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.
The Edgy Veg
Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.
http://theedgyveg.com/
4HRS
Total Time
$2.63
Cost Per Serving
Ingredients
Servings
6
us / metric
1 1/2 cups
Cashew Nuts, soaked overnight, drained
1/3 cup
Coconut Oil, melted
1/2 cup
Full-Fat Coconut Milk
2 cups
Almond Milk
1 tsp
Pumpkin Pie Spice
10
Graham Crackers
to taste
Pecans, crushed
Nutrition Per Serving
Calories
823
Fat
37.3 g
Protein
9.0 g
Carbs
114.8 g