Pumpkin Swirl Cashew “Cheesecake” Bites

by Fresh Planet Flavor
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Pumpkin Swirl Cashew Cheesecake Bites (dairy-free, vegan option, paleo, naturally sweetened) | Fresh Planet Flavor

Attention friends and pumpkin enthusiasts: few times have I been more excited to share a recipe with you than I am today. If you’re looking to make a flock of festive little treats that tip their caps to the season while pleasing touchy tummies, these babies are for you.

These wee beauties begin with a real food crust that’s just fruit, nuts, coconut oil and some spice to liven it up! That’s all you need. Whirl in your food processor and set aside.

Pumpkin Swirl Cashew Cheesecake Bites (dairy-free, vegan option, paleo, naturally sweetened) | GrokGrub.com

Next up, the dreamy creamy 5-ingredient filling: soaked cashews, coconut milk, coconut oil, lemon juice and honey. Somehow this odd little combo of ingredients combines to make something more than the sum of its parts, and that I couldn’t resist spooning a bit of straight from the blender into my mouth. 🙂 

Pack the crust into a muffin tin, and drizzle the filling on top! (Don’t forget the little parchment paper tabs to make removal of the cheesecakes easier once frozen.)

Pumpkin Swirl Cashew Cheesecake Bites (dairy-free, vegan option, paleo, naturally sweetened) | GrokGrub.com

Then top with a dollop of pumpkin mixture , and swirl, swirl, swirl! This is my favorite part, because the pattern of the pumpkin looks like a tiny tropical storm seen by radar. Or, that’s what crossed MY mind, at least! If you want a simpler version or are not a fan of pumpkin, simply omit the swirl. Saves a touch of time and the cheesecake are still completely delicious without it…  

Pumpkin Swirl Cashew Cheesecake Bites (dairy-free, vegan option, paleo, naturally sweetened) | GrokGrub.com

Then pop in the freezer and enjoy your creamy little festive “cheesecake” bites a few hours later. They’re creamy, smooth, slightly tart and just taste like a holiday, I don’t know any better way to say it than that! 

Pumpkin Swirl Cashew Cheesecake Bites (dairy-free, vegan option, paleo, naturally sweetened) | GrokGrub.com

Pumpkin Swirl Cashew “Cheesecake” Bites
 
Recipe Type: Dessert
Author: Fresh Planet Flavor
Prep time:
Total time:
Serves: 6-8
Ingredients
  • [b]Crust[/b]
  • 1 cup raw almonds
  • 1 cup golden raisins
  • 3 tbsp coconut oil
  • 2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • [b]Filling[/b]
  • 1 1/2 cups raw cashews, quick soaked (see note)
  • 1 large lemon, juiced (scant 1/4 cup)
  • 1/2 cup full-fat coconut milk
  • 1/2 cup honey (or maple syrup for vegan option)
  • 3 tbsp melted coconut oil
  • [b]Pumpkin Swirl[/b]
  • 1/4 cup pumpkin puree
  • 1/2 tbsp honey (or maple syrup for vegan option)
  • 1/4 tsp pumpkin pie spice
Instructions
  1. Add crust ingredients to a food processor and blend until it forms a sticky dough.
  2. Prepare a [url href=”http://freshplanetflavor.com/recommends/6-cup-muffin-tin/”]muffin tin[/url] with thin strips of parchment paper laid in each cup. This creates little tabs that makes removing the cheesecakes from the molds easier once frozen.
  3. Divide the crust mixture evenly into the muffin tin cups and press tight and flat with your fingers or the bottom of a drinking glass. Set in the freezer to firm up.
  4. Add all filling ingredients to a blender and mix until very smooth (I used a single “smoothie” cycle in [url href=”http://freshplanetflavor.com/recommends/blender/”]my blender[/url]).
  5. Divide filling evenly over the crusts in the muffin tin.
  6. Mix the pumpkin swirl ingredients together, then place a dollop on top of the filling. Using the tip of a cake tester, meat thermometer, chopstick or other pointed implement, swirl the pumpkin mixture down and out into the filling in the pattern of your choice. Freeze until hard, approximately 4-6 hours.
  7. Once set, remove by digging a butter knife or other flat pointed implement along the sides of the bites to loosen them. Tug on the tabs to fully remove from the muffin tin.
  8. Optional: remove the cheesecakes form the freezer 10 minutes before serving to thaw, if a softer texture is preferred.
 
Notes
To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.[br][br]Prep time does not include freezing (4-6 hours).
These cute little Pumpkin Swirl Cashew Cheesecake Bites are dairy-free (with a vegan option), paleo, naturally sweetened and delicious. What more could you ask? Click to read the recipe or pin to save for later! GrokGrub.com

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24 comments

Karin Rambo October 26, 2015 - 2:31 pm

These look so good! And so much healthier!

Reply
Grok Grub October 26, 2015 - 4:48 pm

Great for dairy-free folks, for sure.

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Bianca October 26, 2015 - 4:24 pm

Such a yummy and easy recipe!! I have to definitely try this out!

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Grok Grub October 30, 2015 - 12:08 am

Let them sit on the counter before serving so they’re soft for your little one. 🙂

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Chrissa - Physical Kitchness October 26, 2015 - 5:34 pm

OMG yum!!!!! Pumpkin cheesecake? RAW pumpkin cheesecake that is gluten free and dairy free?! YES my hero!!! I just made a raw lemon strawberry cheesecake that was really good. But pumpkin is my ultimate favorite flavor so I will definitely be trying these!

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Grok Grub October 26, 2015 - 8:15 pm

Lemon strawberry?! Will have to check that out!

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Grok Grub October 30, 2015 - 12:09 am

Link is broken from here to your site, boo. :-/

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Christine | Vermilion Roots October 26, 2015 - 5:48 pm

I love love love this! Looks amazing and so achievable.

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Grok Grub October 26, 2015 - 6:09 pm

Achievable! That’s great. It’s really just loading everything into a food processor and then a blender.

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Tirralan - Tinseltown Mom October 27, 2015 - 5:36 am

This is the recipe and dessert for me. So perfect for a party. 5 stars!

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Joanie@ZagLeft October 27, 2015 - 3:19 pm

A dessert that’s both healthy and delicious, that’s my kind of dessert!

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Grok Grub October 30, 2015 - 12:30 am

Oh, me too!

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Emily @ Recipes to Nourish October 27, 2015 - 6:40 pm

These are so beautiful! Pinned and sharing.

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Grok Grub October 27, 2015 - 8:18 pm

Thank you, thank you!

Reply
Elaina Newton October 27, 2015 - 7:23 pm

Yum! Your recipes are always so creative, Rachel!

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Grok Grub October 30, 2015 - 3:17 pm

Right back atcha, doll!

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Renee Kohley October 27, 2015 - 11:34 pm

Ohhh I want THAT! Super fun – I might make some just for me 🙂

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Grok Grub October 28, 2015 - 6:50 pm

They’re cuties for sure.

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linda spiker October 28, 2015 - 3:28 am

These look fabulous! Pinned!

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Chloe October 28, 2015 - 5:53 pm

Yum! I love everything pumpkin and cashew!

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Grok Grub October 28, 2015 - 6:50 pm

I know, and they make a great combo!

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Ali November 13, 2015 - 10:48 am

Could I use dates instead of raisins?

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Grok Grub November 13, 2015 - 7:39 pm

I haven’t personally tried that, it may make your crust freeze a bit harder. Worth a try!

Reply
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