Delicious Pumpkin Cheesecake Bites
Ingredients
Filling
- 1 block of tofu (349 grams)
- 1/2 cup cashews (soaked in boiling water)
- 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
Crust
- 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
Add all of the filling ingredients to a food processor and blend until a soft and creamy texture is achieved. Set the filling aside.
In 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 cup and press down to pack it tightly.
Add the cheesecake filling on top of the crust in each muffin cup.
Bake for 35-40 minutes at 350°F until the top forms a golden crust.
This recipe yields about twenty pumpkin cheesecake bites.
Tips
These bites are creamy and festive, perfect for sharing with friends and family.
