No-Bake Pumpkin Cheesecake Bites {GF, Vegan}
No-Bake Pumpkin Cheesecake Bites {GF, Vegan} is a gluten free and dairy free recipe with 16 servings. For 66 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 135 calories. Head to the store and pick up dates, almond milk, pumpkin spice mix, and a few other things to make it today. Plenty of people made this recipe, and 180 would say it hit the spot. It is brought to you by blog.nuts.com. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try soft and creamy no bake pumpkin cheesecake bites, No-Bake Pumpkin Pie Bites (Paleo, Vegan, Gluten-free), and No Bake Pumpkin Cheesecake (Gluten Free, Paleo + Vegan) for similar recipes.
Servings: 16
Ingredients:
1/2 cup almond flour
1 tbsp almond milk
1 tbsp cacao powder
1/3 cup canned pumpkin
1 cup pitted dates
1/3 cup maple syrup
1 tsp pumpkin spice
1 1/2 cups raw cashews
2 tsp vanilla extract
Equipment:
baking paper
baking pan
blender
food processor
Cooking instruction summary:
Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.
Step by step:
1. Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
2. Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
3. Place the cheesecake ingredients in your food processor and pulse until smooth.
4. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
5. Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
