My absolute favorite thing to eat on Thanksgiving is pumpkin cheesecake- it is definitely my guilty pleasure! We always go to my aunt’s house on Thanksgiving, and she makes the most heavenly pumpkin cheesecake- I could just eat the whole pan in one sitting. Even though it is lovely, I do only eat it once a year since it is super high in fat & sugar! Because of this, I decided to experiment in the kitchen the other day to see if I could make something similar that was just as delicious but 100% guilt-free
I came up with these Raw Vegan & Gluten Free Pumpkin Cheesecake Bites and I fell in love with them the moment they graced my tongue…that’s all I have to say. I have no doubt you all will love them just the same!
Raw Vegan Pumpkin Cheesecake Bites
Crust
- 1/2 cups raw walnuts
- 1/2 cups raw pecans
- 1 tbsp coconut sugar
- 12 medjool dates
- 4 tbsp’s melted coconut oil
- dash of pumpkin spice
Pumpkin Cheesecake Frosting
- 1 cup raw cashews
- 3 Tbsp’s Coconut Yogurt (I used GT’s)
- juice from 1/2 lemon
- 1 Tbsp coconut butter
- 4 Tbsp pumpkin puree
- 1 tbsp vanilla extract
- 1-2 tbsp coconut sugar
- dash of pumpkin spice
For the base, blend all ingredients together in a food processor until you have a nice, smooth, but a bit crunchy mixture. Take a bit of the mixture, and with your hands, push it down into a muffin tin. Do this with the rest of the base mixture. For the frosting, blend all ingredients in the food processor until smooth and creamy. Top the frosting on top of the base and put the cheesecake bites in the freezer for about 20 minutes. Remove, take out of the muffin tins, and enjoy! Store in the freezer and remove a few minutes before wanting to eat:)
xx
Rachel