Pumpkin Cheesecake Bites with Mori-Nu Silken Tofu
Ingredients
- 1 block of mori-nu silken tofu extra firm (349 grams)
- 1/2 cup cashews (soaked in water overnight)
- juice and zest of 1/2 lemon
- 1/4 cup coconut cream
- 2 cups pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp ginger
- 1/4 cup cornstarch
- 2 1/2 cups oats
- 2/3 cup sugar
- dash of salt
- 1/3 cup coconut oil
- 1/3 cup pumpkin puree
- 1/2 tsp cinnamon
- 1 flax egg
Preparation
To a food processor, add all of the filling ingredients and blend until you get a soft and creamy texture
Set the filling aside
To a new bowl, combine the crust ingredients and mix them well
Line a muffin pan with muffin liners
Add the oat crust to the bottom of each muffin
Press down the crust so that it is tightly packed
On top, add the cheesecake filling to each muffin
Bake for 35-40 minutes at 350*f until the top starts to form a golden crust
This recipe makes about twenty pumpkin cheesecakes bites
