These delightful mini vegan pumpkin cheesecakes are a sure crowd pleaser and will save you from consuming more than you want to. This recipe is perfect for the holidays, but is also a wonderful dessert to prepare all year round.
Add Cashew Nuts (1 1/2 cup), Lemon Juice (1/4 cup), Coconut Oil (1/3 cup), Full-Fat Coconut Milk (1/2 cup), Maple Syrup (1/2 cup), and Vanilla Extract (1 tablespoon) to a blender.
Blend until very smooth. If you’re having trouble blending, add 2 tbsp of almond milk at a time until it gets going. Set aside, and clean blender.
In the now clean blender add Almond Milk (2 cup) and Instant Vanilla Pudding (3 package).
Then add in Canned Pumpkin Purée (1 cup).
Add in Pumpkin Pie Spice (1 teaspoon) and blend, until well-mixed and thick. Start with 1½ cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.
In a food processor, add Graham Crackers (10) and mix until you have crumbs.
While mixing, slowly add in the Vegan Butter (1/4 cup) and mix until the crumbs come together.
In a glass dish or short 500ml mason jars, press the graham crumbs against the bottom of the dish.
In layers, spread a thin layer of cream cheese mixture, followed by a layer of pudding mixture, and repeat until you have nothing left.
Sprinkle top layer with leftover graham cracker crumbs and Pecans (to taste).
Cover loosely with plastic wrap and refrigerate at least 4 hours, or overnight.