No Bake Vegan Keto Pumpkin Cheesecake Bites

Dairy Free, Gluten Free, Sugar Free LOW CARB Pumpkin Cheesecake Bites

Course Dessert

Cuisine American

Diet Diabetic, Vegan, Vegetarian

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Prep Time 30

Chill Time 2

Total Time 2 30

Servings pumpkin cheesecake bites

Calories 130

Author Alyssia Sheikh

Ingredients

Keto Pumpkin Cheesecake Pie Crust

1 cup almonds
½ cup pumpkin seeds
⅓ cup coconut oil
1 Tbsp erythritol optional, to taste
¼ tsp salt

Vegan Pumpkin Cheesecake Filling

1 cup raw macadamia nuts soaked overnight (or in boiling water for 3 hours)
¾ cup pumpkin puree
½ cup coconut butter
¼ cup coconut oil
¼ cup erythritol to taste
1 Tbsp lemon juice
1 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt

Optional Toppings

3 Tbsp pumpkin seeds
3 Tbsp pecan halves

Instructions

The Night Before:

Add 1 cup raw macadamia nuts to a bowl and cover with water. Soak overnight to soften.
(Or, soak in boiling water for 3 hours before making vegan keto pumpkin cheesecake filling.)

To Make Keto Pumpkin Cheesecake Pie Crust:

The next day, start by pulsing almonds and pumpkin seeds in food processor until ground into small pieces.
Add remaining crust ingredients and pulse together, until a sticky dough forms.
Scoop ~1 tsp of dough into base of each silicone mold, depending on size, pressing to flatten. (Aim for a crust layer around ⅛- to ¼-inch thick.)
Transfer molds to the fridge for 20-30 minutes to set while you make the filling.

To Make Vegan Pumpkin Cheesecake Filling:

Drain soaked macadamia nuts and add to food processor with remaining filling ingredients. Blend everything together until smooth and creamy. Adjust sweetener and seasonings to taste.
Using a 4-tsp cookie scoop, add filling on top of crust in molds. Smooth into an even layer with an offset spatula.
Top each vegan keto pumpkin cheesecake bite with a pecan half, pumpkin seeds, or whatever you like! Freeze for at least 2 hours.
Pop out of molds and thaw in the fridge for 1-2 hours before serving.
Yields 32 mini vegan keto pumpkin cheesecake bites, depending on size of silicone molds.

Video

Notes

Per 1 Mini Vegan Keto Pumpkin Cheesecake Dessert made with Erythritol:

5g total carbs | 2g dietary fiber | 2g sugar alcohols | 1g net carbs*

*Net carbs = total carbs – (dietary fiber + sugar alcohols)

Nutrition