Pumpkin Cheezecake Cups 

A Pumpkin Cheezcake is one of our favourite holiday and seasonal desserts. This plant based recipe is creamy, full of all the warming spices and in these mini cups are a perfect bite size portion for the whole crew!

Ingredients Crust

• 1 1/4 cups graham wafer crumbs
• 1/2 cup gluten free oats
• 1 tbsp coconut sugar
• Pinch pink salt
• 1/2 cup vegan butter, melted
• 2 tbsp ground Rawcology Chocolate Cinnamon Coconut Chips

Filling

• 1 cup raw cashews soaked overnight
• 235 grams firm silken tofu
• 1/2 cup maple syrup
• 1/2 cup pumpkin purée
• 1/2 tsp pumpkin spice
• 2 tsp pure vanilla
• 2 tbsp lemon juice
• Pinch pink salt

Topping

• 1 can coconut whip chilled in fridge overnight 
• 1/2 tsp pumpkin spice
• 1 tsp pure vanilla 
• 1 tbsp maple syrup
• Pinch salt
• Rawcology Chocolate Cinnamon Coconut Chips 

Method

1. Mix all of the crust ingredients in a bowl. Press a heaping tbsp into silicone cups and bake for 12-14 minutes. Leave to cool completely on baking rack. 
2. Preheat oven to 350F.  Drain and rinse cashews. 
3. Add all the filling ingredients into a high speed blender or food processor. Blend on high until smooth and creamy.  Scraping down sides as needed. Spoon filling onto crust up to the top of the silicone wrapper. Tap gently to release any air bubbles.
4. Place in preheated oven and bake for 25-30 minutes or until the cheesecake no longer jiggles and is dry to the touch.  Allow to cool completely before removing silicone wrapper.
5. Spoon coconut whip into a bowl and add vanilla, pumpkin spice, maple syrup and salt. Beat with electric hand beats until soft peaks form.  Spoon onto mini cheesecakes and add Rawcology Coconut Chips to finish.  Serve immediately and enjoy!