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Vegan Pumpkin Cheesecake
For the Chocolate Crust
1 cup Almond Flour
1/4 cup Unsweetened Cocoa Powder
1-1/2 Tbsp Coconut Oil melted
1/2 cup Medjool Dates pitted, about 6-7 dates
For the Pumpkin Cheesecake
1/2 cup Soaked Cashews soaked overnight or in hot water for 30 min.
1/2 cup Vegan Cream Cheese
1/2 cup Pumpkin pureed
1 Tbsp Coconut Oil melted
1/4 cup Maple Syrup
1 tsp Arrowroot Starch
1/2 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger
For the Crust
Preheat oven to 350 degrees and grease a mini cheesecake pan. If you don’t have a mini cheesecake pan, a muffin tin with liners will also work.
Blend all crust ingredients in a blender until well combined.
Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4 inch thick.
Bake for 5 minutes.
For the Cheesecake Filling
Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan).
Bake in the oven for 20 minutes.
Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
Carefully pop out the mini cheesecakes from the pan.
Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.
View the original video here: Bob’s Red Mill – Vegan Pumpkin Cheesecake.