No-Bake Mini Pumpkin Pie Cheesecakes
No-Bake Mini Pumpkin Pie Cheesecakes
Ingredients
For the Filling
- 1 can full-fat coconut milk, chilled overnight, cream scooped from top
- 1 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Crust
- 1 cup almond flour
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
For Topping and Garnish
- 1/4 cup full-fat coconut milk, chilled overnight, cream scooped from top and whipped
- 1/4 teaspoon pumpkin pie spice, for dusting
Instructions
- 1
Prepare the cashews for the filling by soaking them in hot water for 30 minutes. While cashews are soaking, line a 12-cup muffin tin with paper or silicone muffin liners.
⏱️ 5 min
- 2
In a medium bowl, combine the almond flour, maple syrup, and salt for the crust. Mix well with a spoon or your hands until a cohesive dough forms.
⏱️ 5 min
- 3
Press about 1 tablespoon of the crust mixture into the bottom of each prepared muffin liner. Use your fingers or the back of a spoon to flatten and smooth the crust evenly. Set aside.
⏱️ 5 min
- 4
Drain the soaked cashews. In a high-speed blender, combine the drained cashews, scooped coconut cream from the chilled can, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 10 min
- 5
Carefully pour the pumpkin filling over the crust in each muffin liner, filling them almost to the top. Gently tap the muffin tin on the counter a few times to release any air bubbles.
⏱️ 5 min
- 6
Place the muffin tin in the freezer and freeze for at least 3 hours, or until the cheesecakes are completely solid.
⏱️ 180 min
- 7
Once frozen, remove the mini cheesecakes from the freezer. Carefully peel off the muffin liners. If desired, whip the remaining 1/4 cup of chilled coconut cream until fluffy and spoon or pipe a dollop onto each cheesecake. Dust lightly with additional pumpkin pie spice before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Mini Pumpkin Pie Cheesecakes
Ingredients
For the Filling
- 1 can full-fat coconut milk, chilled overnight, cream scooped from top
- 1 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Crust
- 1 cup almond flour
- 2 tablespoons maple syrup
- 1/8 teaspoon salt
For Topping and Garnish
- 1/4 cup full-fat coconut milk, chilled overnight, cream scooped from top and whipped
- 1/4 teaspoon pumpkin pie spice, for dusting
Instructions
- 1
Prepare the cashews for the filling by soaking them in hot water for 30 minutes. While cashews are soaking, line a 12-cup muffin tin with paper or silicone muffin liners.
⏱️ 5 min - 2
In a medium bowl, combine the almond flour, maple syrup, and salt for the crust. Mix well with a spoon or your hands until a cohesive dough forms.
⏱️ 5 min - 3
Press about 1 tablespoon of the crust mixture into the bottom of each prepared muffin liner. Use your fingers or the back of a spoon to flatten and smooth the crust evenly. Set aside.
⏱️ 5 min - 4
Drain the soaked cashews. In a high-speed blender, combine the drained cashews, scooped coconut cream from the chilled can, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 10 min - 5
Carefully pour the pumpkin filling over the crust in each muffin liner, filling them almost to the top. Gently tap the muffin tin on the counter a few times to release any air bubbles.
⏱️ 5 min - 6
Place the muffin tin in the freezer and freeze for at least 3 hours, or until the cheesecakes are completely solid.
⏱️ 180 min - 7
Once frozen, remove the mini cheesecakes from the freezer. Carefully peel off the muffin liners. If desired, whip the remaining 1/4 cup of chilled coconut cream until fluffy and spoon or pipe a dollop onto each cheesecake. Dust lightly with additional pumpkin pie spice before serving.
⏱️ 5 min