No-Bake Pumpkin Cheesecake Bites

These gluten-free, vegan treats are a reduced-guilt indulgence
Pumpkin Cheesecake Bites

Nuts.com

Raw cashews soaked in water give these cheesecake bites a creamy texture, and the date-nut crust is naturally sweetened with pitted dates.

This recipe is courtesy of Nuts.com.

18
Servings
115
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust:

  • 1 Cup pitted dates
  • 1/2 Cup almond flour
  • 1 Tablespoon cacao powder
  • 2 Teaspoons vanilla extract
  • 1 Tablespoon almond milk

For the cheesecake:

  • 1 1/2 Cup raw cashews
  • 1/3 Cup maple syrup
  • 1/3 Cup canned pumpkin
  • 1 Teaspoon pumpkin spice

Directions

For the crust:

Place the crust ingredients in a 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.

For the cheesecake:

Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
12g
13%
Saturated Fat
2g
8%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
13mg
1%
Choline, total
1mg
0%
Fluoride, F
1µg
0%
Folate, total
1µg
0%
Magnesium, Mg
6mg
2%
Phosphorus, P
22mg
3%
Selenium, Se
1µg
2%
Sodium, Na
35mg
2%
Water
15g
1%