Paleo Pumpkin Cheesecake Cups
Dairy and gluten free pumpkin cheesecake.
Servings: 6 cups
Calories: 634kcal
Cost: $8
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.
Nutrition
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