Mini Vegan Pumpkin Cheesecakes with Gingersnap Crusts

INGREDIENTS For the Mini Pumpkin Cheesecakes 12 vegan ginger snap cookies 1 cup raw cashews, soaked in water 4-8 hours and drained 1 cup canned pumpkin puree 1 very ripe banana ⅓ cup agave 2 tbsp. lemon juice 2 tsp. vanilla extract 2 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt For the Coconut Whipped Cream 1-14 oz. can coconut milk or cream, refrigerated overnight agave or maple syrup to taste INSTRUCTIONS Make the Mini Pumpkin Cheesecakes Preheat oven to 300°. Line 12 muffin cups with papers. Place a ginger snap cookie in the bottom of each paper. Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin, banana, agave, lemon juice, vanilla, cinnamon, nutmeg and salt to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed. Divide batter among muffin cups, placing a scant ¼ cup full in each. Bake 20 minutes. Cheesecakes will still be a bit soft when finished baking. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set. Serve with coconut whipped cream and a sprinkle of cinnamon. For the Coconut Whipped Cream Open your can of chilled coconut milk or cream. You should see a semi-solid layer of coconut cream, and beneath that, a bit of coconut water that has separated out from the cream. Transfer coconut cream to medium mixing bowl. Discard the water, or save for another use. Beat with an electric mixer on high speed, until light and fluffy, about 1 minute. Add agave or maple syrup, a bit at a time, until desired sweetness is reached.

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