Mini Pumpkin Spice Latte “Cheesecakes” (vegan & gluten free)

My love for pumpkin, sweets, and pumpkin spiced lattes continues with Mini Pumpkin Spiced Latte “Cheesecakes”. Yes you read that right, Pumpkin Spice Latte “Cheesecakes”! Like my Raw Chocolate Pumpkin “Cheesecake” I posted last fall that was a hit these are raw, vegan, gluten free, and delicious! These mini cheesecakes are inspired by my favorite fall drink, pumpkin spiced lattes so the crust includes espresso powder. There are two crust options, a more traditional nut crust and one make with less nuts, oats, and protein powder. I couldn’t pick a favorite so I included them both. Top the coffee crust with rich, creamy pumpkin “cheesecake” and it wouldn’t be complete without whipped cream and caramel drizzle. The whipped cream is So Delicious’s new Coco Whip which my family is loving! Coco Whip is going to be a game changer to dairy free holidays with loads of fluffy whipped cream on top of desserts, hot cocoa, and anything else you can think of. Mini Pumpkin Spiced Latte “Cheesecakes” are great to make ahead and keep in the freezer until just before you are ready to serve.

I am in love with So Delicious Coco Whip and I want to share the love with you, check out the giveaway below!

Mini Pumpkin Spice Latte “Cheesecakes”

Makes 12 standard muffin tin size

Espresso Crust:

1 1/c chopped /halves pecans, can also use walnuts or a combination of pecans and walnuts

5 medjool dates, pitted

pinch sea salt

1 tsp vanilla

2 TBSP espresso powder

OR

Protein Espresso Crust

1/2 c raw cashews or almonds

1/2 c gluten-free oats

1/4-1/3c vanilla protein powder

8 Medjool pitted dates

1 tsp vanilla extract, optional

1/3c espresso almond butter, or nut butter of choice

2 TBSP espresso powder

Pumpkin “Cheesecake”

2 c raw cashews, cashew pieces (soaked 4 hours or overnight)

1/2 c pure maple syrup

3/4 c pumpkin puree, canned 100% pumpkin

juice of 1 lemon

pinch of sea salt

1/2 c coconut oil, liquid state

2 tsp pumpkin pie spice

“Caramel” drizzle options”
Blend together 4 Medjool dates, 1/4- 1/2 c warm water, 1/4c pumpkin puree, pinch sea salt, 1 TBSP pure maple syrup. Or blend equal parts vanilla almond butter, maple syrup, and agave. Or find more caramel options, such as Lucuma Caramel, on the blog. 

Start by soaking your cashews 4 hours or overnight. Place ingredients for one of the crust recipes into a food processor or Vitamix and pulse till combined. The mixture should stick together when you pinch it. Press mixture into silicon muffin tins or into muffin tins lined with paper cupcake liners. Place the pan in the freezer while you make the filling. Rinse the cashews and place with the lemon juice, maple syrup, pumpkin, and vanilla into your food processor, or Vitamix, and blend until it starts to get creamy. Add in coconut oil, sea salt, and pumpkin pie spice and blend until smooth and creamy, scraping the sides as needed. Remove pan from the freezer and pour/scoop your filling into the molds or liners on top of the crust. Place in the freezer for 45 minutes to 1 hour until set, or until 15 minutes before serving. Let thaw for 15 minutes, top with whipped cream and caramel drizzle. Enjoy!

I am in love with So Delicious Coco Whip and I want to share the love with you! So Delicious sent me some product coupons (each good for 1 free So Delicious item) one lucky winner will win 3 So Delicious product coupons! You can go pick up some So Delicious Coco Whip or any So Delicious product you want to try or already love. Enter below, giveaway ends on …... Winner will be notified on Wednesday and has 48 hours to claim their prize, before another winner is chosen. Thanks for entering!

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