Mini Vegan Pumpkin Cheesecake Jars
But, before you order that venti pumpkin spiced latté, remember that not all pumpkin treats are created equally. If you’re feeling like a cup of sugar with extra sugar on the side, than by all means add the cream cheese pumpkin muffin to that order – however, if you’d like to enjoy the delicious taste of pumpkin sweets without the fat, sugar overload and crash, try some healthy recipes instead!
Enters; this one. A total happenstance sort of thing. I wanted to make pumpkin bars of some sort and I thought that I had picked up some gluten-free ginger snap cookies for the recipe I had in mind…. well, I hadn’t. Tossed that idea out the window. Then what? I had the pumpkin puree, raw almond and cashew butter, all the right spices….just no crust. I had planned to bake the bars in the oven too, but without the crust, I thought it wouldn’t be as awesome.
I started googling. Because that’s what you do when you forget a main ingredient. You google to find out what else you can do with everything else you have on hand. I found some ideas for pudding, custard and vegan cheesecake. The cheesecake won, because I had all of the ingredients! So, minus the crust, with some adjustments – including being served in cute ‘lil mason jars – I made it. The verdict: a very happy accident.
I topped them with my favorite maple cinnamon coconut whip and they made for one DEE-licious dessert. The boys ate them up and asked for more. But I told them to hold off and wait for it….for what? For the feeling of being full. The difference between an empty carbs/sugar treat and a protein treat – is that you’re actually satisfied afterwards. Dig in!
Vegan Pumpkin Cheesecake Jars
Makes 8 servings (in 4 oz jars) – Recipe adapted from damyhealth.com
1 1/2 cup pumpkin puree
1/3 cup almond butter
1/2 cup cashew butter
1 Tbsp of tapioca flour
1 tsp of pure vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
4 Tbsp Maple Syrup
- In a large bowl, mix ingredients together until smooth (or use a food processor).
- Transfer into small mason jars, cover and refrigerate for 2 hours.
- Serve with coconut whip cream and a pinch of nutmeg.
- Enjoy!
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These are perfect, Emily! I love the sound of the maple cinnamon coconut whip! Makes me want one right now!
oooh! those look great! And I love it that they are served individually! Great!
those look so yummy!! (i pretty much say that about all your recipes! haha)
i’d probably end up eating 2 or 3 of them! 😉
HMMMM – yum- I can’t way to make this.
can i sub out the almond and cashew butters with coconut butter?
Me too! The individual servings are a fun thing, it makes it easy at serving time 🙂
Hi Rebecca, I would definitely give it a whirl – not sure if you would get the ‘cheesecake’ texture, but I have a feeling that it would be just as delicious! Thanks so much for coming by 🙂
Thanks Jessica! I agree, the coconut whip is the perfect topping and makes the dessert over the top, in the best sort of way 🙂
this sounds just fantastic emily! I could definitely go for some cheesecake, and some pumpkin and spice. good call on making them mini, or I’ll probably scoff the whole lot at a go. p.s. you don’t have to cook tapioca flour?
x
shuhan (mummyicancook)
Hahaha, me too! Here’s a great write up on tapioca flour: http://www.nuts.com/cookingbaking/tapioca/flour.html Because it thickens at such a low temperature, when all the ingredients are mixed in the food processor it thickens them, or so I have found. I’ve used it in the most random things and I find it’s flour/texture helps thicken or glue things together without adding any tastes, as its so neutral. I would totally make this recipe without it as well, but I do think it helps stick it together 🙂
Wow this looks amazing and I have a friend that’s vegan and I think she would really enjoy this recipe