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+ servings
paleo pumpkin cheesecake 122 scaled

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
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.
Nutrition Facts
Paleo Pumpkin Cheesecake Cups
Amount Per Serving (1 cup)
Calories 634 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 20g125%
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Sodium 16mg1%
Potassium 753mg22%
Carbohydrates 53g18%
Fiber 5g21%
Sugar 31g34%
Protein 13g26%
Vitamin A 3181IU64%
Vitamin C 2mg2%
Calcium 68mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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