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.
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!