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No-Bake Mini Cheesecakes (3 fall flavors!)


No-bake mini cheesecakes 3 fall-flavored methods: cinnamon apple pie, caramel pecan, and pumpkin pie. A vegan, naturally-sweetened, simple dessert!

No-Bake Mini Cheesecakes (3 fall flavors!)

SPONSORED BY NATURAL DELIGHTS


No-bake cheesecakes are the final word crossroads of foolproof to prep, endlessly versatile, adorably shareable, and so decadent to chew into. However there are such a lot of scrumptious dessert flavors this time or yr I couldn’t decide only one, so I’ve THREE vacation sweets desk impressed mini cheesecake recipes for you!

First up is cinnamon apple pie: creamy vanilla cheesecake base swirled with saucy candy maple cinnamon apples. Subsequent is creamy pumpkin pie: that very same cheesecake base blended with pumpkin and pumpkin pie spice then topped with coconut whipped cream. And at last caramel pecan pie: gooey wealthy caramel folded with roasted pecans and swirled into our identical cheesecake base. Every with it’s personal complimentary flavored crust made by merely squishing Pure Delights Mini Medjools into the simplest naturally candy crust.

The Dairy-Free No-Bake Cheesecake Base

I’d by no means dare ask you to scrub your blender 3 instances for one recipe, that may be impolite. As an alternative we’re utilizing ONE common cheesecake base blended altogether then divided and dressed as much as create all three fall flavors. You’ll get about 6 of every taste with the quantities listed, however you may undoubtedly double the recipe for extra. Oh halve it for those who’re simply having a comfortable small vacation unfold. For the dairy-free vanilla base you will have…

  • Uncooked cashews. Soaked no less than 3 hours however as much as in a single day. Or for those who neglect (hello, whats up, me typically!), you may soak in boiling water for half-hour.
  • Maple syrup. Or agave or honey, simply no matter liquid sweetener you bought.
  • Coconut oil. Not loads, however just a bit helps the cheesecakes be further creamy and set completely.
  • Coconut milk. The total fats canned form for final creaminess.
  • Lemon juice. Since there is no such thing as a precise cream cheese on this recipe, we’re utilizing lemon juice to recreate that traditional delicate tang.
  • Vanilla extract and a pinch of salt.

Mix the entire above till tremendous creamy and clean. Then divide into 3 elements – two in bowls and one left within the blender.

The Best Cheesecake Crusts

We might mix or combine or bake mini crusts for our mini truffles. OR! We might skip all that effort and skip the added sugars too by turning Pure Delights yummy bite-sized Mini Medjools into the simplest no-bake crust you’ve ever seen. Mini Medjools are made with Medjool dates, nuts, seeds, and coconut, and so they are available three flavors: Candy & Salty Almond, Cacao Pecan, and Coconut. In addition they occur to be very squish-able and completely sized to slot in the underside of a mini muffin pan to create the quickest crust.

You may pair the flavors nonetheless your coronary heart needs, however personally I paired Candy & Salty Almond with the cinnamon apple pie cheesecake, Cacao Pecan with the caramel pecan pie cheesecake, and Coconut with the pumpkin pie cheesecake. In addition they are available resealable pouches which I’m actually having fun with as a result of you should have a number of of every taste leftover for snacking (or charcuterie a vacation charcuterie board maybe…?) later.

Three Fall Dessert-Impressed Flavors

So we have now the crust, we have now the cheesecake base, now lets remodel into three scrumptious Thanksgiving dessert-inspired flavors (I promise it’s faster than you assume!)

Cinnamon Apple Pie

Finely cube a Granny Smith apple, toss with maple syrup or brown sugar and cinnamon, spoon on high and gently swirl into the creamy vanilla cheesecake beneath. This one is tart and candy and fruity and may be my favourite.

Caramel Pecan Pie

Fire up a batch of my favourite no-cook caramel made with more healthy substances like maple syrup, almond butter, and coconut oil, tough chop roasted pecans and fold them into the gooey sweet-salty caramel sauce, then spoon and swirl into the creamy vanilla cheesecake beneath. With a chocolate crust on the underside, this one is all types of dessert decadent and may be my favourite.

Pumpkin Pie

Mix pumpkin puree and many pumpkin pie spice in with the creamy vanilla cheesecake base, and high with whipped cream and a sprinkle of chopped pecans proper earlier than serving. This one is a vital thanksgiving taste and the simplest of the three to prep, it’d simply be my favourite.

Extra Thanksgiving Dessert Recipes You’ll Love

No-Bake Mini Cheesecakes (3 fall flavors!)

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No-Bake Mini Cheesecakes (3 fall flavors!)

  • Creator: Natalie
  • Prep Time: half-hour
  • Chilling Time: 8 hours
  • Complete Time: 8 hours half-hour
  • Yield: 18 1x
  • Class: cheesecakes
  • Methodology: no bake
  • Delicacies: american

Description

No-bake mini cheesecakes 3 fall-flavored methods: cinnamon apple pie, caramel pecan, and pumpkin pie. A vegan, naturally-sweetened, simple dessert!


Cheesecake Base

  • 1 1/2 cups (180g) uncooked cashews, soaked and drained
  • 1/4 cup (80g) maple syrup or agave
  • 3 tbsp (38g) coconut oil
  • 1/2 cup (120g) full-fat coconut milk
  • 2 tbsp (30g) lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Cinnamon Apple Pie

Cacao Caramel Pecan

Pumpkin Pie


Directions

Cheesecake base: 

  1. Mix all substances in a excessive pace blender till very clean and creamy.
  2. Divide into 3 equal elements – two in separate bowls, one left within the blender.

Cinnamon Apple Pie

  1. Squish/form the Candy & Salty Almond Mini Medjools into flat circles. Place within the backside of a mini muffin pan (with a strip of parchment beneath for straightforward removing!) to create the crust.
  2. Toss finely diced apple with with sweetener and cinnamon till evenly coated.
  3. Gently swirl into one bowl of the cheesecake base.
  4. Spoon on high of the crusts.

Cacao Caramel Pecan

  1. Squish/form the Cacao Pecan Mini Medjools into flat circles. Place within the backside of a mini muffin pan (with a strip of parchment beneath for straightforward removing!) to create the crust.
  2. Stir collectively almond butter, maple syrup, coconut oil, vanilla, and salt till clean.
  3. Add pecans and stir till evenly coated.
  4. Gently swirl into the opposite bowl of cheesecake base.
  5. Spoon on high of the crusts.

Pumpkin Pie

  1. Squish/form the Coconut Mini Medjools into flat circles. Place within the backside of a mini muffin pan (with a strip of parchment beneath for straightforward removing!) to create the crust.
  2. Add pumpkin and spice to the blender with the remaining 1/3 of the cheesecake base. Mix till clean.
  3. Spoon on high of the crusts.

Freeze the complete pan in a single day. Defrost about 5 minutes, then gently take away from the pan utilizing the parchment strips or a boring knife to pop them out. High with coconut whipped cream if desired, and revel in!


Key phrases: dairy free, gluten free, dessert, no bake, simple, thanksgiving, fall, pumpkin, pecan pie, wholesome, blender

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