Mini Pumpkin Pie Cheesecakes Recipe
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Category: |
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Ingredients: |
Ingredients: Pecan crust: 1½ C raw pecans 1 C medjool dates, pitted and soaked in warm water for 10 minutes pinch of sea salt
Pumpkin pie filling: 1 C raw cashews, soaked in hot water for 1 hour or overnight ½ C light canned coconut milk ½ C pumpkin puree (not pie filling) ½ C maple syrup 2 Tbsp coconut oil, melted 1 tsp pumpkin pie spice 1 tsp vanilla extract Juice of ½ lemon
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Directions: |
Directions:1. Start by soaking your dates and cashews 2. Line a muffin tin with liners 3. Make the crust in a food processor - blend the pecans until ground, then add the drained soft dates and sea salt 4. Pulse until well combined and sticky 5. Transfer the mixture into the prepared muffin tin and press down until crust is formed. The crust is sticky and it helps if you run your fingers under warm water before pressing 6. Place tin the freezer for 15 minutes 7. In a high speed blender, blend all the ingredients for the filling until smooth and creamy 8. Remove tin from freezer and pour the filling over the crusts 9. Top with a few extra pecans and freeze for about 4 hours or until firm |
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