Vegan pumpkin mini cheesecake

Vegan Mini Pumpkin Cheesecake with Coconut Topping

Who said that delicious desserts can't also be healthy? Today, I will share with you an enticing recipe for a vegan mini pumpkin cheesecake that is not only easy to prepare but also a true delight for the taste buds. This refined dessert combines the warm flavors of pumpkin with a crunchy biscuit crust, and the coconut topping adds a refreshing touch. Perfect for impressing guests or treating yourself!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Freezing time: 1 hour
Number of servings: 8 mini cheesecakes

Necessary ingredients:

*For the crust:*
- 40g coconut oil
- 70g digestive biscuits
- 1 tablespoon Green Sugar

*For the filling:*
- 230ml baked pumpkin puree (you can use fresh baked pumpkin or canned puree)
- 80g cashews (soaked in water for at least 2 hours)
- Approximately 50ml water (optional, depending on desired consistency)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 6-8 drops of Green Sugar natural sweetener (adjust to taste)
- 60ml coconut oil

*For the topping:*
- 1 can of coconut milk (400ml) or 200ml plant-based cream
- 2 tablespoons Green Sugar
- A handful of crushed almonds (optional, for decoration)

Step-by-step instructions:

1. Preparing the crust:
In a pan over low heat, melt the coconut oil. Add the crushed digestive biscuits and Green Sugar, stirring constantly until the biscuits are well soaked in oil. It's important not to let the biscuits get too soft; we want a crunchy but hydrated texture.

2. Preparing the muffin tray:
Preheat the oven to 160°C. Prepare a special muffin tray by placing a strip of parchment paper (about 1x10 cm) in the middle of each mold. This will make it easier to remove the mini cheesecakes after baking.

3. Forming the cheesecake base:
Take a spoonful of the biscuit mixture and fill the bottom of each muffin mold, pressing down with the spoon to create an even layer. This step is essential for having a well-defined base. Repeat this process for all 8 molds.

4. Preparing the filling:
Drain the soaked cashews and add them to a hand blender. Blend until you achieve a creamy paste. Add the coconut oil, pumpkin puree, and, if necessary, approximately 50ml of water to achieve the desired consistency. Continue blending until the filling is smooth.

5. Flavoring the filling:
Add the vanilla extract, cinnamon, and Green Sugar natural sweetener. It's important to taste the filling and adjust the level of sweetness according to personal preferences. If the pumpkin used is very sweet, you can reduce the amount of sweetener.

6. Filling the mini cheesecakes:
Use a spoon to add 2-3 tablespoons of filling over each biscuit layer in the muffin tray. Make sure each mold is filled evenly.

7. Freezing:
Place the tray in the freezer and let the mini cheesecakes firm up for an hour. This step will help maintain their shape when serving.

8. Removing from the freezer:
After an hour, take the mini cheesecakes out of the freezer and let them sit at room temperature for 5 minutes. By gently pulling on the ends of the parchment paper, the mini cheesecakes will easily come out of the molds.

9. Preparing the topping:
If using coconut milk, make sure to refrigerate it a day in advance. Remove the can from the fridge without shaking it, allowing the fat layer to settle on top. Use a spoon to scoop out this thicker, whiter part. Place it in a bowl and add the 2 tablespoons of Green Sugar. Mix with a mixer, starting at low speed and gradually increasing until fluffy.

10. Decorating the cheesecakes:
Spread the whipped topping over each mini cheesecake and decorate with cinnamon and crushed almonds if desired. This step not only enhances the appearance but also adds a pleasant crunchy texture.

11. Serving:
The vegan pumpkin mini cheesecakes are delicious right after being taken out of the freezer, but they can be stored in the fridge for 1-2 days. Before serving, let them sit at room temperature for about 20 minutes to achieve optimal texture.

Practical tips:
- Make sure the cashews are well-soaked to achieve a smooth cream.
- You can experiment with different types of fruit purees to vary the flavors, such as mango or banana puree.
- If you want a gluten-free version, look for digestive biscuits made from gluten-free ingredients.

Nutritional benefits:
This mini cheesecake is not only tasty but also healthy. Pumpkin is rich in vitamins A and C, contributing to a strong immune system. Cashews provide healthy fats and protein, while coconut oil adds an energy boost. By using the natural sweetener stevia, you significantly reduce sugar intake, making this dessert more figure-friendly.

Frequently asked questions:
- Can I replace cashews with another ingredient? Yes, you can use peanuts, nuts, or sunflower seeds, but the texture and flavor will change.
- Can I make the cheesecakes a day in advance? Absolutely! They store well in the fridge and become even more flavorful.
- How can I vary the recipe? You can add melted chocolate to the filling or berries for a different taste.

These vegan mini pumpkin cheesecakes are perfect for any occasion, from parties to casual get-togethers with friends. Treat yourself to this healthy and delicious dessert that is sure to leave a lasting impression!