Pumpkin Cheesecake Bites

January 21, 2019
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  • 1 ½ cups raw walnuts (or pecans)
  • 1 cup medjool dates (soaked in warm water for 10 minutes)
  • Pinch of sea salt


  • 1 cup of raw cashews (soaked in hot water for 1 hour)
  • 1/2 cup coconut milk
  • 1/2 cup organic pumpkin puree
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • juice of 1/2 lemon


  • Soak the cashews for one hour and soak the dates for 10 minutes. Line a mini muffin tin with liners. Make the crust in a food processor. Blend the walnuts until fully ground then add the dates and sea salt. Pulse until well combined and sticky.
  • Transfer the mixture into muffin tin liners and with slightly wet hands press down until crust is evenly formed. Place the tin in freezer for 15 minutes.
  • In a blender, blend all the filling ingredients until smooth and creamy. Remove tin from freezer and pour the filling over each crust. Top with extra crumbled walnuts, pumpkin pie spice or coconut whipped cream.

Makes 16. Store in the freezer.

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