For the final day of Thanksgiving Week we’re making… NO-BAKE PUMPKIN CARAMEL CHEESECAKE CUPS!!
They’re the small-batch, high-vibe thanksgiving dessert we need in 2020.
Perfect for an intimate thanksgiving at home, but also easily doubled if you need more than four!
This is another surprise-it’s-vegan recipe for Thanksgiving that’s just as satisfying as it’s dairy-filled counterpart. They also happen to be made with some majorly nutrient dense ingredients, so they’re a pretty wholesome dessert option when all is said and done.
Let’s make them!
the anatomy of pumpkin cheesecake cups
Layer 1: A salty-sweet pecan oat crust. Flavored with a little bit of cinnamon, and made entirely in a food processor!
Layer 2: The creamiest (vegan/dairy-free!) no-bake pumpkin cheesecake. Made with cashews, pumpkin, maple syrup, and coconut milk. You can serve it immediately for a creamy, pudding like texture. Or, chill for a few hours for a thick, cheesecake consistency. Either way is wonderful.
Layer 3: Maple cardamom caramel! Made with maple syrup and almond butter, and boldly spiced with cardamom. The perfect sweet topper for this cheesecake!
pro tip: make them in advance
Real talk: I think these cheesecake cups taste as good on days 3 and 4 as they do on the first day you make them. They just hold up so well in the fridge!
Feel free to make them early, and keep your Thanksgiving day as stress-free as possible. I’d recommend making them on Monday, then covering and storing in the back of the fridge (so someone doesn’t find them and eat one before then!!).
for a larger batch
This recipe yields just 4 little individually portioned cheesecake cups. If you want more, you can absolutely double the recipe.
In that case, you could still make them as individual servings (ideal for a socially distanced gathering!).
Or, you could assemble in an 8-inch springform pan and make a traditional-sized cheesecake that you’ll cut and serve. Perhaps leave off the caramel in this case and serve on the side for some fancypants drizzle action on each slice? Totally your call.
Either way, I think you’re going to LOVE these no-bake pumpkin caramel cheesecake cups.
If you make them, be sure to let me know what you think! Leave a comment below, or take a picture of them and share it with me on Instagram so I can see!
No-Bake Pumpkin Caramel Cheesecake (vegan + gluten free)
Ingredients
crust
- 1/2 cup pecans
- 1/2 cup oats
- 1 Tablespoon maple syrup
- 1 Tablespoon coconut oil melted
- 1/4 teaspoon cinnamon
- a pinch sea salt
filling
- 1 cup raw cashews soaked in hot water at least 15 minutes
- 1/2 cup pumpkin puree canned, unsweetened
- 1/4 cup full-fat canned coconut milk
- 3 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
caramel
- 3 Tablespoons maple syrup
- 2 Tablespoons almond butter
- 1 Tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- a pinch sea salt
Instructions
- Place pecans and oats in the bowl of a food processor or high-powered blender. Pulse until a coarse, cornmeal-like texture. Add all remaining crust ingredients and pulse again until combined.
- Divide crust into four small serving dishes (ramekins, 4oz jars or small cups, etc) and press down to form a crust. Each dish should have about 2 tightly packed Tablespoons of crust.
- Drain your soaked cashews, then add them to the bowl of your food processor or blender (no need to clean in-between making the crust and filling). Add all remaining filling ingredients and blend on high until smooth.
- Pour filling on top of prepared crust; each dish should have about 1/3 cup of filling.
- Make the caramel by stirring together all caramel ingredients in a small bowl. Divide evenly over top of the cheesecake layer.
- Store cheesecakes in the fridge for at least 1 hour to set, or make up to 4 days in advance of serving. These can be eaten immediately, but will have more of a pudding texture versus a cheesecake texture.