Attention friends and pumpkin enthusiasts: few times have I been more excited to share a recipe with you than I am today. If you’re looking to make a flock of festive little treats that tip their caps to the season while pleasing touchy tummies, these babies are for you.
These wee beauties begin with a real food crust that’s just fruit, nuts, coconut oil and some spice to liven it up! That’s all you need. Whirl in your food processor and set aside.
Next up, the dreamy creamy 5-ingredient filling: soaked cashews, coconut milk, coconut oil, lemon juice and honey. Somehow this odd little combo of ingredients combines to make something more than the sum of its parts, and that I couldn’t resist spooning a bit of straight from the blender into my mouth. 🙂
Pack the crust into a muffin tin, and drizzle the filling on top! (Don’t forget the little parchment paper tabs to make removal of the cheesecakes easier once frozen.)
Then top with a dollop of pumpkin mixture , and swirl, swirl, swirl! This is my favorite part, because the pattern of the pumpkin looks like a tiny tropical storm seen by radar. Or, that’s what crossed MY mind, at least! If you want a simpler version or are not a fan of pumpkin, simply omit the swirl. Saves a touch of time and the cheesecake are still completely delicious without it…
Then pop in the freezer and enjoy your creamy little festive “cheesecake” bites a few hours later. They’re creamy, smooth, slightly tart and just taste like a holiday, I don’t know any better way to say it than that!
- 1 cup raw almonds
- 1 cup golden raisins
- 3 tbsp coconut oil
- 2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1 1/2 cups raw cashews, quick soaked (see note)
- 1 large lemon, juiced (scant 1/4 cup)
- 1/2 cup full-fat coconut milk
- 1/2 cup honey (or maple syrup for vegan option)
- 3 tbsp melted coconut oil
- [b]Pumpkin Swirl[/b]
- 1/4 cup pumpkin puree
- 1/2 tbsp honey (or maple syrup for vegan option)
- 1/4 tsp pumpkin pie spice
- Add crust ingredients to a food processor and blend until it forms a sticky dough.
- Prepare a [url href=”https://heyrachelmarion.com/recommends/6-cup-muffin-tin/”]muffin tin[/url] with thin strips of parchment paper laid in each cup. This creates little tabs that makes removing the cheesecakes from the molds easier once frozen.
- Divide the crust mixture evenly into the muffin tin cups and press tight and flat with your fingers or the bottom of a drinking glass. Set in the freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth (I used a single “smoothie” cycle in [url href=”https://heyrachelmarion.com/recommends/blender/”]my blender[/url]).
- Divide filling evenly over the crusts in the muffin tin.
- Mix the pumpkin swirl ingredients together, then place a dollop on top of the filling. Using the tip of a cake tester, meat thermometer, chopstick or other pointed implement, swirl the pumpkin mixture down and out into the filling in the pattern of your choice. Freeze until hard, approximately 4-6 hours.
- Once set, remove by digging a butter knife or other flat pointed implement along the sides of the bites to loosen them. Tug on the tabs to fully remove from the muffin tin.
- Optional: remove the cheesecakes form the freezer 10 minutes before serving to thaw, if a softer texture is preferred.