Mini Pumpkin Cheesecake Jars
These Mini Pumpkin Cheesecakes combine all the cozy flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you’re hosting for the holidays, a get-together or just craving something sweet, these mini cheesecakes are so easy to make and look beautiful! Best part? These can be made gluten-free, dairy-free/vegan, and are refined sugar-free!
Ingredients
Base
- 1 box Simple Mills Sweet Thins or toasted pecan cookies
- 1 1/2 tbsp melted coconut oil
Filing
- 1 1/2 cups raw cashews
- 1/2 cup canned pumpkin puree
- 1/2 cup coconut cream (thick white part from the top of a can of full-fat coconut milk)
- 1/4 cup regular or dairy-free cream cheese
- 1/3 cup maple syrup *more to taste
- 1-1 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- pinch of sea salt
Topping
- So Delicious Coconut Whip (or other cool whip/whipped cream)
- Star Anise (optional, just pretty!)
Instructions
- In a food processor, combine the sweet thin cookies (or graham crackers) and oil. Process a few seconds until a sandy texture forms. Divide this amongst your jars, covering the bottom.
- In a blender, combine all of the cheesecake filling ingredients. Blend a few minutes until completely smooth. Taste and adjust the filling as you'd like.
- Divide the batter amongst the jars, filling them 2/3 of the way full. Then top each, filling the remainder of the jars, with coconut whipped topping, cool whip, etc.
- Top with a star anise, cinnamon sticks, or even chopped/candied pecans.
- Refrigerate for 3-4 hours prior to serving for the thickest texture!