These pumpkin pie cheesecake slices are simply Autumn in food form! They’re ultra creamy and perfectly sweet with those all important warming spices that’ll get your taste-buds going crazy.
Pumpkin Pie Cheesecake Slices
These are cheesecakes with a twist though, as they’re totally vegan as well as being free from gluten and refined sugar! Enjoy with a cup of tea or chai latte for the most incredible seasonal treat.
- For The Base
- 100g ground almonds
- 50g pecans
- 40g oats
- 8 medjool dates
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
- For The Cheesecake Layer
- 120g cashews (soaked in water overnight)
- 100g pumpkin puree
- 1 tbsp coconut oil
- 4 tbsp maple syrup
- 1 tsp mixed spice
- For The Topping
- 8 - 10 Pecans
- 50 g dark chocolate
The night before you want to make the cheesecake bites, place the cashews in a bowl and cover them with water to soak overnight (or for a minimum of 6 hours).
To make the base layer, add the pecans and oats to your Ninja Kitchen blender and blend into a coarse flour.
Then add the ground almonds, pitted dates, coconut oil and ground cinnamon. Blend again until a sticky mixture forms.
Line a baking tray with clingfilm (this will help you to remove the cheesecakes once they’re made), then press down the base mixture into the tray.
Place into the freezer for 45 minutes to set.
To make the cheesecake layer, drain and rinse the soaked cashews then add them to a food processor along with all the other cheesecake layer ingredients. Blend until smooth and creamy.
Remove the baking tray from the freezer and spread the creamy cheesecake layer on top of the base layer evenly.
Top with pecans then place back into the freezer for at least an hour to set.
Once the cheesecake has set, remove from the freezer and allow to sit at room temperature for 10 minutes before cutting into squares (you should make about 8).
Then melt the dark chocolate in a saucepan over a low heat and drizzle over each cheesecake square.
Place back into the freezer for 10 minutes to allow the chocolate to set.
Remove and sit at room temperature for a few minutes before digging in!
Keep these mini cheesecakes in the fridge and consume within 2 days.