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Pumpkin Cheesecake Cups

These Pumpkin Cheesecake Cups are a perfect share-able dessert for fall gatherings or just 'cause.

Prep Time: 30 minutes

Servings: 12

Creamers Desserts Meant to be Shared

Ingredients

For the crust:

1 ½ cup crushed speculoos cookies (about 28)

4 tablespoons vegan butter, melted

For the filling:

½ cup Califia Farms Pumpkin Spice Creamer

¾ cups raw cashews, soaked in hot water for 30 minutes, then drained

¾ cup vegan cream cheese

½ cup pumpkin puree

3 tablespoons coconut oil, melted

3 tablespoons maple syrup

⅛ teaspoon kosher salt

½ teaspoon pumpkin pie spice

Vegan whipped cream, for garnish

Chopped pecans, optional garnish

Directions

Line a 12-cup muffin pan with cupcake liners and set aside. Add the crushed cookies and melted butter to a medium bowl and mix well to combine

Evenly divide the cookie mixture among the cupcake liners. Using your fingers, firmly press the cookie mixture into the base of each cup

Add the Pumpkin Spice Creamer, cashews, cream cheese, pumpkin puree, coconut oil, maple syrup, salt, and pumpkin pie spice to a high speed blender and blend on high until smooth and creamy

Evenly divide the filling among the cupcake liners. Tap the muffin tray on the counter a few times to release any air bubbles

Cover the tray with plastic wrap and place in the freezer for 3-4 hours, or until the filling has set

When ready to enjoy, remove the mini cheesecakes from their liner and let sit out at room temperature for 10-15 minutes so they thaw out a bit. When ready to serve, top with vegan whipped cream and a few chopped pecans. Enjoy!