You actually DON’T need dairy to make a delicious cheesecake, and this recipe is proof! It’s full of seasonal flavor, and the soaked cashews give this vegan cheesecake that familiar creaminess. Your family and friends won’t be able to tell the difference!
1 tsp Cinnamon
12 Gingersnap cookies
1 Tbsp Lemon juice
1/2 cup Maple syrup
1 tsp Pumpkin pie spice
1 can of Pumpkin puree 15 oz.
1 cup Raw cashews soaked
1/4 tsp Salt
1 tsp Vanilla extract
Preheat oven to 300°F. Line muffin tins with papers.
Blend cashews in food processor until a paste forms.
Add remaining ingredients and blend.
Place gingersnap cookies in the bottom of your liners and top with filling.
Bake 20 minutes.
Cool completely at room temperature and then refrigerate until set.
Serving: 1 cheesecake