A velvety vegan Pumpkin Cheesecake with a pecan-cacao crust and an abundance of warming spices for maximum flavor. Also gluten free, soy free, dairy free, and delicious!
For the Crust:
¼cuporganic cocoa powder
For the filling:
1cuporganic pumpkin purée
½cupplain Coconut Dream yogurt
2Tablespoonsvegan cream cheese*
1teaspoongrated fresh ginger
½teaspoongrated fresh nutmeg
½teaspoongaram masala*cloves can be substituted
Garnish with mini ginger snaps and handmade marshamallowsoptional
Chop pecans in a food processor - I have a mini processor that is great for this. Remove and measure out 1 cup, reserving any remaining chopped pecans for another use. Add the cup of chopped pecans and remaining crust ingredients together in a food processor until it starts to come together.
Using a tablespoon or melon baller, add a rounded scoop to each serving glass, press down with the spoon or a muddler to flatten the crust and bring some up the side of the glasses. Set aside while you making the filling. Save any remaining pecan-cocoa mixture to sprinkle on yogurt for a breakfast treat.
In a food processor or mixer blend together the filling ingredients and blend until totally smooth, scraping down the sides of the processor as necessary. Spoon the filling into the glasses. Place the mini cheesecakes in the freezer until solid all the way through - at least 2 hours.
When frozen, transfer the desserts to the refrigerator until ready to serve. To serve, spoon a dollop of non-dairy whipping cream on top and garnish with a ginger snap.
* I used Go Veggie plain vegan spread and SO Delicious dairy-free Coco-Whip. * Garam masala adds a touch of exotic spices beyond just cloves and can be found in the spice section of your market.