Pumpkin “Cheesecake” Bites – Made Healthier
Around the holidays, I’m always on the lookout for yummy, decadent-tasting desserts that are a healthier alternative to traditional recipes. It isn’t because I don’t love a little indulgence (I totally DO!). Rather, I want to guard my family from the dreaded “Sugar Hangover”….. you know – brain fog, fatigue, irritability, mood swings & headaches. First – that’s no fun for anyone, and second – there’s a way we can have our (cheese) cake and eat it too!
These delicious, creamy, amazing No-Bake Pumpkin “Cheesecake” Bites fit the bill! I found this recipe online a few years ago and have been making them ever since. Palo & Vegan, they get their creaminess from soaked, raw cashews with a touch of lemon juice to give a little “tart” similar to a cream cheese. Pumpkin puree and all of the warming fall spices we love – make this one a winner! And they’re just a touch more decadent than my Skinny Pumpkin Pie!
BONUS – the whole dish is made in the food processor for total ease, plus you can totally make- ahead, which I do for pure convenience. Simply remove from the freezer and let them sit at room temperature for 10-15 minutes. Top with a dollop of dairy-free whipped topping, sprinkle with a little cinnamon, slice and serve. Try them with my Skinny Apple-Pie Spiced Cider!
Ingredient Links for Convenience!~
I’ve included links for all of the ingredients, because I personally hate it when I’m all excited to try a new recipe, then have to dig around to find the right ingredients. Ugh!!! I’m all about making your life easier 😉
Making it Pretty…..
An elegant presentation can make all the difference and completely compliment your mad baking skills! It doesn’t have to be expensive or elaborate. Sometimes less is more (yes, I really just said that)…. I love using clean, chic white flat serving platters or tiered platters for serving – for both holidays and year ’round.
White is always elegant, and allows the food to shine. Add tasteful holiday touches such as pretty votives (unscented!), to the table surrounding food offerings. Here are a couple of suggestions that I love, for serving.
Try them!
No-Bake Pumpkin “Cheesecake” Bites – Paleo, Vegan
Ingredients
Crust
- 1 cup 1 cup raw pecans
- ½ cup 1/2 cup raw walnuts
- 1 cup 1 cup Medjool dates, pitted and soft
- 1 tbsp 1 TB coconut oil, melted
- ¼ tsp 1/4 tsp cinnamon
- Pinch of sea salt
Filling
- 2 cups 2 cups raw cashews. Soak in water for 2 to 4 hours. Drain & rinse.
- ¾ cup 3/4 cup pumpkin puree. Pure – no additives
- ½ cup 1/2 cup pure maple syrup
- ⅓ cup 1/3 cup coconut oil, melted
- 1 tbsp 1 tablespoon lemon juice, fresh squeezed
- 2 tsp 2 tsp ground cinnamon
- ⅛ tsp 1/8 tsp ground clove
- ¼ tsp ground nutmeg
- 1 tsp ground ginger
- 1½ tsp pure vanilla extract
- Dairy-free whipped topping – optional
Instructions
Make the Crust
- Put all of the crust ingredients into a food processor and blend until the ingredients stick together, scraping down the sides as needed. Press the crust mixture into the bottom of a 9×9″ square baking dish.
Make the Filling
- Now, place all filling ingredients into the food processor (or high-powered blender if you don’t have a food processor). Blend until the mixture is smooth and creamy, scraping down sides as needed. Pour the filling over the crust and smooth it over. Cover the dish with tin foil, put it in the freezer and let it to set for 4 to 6 hours.
To Serve
- When ready to serve, remove from the freezer and let it sit at room temperature for 10-15 minutes. Cut into squares – as large as you like. Top with a dollop of dairy-free whipped topping & sprinkle with a little cinnamon to make it pretty!
