Description
Easy to make and delicious mini pumpkin cheesecakes, perfect for fall parties or cozy baking at home. With a crunchy gluten-free cereal crust, rich and creamy dairy-free pumpkin filling, and sweet caramel drizzle!
Ingredients
Scale
Crust
- 4 cups (100g) toasted rice cereal (or any crunchy cereal, NOT puffed)
- 1/4 cup (80g) maple syrup
- 1/4 cup (65g) Natural SunButter
- 1/4 tsp salt
Pumpkin Cheesecake Filling
- 16oz vegan cream cheese, room temperature
- 1 cup (240g) pumpkin puree
- 1/2 cup (120g) non-dairy milk
- 1/4 cup (65g) Natural SunButter
- 2/3 cup (100g) coconut sugar
- 3 tbsp tapioca starch
- 1 tbsp pumpkin pie spice
- 1 tsp lemon juice
- 1 tsp vanilla extract
SunButter Caramel Sauce
- 2 tbsp (32g) Natural Sunbutter
- 2 tbsp (40g) maple syrup
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
To make the crust:
- Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners.
- In a food processor, combine all the crust ingredients (cereal first) and process to a sticky stand texture.
- Spoon 2-3 tablespoons into each muffin cup, and press in very firmly.
- Bake for 8 minutes at 350°F. Set aside to cool.
To make the filling:
- Blend all the ingredients until smooth and creamy (do not over blend, it will create air bubbles in the cheesecakes).
- Pour the filling on top of each crust, filling almost to the top. Gently shake the pan to smooth the tops.
- Bake 25-30 minutes at 350°F.
- Cool 1 hour, then refrigerate overnight to chill completely.
To make the caramel sauce:
- Whisk all the ingredients together until very smooth and creamy. If it’s too thick to drizzle easily, microwave for 15 seconds or so.
- Once the cheesecakes are completely chilled, top with coconut whipped cream (optional), a drizzle of caramel, and a sprinkle of pecans. Enjoy!
Keywords: gluten free, crust, creamy, dairy free, Halloween, fall, Thanksgiving, caramel, pumpkin, pie