Vegan Mini Cranberry Pumpkin Cheesecakes
Oh my goodness… I’m so excited to share these Vegan Mini Cranberry Pumpkin Cheesecakes with you guys! This might just be my new favorite recipe on the blog. These pumpkin cheesecakes are made vegan by using soaked cashews rather than cream cheese and were a total hit in my household. My husband and I both agreed that we liked these even better than regular pumpkin cheese cake. I used the new Designer 725 Blendtec blender and it’s a total dream, I tell ya!
The Blendtec Designer 725 makes this recipe a cinch. Start off by grinding nuts and dates… that’s all! You can use any nuts or combination of nuts that you like. I used walnuts, but pecans would be equally delicious in this recipe.
When they look like the picture below and the mixture sticks together well, when pressed, your crust is done. A crust in less than two minutes… I’ll take it!
Press a heaping tablespoon of crust mixture into each muffin slot of a standard muffin baking tin. I put a strip of parchment paper in each muffin slot before pressing the crust down. This will make popping your cheesecakes out a breeze. If you don’t have parchment paper, just use a butter knife and slide it along the sides of the muffin slot. You will have about 1/4 to 1/2 cup extra crust mixture left; which works really well as a pretty topping sprinkled over your cheesecake.
Next up is the smooth, creamy, luscious pumpkin filling. And it’s as easy as loading up your blender with all of the necessary all-natural ingredients. Blend until very smooth. You can use any blender, but in the Blendtec, this filling was as smooth as silk in a matter of seconds.
I had so much fun using my new Blendtec. Features like SmartBlend technology, multi-speed pulse, and a 100-speed touch slider for precision control does the job in a major way! I had to fight my kids to use the touch screen controls and the pop up messages were pretty cool too.
I love the size of the WildSide+ Jar that comes with the Designer 725 Blendtec. I can honestly tell you, as an owner of the Vitamix and the Ninja; the handling and clean up of the Blendtec is the easiest.
Not only does the Blendtec Designer 725 boast the most advanced blending technology ever seen; it’s also so darn pretty. With its sleek design, I have no problem leaving this out on the kitchen counter!
The Designer 725 even rewards users for continued use through the Blend Rewards program. The 725 tracks each number of completed blends, then displays a code once certain blending milestones are reached. The code can be redeemed online for recipe books, gift cards, kitchen utensils, jar discounts, and more. I sense a green smoothie marathon coming on!
Okay, back to the deliciousness… You have your crust, you have your filling and for the optional cranberry swirl, whip that up on the stove. Once you have all three layers prepped, evenly top off the crusts with the pumpkin filling. You will have some pumpkin filling left over- it’s wonderful as a fruit dip, swirled in oatmeal, yogurt and/or smoothies. If you’re adding the cranberry swirl, add a heaping teaspoon of cranberry sauce to the cheesecake and use a toothpick to swirl the cranberry sauce into the pumpkin filling.
l really recommend adding the cranberry swirl to the mini pumpkin cheesecakes. For one, it’s so pretty and festive. Additionally, the tartness of the cranberry perfectly balances out the sweetness from the pumpkin filling.
Cover the entire baking pan with plastic wrap and freeze for about 4-6 hours. You’ll want to remove the cheesecakes from the freezer about 20 minutes before serving. Make them even more festive and fun by topping the mini cheesecakes with whipped topping and the leftover crust mixture.
- 2 cups raw nuts walnuts or pecans work best in this recipe, I used walnuts
- 1 cup Medjool dates soaked in water for about 10 minutes
- 1 pinch of sea salt
- 2 cups raw cashews soaked in water 4-6 hours or overnight
- 1 15 oz. can pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup lemon juice
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice
- 1/2 cup fresh or frozen cranberries
- 1/8 cup maple syrup
- 1/2 cup water
- 1/2 teaspoon lemon zest
- Combine dates and nuts in a blender or food processor and grind until mixture sticks together, when pressed.
- To make removing cheesecakes from muffin slots easier, place strips of parchment paper into the slots. Press 1 heaping tablespoon of crust mixture into each muffin slot and set aside. You will have leftover crust mixture that you can use to sprinkle on top of cheesecakes.
- Combine all pumpkin filling ingredients in a blender or food processor and blend until very smooth. Evenly spoon filling onto crusts, filling the muffin slots completely. You will have some pumpkin filling leftover. Set aside.
- Heat all cranberry swirl ingredients in a small saucepan over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce becomes thick and cranberries have popped. Allow mixture to cool.
- Top each cheesecake with 1 heaping teaspoon of cranberry swirl and use a toothpick to swirl the cranberry into the pumpkin filling.
- Cover muffin pan with plastic wrap and freeze for about 4-6 hours. Remove from freezer about 20 minutes before serving.
- Serve cold with whipped topping and leftover crust mixture. I used truwhip; which is an all-natural whipped topping. Coconut cream would also be a great topping.
*prep time does not include soaking or freezing time
These little gems of cranberry pumpkin yumminess are:
bursting with pumpkin spice flavor
and totally belong on your Thanksgiving menu!
Something to think about….
Do you own a Blentec? Have you ever tried one? I cannot even completely describe the awesomeness…. stay tuned for a reader Christmas gift coming in a few weeks! Hint, hint! 🙂
Have you ever tried creating a vegan dessert with cashews? Love!
This post is sponsored by FitFluential LLC on behalf of Blendtec.