Another Fall theme post!
I’ve been on this high for sweets…then again that’s everyday. I love cookies, cakes, chocolate, pies, bars and every other type of goodies, EXCEPT cheesecake. I don’t know what it is but I really dislike the flavor of regular cheesecake. (Also it’s not vegan and filled with bad carbs, so that’s another reason.)
This recipe does not have the same thick consistency as regular cheesecake. It’s light, fluffy and creamy which I thought was both unique and delicious. You may always tweak the amount of liquid and add more nuts to achieve more of a thick cheesecake consistency. Again, that’s the beauty of cooking…USE YOUR IMAGINATION!
P.S. sorry I’m not sorry about taking more photos…this was a super last minute pick-me-up experiment and decided to share the recipe with you. (Plus I just couldn’t wait to eat it so no time for
Mini spring cake pan
6-8 Medjool dates, pitted
1/2 cup unsalted almonds
1 cup cashews, soaked in water overnight
6 tbsp organic pumpkin puree
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp pumpkin spice
1. In a food processor, pulse the almonds until it becomes a bit flour like. Add dates and vanilla extract and pulse until the mixture is sticky. Press the mixture down on the bottom of the spring pan to form a crust.
2. In a clean food processor or blender, mix the pumpkin filling ingredients until light and fluffy. Pour the mixture on top of the crust, in your spring pan. Cover and refrigerate overnight to help set and achieve a better “cheesecake” consistency.
**Optional :Here I added homemade granola for an extra crunch and flavor! Must try! If you want a homemade granola recipe, please comment below and I will be more than happy to share!
Happy Fall and enjoy.