Pumpkin Cheesecake with Chocolate Crust (Vegan, GF

• Vegan
• Gluten free

• Produce

  • 1/4 tsp Ginger
  • 1/2 cup Medjool dates, pitted
  • 1/2 cup Pumpkin

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 cup Vegan cream cheese

• Baking & Spices

  • 1 tsp Arrowroot powder⠀ ((or cornstarch
  • 1 cup Bob's red mill almond flour
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 2 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews

Found on thecrunchychronicles.com

Description

Directions

• Preheat oven to 350 degrees and grease a mini cheesecake pan.**
• Blend all crust ingredients in a blender until well combined.
• Press into mini cheesecake pan, making each individual cheesecake crust about a 1/4 inch thick. 
• Bake for 5 minutes.
• Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
• Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan). 
• Bake in the oven for 20 minutes.
• Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
• Carefully pop out the mini cheesecakes from the pan. 
• Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.