Wednesday, 7 November 2018

Mini Pumpkin Cheesecakes - No Bake!


Here we go again with the pumpkin - I tell you it's non stop! I love the idea of making desserts which don't require you to bake anything I think it's such an easy and creative way to make something totally delicious and simple. Cheesecakes are such a favourite in my house so it seemed only right to incorporate some pumpkin in there. 

You can use any small dish that you please, but I've used these small glass dishes that my mum has had for years. Also this cheesecake does have noticeable lumps in it because of the cottage cheese which I don't particularly mind - you can use cream cheese or ricotta if you want, I just want a healthier alternative and cottage cheese has a LOT of protein in it. 


Recipe

Prep: 20 minutes + Setting time in the fridge for 1 hour
Serves: 5 dishes, can be 6 smaller dishes


Ingredients

Base
200g Cashews - soaked overnight or at least 6 hours
200g Dates
Cheesecake layer
220g Pumpkin Puree
250g Cottage Cheese
2 tbsp Greek Yoghurt
5 tbsp Maple Syrup/Honey
1 tsp vanilla extract
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
Mini fondant pumpkins see here 

Method

✿Make your base. In a food processor blend together the cashews and dates until combined and smooth. I also added a bit of maple syrup to loosen the mixture.
✿Spoon mixture into each dish and press down and around. Put in the fridge to set.
✿ Add all cheesecake mixture to a bowl and use a hand mixer to combine together. Add the maple syrup in gradually to desired sweetness.
✿Spoon mixture on top of base and leave to set for an hour. Add toppings or serve immediately. Enjoy!



Christina 
xx








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