These healthy Raw Vegan Pumpkin Mini Cheesecakes will be a sure winner this fall because not only are they a guilt-free dessert, but one that everyone in the family will surely enjoy.
I particularly like them because of their small size which is just the perfect amount and good for portion control.
They are super easy to make using only a food processor for the crust and a Vitamix for the pumpkin filling.
The hardest part is waiting for them to harden in the freezer!
They are also versatile because you can just sprinkle some of the crust mixture on top for garnish or top them with some homemade whipped coconut cream for an extra treat.
A typical dairy pumpkin cheesecake can contain the following ingredients: crust: graham cracker crumbs, brown sugar, (1) stick of butter, filling: (3) packages of cream cheese, (3) eggs, 1 1/2 cups of sugar, pumpkin puree, sour cream and all-purpose flour.
These Raw Vegan Pumpkin Mini Cheesecakes are not only filled with nutrient-dense ingredients like healthy fats and natural sweeteners, but they’res raw, vegan, gluten-free, grain-free, dairy-free, no-bake, no refined sugars and best of all, tastes delicious!
5 Fast Facts Pumpkin:
high in beta-carotene
full of iron, zinc and vitamin C
rich in anti-oxidants
246% RDA of vitamin C
good source of B complex vitamins
5 Fast Facts About Cashews:
packed with dietary fiber
rich in “heart friendly” mono-saturated fatty acids
rich source of minerals
high in magnesium and copper
excellent source of antioxidants
5 Fast Facts About Coconut Oil:
super high in lauric acid
rich in antioxidants
contains natural microbial and anti-bacterial agents
helps to improve metabolism
improves cholesterol levels
5 Fast Facts About Pecans:
contains naturally occurring anti-oxidants
helps to lower cholesterol
high quality source of protein
contains more 19 vitamins and minerals
excellent source of vitamin E
5 Fast Facts About Dates:
natural energy booster
high in iron content
rich in potassium
good source of dietary fiber
excellent source of vegan protein
5 Fast Facts About Raw Honey:
contains anti-bacterial and anti-fungal properties
contains immune boosting anti-viral properties
super high in B vitamins: B1, B2, B3, B5 and B6
contains natural anti-oxidants that block free radicals
high in minerals magnesium and potassium
5 Fast Facts About Maple Syrup:
contains manganese and zinc
super high in anti-oxidants
helps with inflammation
1/4 cups contains more calcium than the same amount of milk
1/4 cup contains more potassium than a banana
5 Fast Facts About Pink Himalayan Salt:
contains 84 minerals
unrefined, unprocessed, raw
promotes stable pH balance in cells
controls water levels in the body
aids digestion and facilitates better nutrient absorption
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!
Tip #1: You can substitute the nuts you use in the crust. I’ve used both pecans and almonds and both were good.
Tip #2: You can substitute the sweetener you use in the filling – just use your favorite liquid sweeter. For vegan, you can use maple syrup.
Tip #3: This recipe makes 12 mini-cheesecakes using this Norpro mini-cheesecake pan. I haven’t tried it yet in a bigger 8 – 9 inch cheesecake pan, so I don’t know if it would be enough for a single, larger cheesecake.
Raw Vegan Pumpkin Cheesecake (Raw, Vegan, Gluten-Free, Grain-Free, Dairy-Free, Paleo-Friendly, No Bake, No Refined Sugar)
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The Healthy Family and Home
Ingredients
For the crust
2 cups organic pecans
7 organic medjool dates
2 tablespoons organic coconut oil (melted/liquid)
1/2 teaspoon pink himalayan salt
For the filling
1 can organic pumpkin (Farmer's Market with BPA-free can)
2 cups organic cashews
4 tablespoons organic coconut oil (melted/liquid)
1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
1/2 teaspoon organic vanilla extract
2 teaspoons organic ginger
1 1/4 teaspoon organic nutmeg
1/4 teaspoon pink himalayan salt
Directions
Prepare the crust
Step 1
Put all ingredients for the crust in a food processor and process until well combined and crumbly.
Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Prepare the filling
Step 2
Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
Fill each mini-cheesecake holder to the top with the filling mixture.
Return to the freezer for approximately (1) hour or until hard and firm.
Assemble
Step 3
Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
Store in freezer because they will get soft and lose their shape if left out at room temperature.
Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.
Enjoy!
How To Make Homemade Whipped Coconut Cream
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The Healthy Family and Home
Ingredients
1 can organic full-fat coconut milk (unsweetened)
1 - 2 teaspoon organic vanilla
1 - 2 tablespoon organic raw coconut crystals (or other sweetener of your choice)
Directions
Step 1
Refrigerate can of coconut milk overnight in the refrigerator.
When you remove the can, there will be a layer of thick cream on the top and coconut water on the bottom.
Scoop out the thick cream and put it in an electric mixer bowl.
Mix on high setting with the "wisk" attachment until it becomes thick.
Add the vanilla extract and sweetener of your choice.
Continue to "wisk" for another minute or so.
Use as a topping on fruit, granola, pancakes, desserts, etc.
Store in a glass container in the refrigerator.
Enjoy!
Note
Recipe source: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
Related posts:
Raw Vegan Marbled Cheesecake
Raw Vegan Key Lime Cheesecake with Coconut Cream Topping
Raw Pumpkin Pie