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No Bake Pumpkin Cheesecake Bites

Author Carolina Jantac, MS, RD, LD

Ingredients

Crust

  • 1 cup of pecan meal
  • 1 cup of dates

Cheesecake

  • ½ cup of Once Again Creamy Cashew Butter
  • 4 ounces of cream cheese or cream cheese substitute if vegan
  • ½ cup of maple syrup
  • 2 tablespoons of pumpkin spice
  • 1 cup of pumpkin puree

Instructions

Crust

  1. Start by adding dates to a bowl with warm water for 5-15 minutes to soften. Then add them to food processor, and pulse until dates form a dough-like ball. Add in pecan meal, and pulse again.

Cheesecake

  1. in separate bowl, start with Once Again Cashew Butter; add in cream cheese, maple syrup, and pumpkin spice, and mix well. It is much easier to mix if the cream cheese is at room temperature.
  2. To prepare the cheesecake bites, use one tablespoon of crust and press to form in a muffin pan. Then add filling up to the top of each muffin crust. Place the pan in the  freezer for 1 hour and then move it to the refrigerator for 30 minutes prior to serving. Store extras in freezer for up to 30 days.