Plant Based Pumpkin Cheezecake Cups Recipe
Pumpkin Cheezecake Cups A Pumpkin Cheezcake is one of our favourite holiday and seasonal desserts. This plant based recipe is creamy, full of all the warming spices and in these mini cups a perfect...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rawcology.com.
Cooking tools:
- Blender
- Food processor
- Hand mixer
- Kitchen scale
- Silicone baking cup
- Cooling rack
- Oven
- Mixing bowl
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 1 1/4 cups graham wafer crumbs
- 1/2 cup gluten free oats
- 1 tbsp coconut sugar
- Pinch pink salt
- 1/2 cup vegan butter, melted
- 2 tbsp ground Rawcology Chocolate Cinnamon Coconut Chips
- 1 cup raw cashews soaked overnight
- 235 grams firm silken tofu
- 1/2 cup maple syrup
- 1/2 cup pumpkin purée
- 1/2 tsp pumpkin spice
- 2 tsp pure vanilla
- 2 tbsp lemon juice
- 1 can coconut whip chilled in fridge overnight
- 1 tsp pure vanilla
- 1 tbsp maple syrup
- Pinch salt
- Rawcology Chocolate Cinnamon Coconut Chips
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