Mini Vegan Pumpkin Cheesecakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini cheesecakes with a creamy cashew-pumpkin filling on a gingersnap crust, spiced with cinnamon. They're rich, slightly spiced, and perfect for controlled portions. Great for holidays or everyday desserts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups raw cashews, (soaked in water 4-8 hours, drained and rinsed)
- 2 tablespoons water
- 3/4 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil, (melted)
- 1 tablespoon lemon juice
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 12 vegan gingersnap cookies
- Whipped coconut cream ((optional))
- Cinnamon ((optional))
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 157mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.