Paleo Pumpkin Cheesecake Jars (Dairy & Gluten Free)

These paleo pumpkin cheesecake jars are delightful! The creamy cashew cream combined with the date and nut based crust is delicious. These jars only require 20 minutes of hands on time and are something the whole family can enjoy.

These cheesecake jars are great for when you host parties, especially baby or wedding showers! They are so cute.

Paleo pumpkin cheesecake ingredients: 

For the crust:

• Cashews-This recipe is nut based. Cashews can make a delicious cream in vegan and paleo baking in cooking. The key to making paleo creams is soaking the nuts. A portion of the nuts in this recipe are soaked to make the cream. I like to soak my nuts for 4 hours minimum. 
• Dates-Aka “paleo candy” Dates allow the cashew crust to stick together. 

For the filling: 

• Cashews-This portion of the cashews you will soak. Soaking the cashews allows them to get softer which turns it into more of a creamy consistency. You can either sit them out on the counter in a bowl of water for 4 hours or pour boiling water over them in a pan for 30 minutes. 
• Maple syrup-To sweeten the filling. You can also use honey if you are not vegan. 
• Nut milk-To help break up the cashews. I like coconut or almond milk.
• Coconut oil-To make things nice and smooth.
• Canned pumpkin-Be sure it is plain pumpkin and not pumpkin pie filling!
• OPTIONAL- Coconut whipped cream.

How to make:

For the crust:

• Place the dates and the cashews in the blender for 30 seconds or so. You may have to push down the sides to make sure everything is mixed in. 

For the filling:

• Once you soak the cashews (either 4 hours in a bowl on the counter or 30 minutes in a boiling pot of water) drain the cashews and add all ingredients to the blender. 
• Next, blend for 3-4 minutes. The timing will depend on the intensity of your blender. If the filling looks or tastes grainy keep on mixing it! It will smooth out.
• Now, take your small mason jars or cups and add the crust to the bottom of the jar/ cup about 2 tbsp, then fill the remaining with the cashew filling. 

How long do these paleo cheesecake jars last? 

• They last up to a week in the fridge. Be sure they are covered. 

What kind of containers do you use?

• I love these ones!

If you like this recipe, you will LOVE:

• Paleo & Vegan blueberry cheesecake cups
• Vegan & gluten free no bake cherry cheesecake
• Vegan peanut butter cheesecake

Paleo Pumpkin Cheesecake Cups

Course Dessert, Snack

Cuisine American

Keyword dairy free, gluten free, vegan

Prep Time 15 minutes

Nut soak time: 4 hours

Total Time 4 hours 15 minutes

Servings 6 cups

Author Allianna Moximchalk

634kcal

Cost $8

Print Recipe Pin Recipe

Equipment

• ▢
  high speed blender

Ingredients

For the crust:

• ▢ 1 cup cashews
• ▢ 1 cup dates pit removed

For the filling:

• ▢ 1/2 cup canned pumpkin
• ▢ 1 tsp cinnamon
• ▢ 2 cup cashews soaked in water for at least 4 hours
• ▢ 1 cup coconut milk
• ▢ 1/4 cup coconut oil
• ▢ 1/3 cup pure maple syrup

To serve: (OPTIONAL)

• ▢ coconut whipped cream

Instructions

For the crust:

• Place all ingredients in a food processor and blend until crust like mixture forms. 30 seconds, then you may have to scrape down the sides of the food processor and do another 30 seconds.

For the filling:

• Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.

To serve:

• Divide up the crust in the cups, then pour in the filling. Add optional coconut whipped cream on top. Best served cold out of the fridge.
• If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Dairy and gluten free pumpkin cheesecake.

Serving: 1cup | Calories: 634kcal | Carbohydrates: 53g | Protein: 13g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 16mg | Potassium: 753mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3181IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 6mg

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