Equipment
- 2 Mini Muffin Tins
- Food Processor
Ingredients
Crust
Filling
- 2 C raw cashews, boiled for 30 minutes and rinsed with cool water
- 1/2 C maple syrup
- 1 lemon, zested and juiced
- 1 TBSP vanilla extract
- 3/4 C coconut cream (solid part from the top of full fat canned coconut milk)
- 1/2 tsp salt
- 1/4 C coconut oil, melted and cooled
Salted Caramel Pumpkin
- 1/2 C pumpkin puree
- 2 tsp pumpkin spice
- 4 pitted medjool dates, soaked in hot water until soft
- 1 tsp vanilla
- 1 TBSP full fat coconut cream
- 24 pecans, toasted
- flaky salt, for topping
Cran Raspberry
- 3/4 C fresh or frozen raspberries, plus more for topping
- 2 TBSP maple syrup
- 1 tsp tapioca flour or corn starch mixed with 2 tsp warm water
Method
- Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
- Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
- Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
- Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
- Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
- Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
- Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
- After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
- Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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