go into an organic shop, knowing that you actually don’t want to spend all your money on rather expensive products and end up being quite happy when you find things on sale? Exactly this happened to me recently- despite that silken tofu might not be VERY pricey (in fact it’s really affordable :)) I was glad to find that it was half prized.

How to make these vegan pumpkin spice cheesecake cups

My plan at first was to make some kind of silken Tofu mousse that I’ve recently came across so often… but then I changed my mind and thought I’d try to create vegan “cheesecake” cups. I actually intended them to be swirled, picturing beautiful patterns, but as you can tell that didn’t quite work out!

Anyways, they are still delicious! Since the recipe doesn’t call for any oil and the amount of cashews is not that much, the texture is closer to frozen yoghurt, but I really don’t mind that slightly frosty consistency. Just make sure to thaw the cups for some time, about 10-15 minutes, depending on how frozen you prefer them.

The base for the vegan pumpkin spice cheesecake cups is made of pecans, oats and almond- or oatflour with a little vanilla extract. It’s decent, chewy and the filling is flavoured with pumpkin spice goodness! Yum! And-just a little tip- drizzle on melted (dark) chocolate and you’ve got yourself a sweet fall treat 😉

hand holding a vegan pumpkin spice cheesecake cup. teh other cups are lying in the background among the pumpkins.

ALL THE BEST

 

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Vegan Pumpkin Spice Cheesecake Cups

These cups are the perfect fall treat to get you through work, studies or simply brighten up your day! The texture is more on the frozen than creamy side but won't disappoint with pumpkin spice goodness. Plus the're vegan, oil free, gluten free and sweetened with fruits only.
Keyword dessert, gluten free, oil free, snack, vegan
Servings 12 cups

Ingredients

base

  • 50 g oats
  • 50 g almond- or oatflour
  • 50 g pecans
  • 60 g raisins
  • 1 Tsp vanilla extract

filling

  • 400 g silken Tofu
  • 60 g cashews soaked overnight
  • 100 g dates soaked for 10 minutes in warm water
  • 1 Tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1/2 Tsp lemon zest
  • 150 g pumpkin pureè
  • 1 1/2 heaped Tsp pumpkin spice

Instructions

base

  • Add all ingredients for the base to a food processor. Blend until you reach a crumbly consistency that should still stick together. Press the dough into a muffin tray prepared with paper forms.

filling

  • Start by blending the silken tofu, cashews, dates, vanilla extract, lemon juice and lemon zest in a highspeed blender until completely smooth. Pour about 2/3 of it into a bowl.
  • Add the pumpkin puree and pumpkin spice to the remaining filling and mix again.
  • Layer the basic and pumpkin spice filling onto the "crust" and freeze overnight.
  • Let thaw for 10-20 minutes, depending on how frozen you like the texture. Enjoy!

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