Healthier Vegan Pumpkin Cheesecake with Lotus Biscoff Cookies
Ingredients
- 1 ⅓ cup soaked cashews
- ½ cup pumpkin puree
- ½ cup oat cream I used Creamy Oat 13% fat
- ⅓ cup maple syrup
- 1 tsp pure vanilla extract
- 2-3 tbsp lemon juice to taste
- 1 tsp ceylon cinnamon
- ½ tsp cardamom
- ½ tsp dry ground ginger
- ⅓ tsp nutmeg
- pinch of allspice
- pinch of cloves
- pinch of salt
- 2 tbsp coconut oil
Crust
- approx 14 Biscoff Lotus cookies
- 30 g melted vegan butter
Toppings
- roasted pecans
- vegan whipped cream optional
Instructions
- Either soak the cashews in room temperature water for about 4-5 hours. Or place cashews in a saucepan, fill with water and place on stove. Heat the water until it starts boiling and remove from heat once it's started boiling. Let the cashews soak in the water for about 1 hour.
- Mix the cookies in a food processor until it's coarse sand. Add in the melted butter and mix until it's evenly distributed. It should be the consistency of wet, coarse sand.
- Press the base mixture into mini silicon muffin forms, and press down hard so the base is flat. Place them in the freezer to set while you make the cheesecake layer.
- Transfer the cashews and all of the cheesecake filling ingredients to a high speed blender and mix until it's perfectly creamy with no chunks. Taste the mixture once it's completely combined and adjust to your taste.
- Pour the finished mixture into the muffin forms, and evenly distribute the entire cheesecake filling.
- Place the cheesecakes in the freezer to set.
- Remove the cheesecakes from the freezer a bit before serving, as they have more taste if they aren't completely frozen and are a bit soft! Top the cheesecakes with whipped cream topping and roasted pecans.
- Store any leftovers in an airtight freezer safe container.
- Enjoy!! :)