Description
A delightful fusion of autumn flavors in a plant-based mini cheesecake format, featuring a spiced biscuit base and a rich pecan pie topping.
Ingredients
Scale
- 100 g vegan cookies or biscuits (processed into fine crumbs)
- 40 g dairy-free butter, melted
- ½ teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 125 g raw cashew nuts (soaked overnight in water and thoroughly drained)
- 250 g vegan cream cheese, room temperature
- 75 g powdered sugar, sifted
- 50 g thick coconut cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 220 ml dairy-free whipping cream
- 1 teaspoon ground allspice
- 80 g dairy-free butter
- 150 g light brown sugar
- 115 ml dairy-free cream
- 230 g premium pecans, roughly chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Mold Setup: Lightly grease a mini cheesecake pan or a loose-bottom muffin tin.
- Crush your vegan cookies into fine crumbs and combine with cinnamon and allspice.
- Pour in melted dairy-free butter, stirring until resembling wet sand.
- Distribute about 1 ½ tablespoons of the mixture into each cavity and press down firmly.
- Chill the pan in the refrigerator.
- Transfer the soaked cashews into a high-speed blender with other filling ingredients.
- Blend until the mixture is smooth and glossy, scraping down the sides as necessary.
- Divide the filling among biscuit bases, smoothing the tops flat.
- Tap the pan gently to release air bubbles and chill overnight.
- Combine the dairy-free whipping cream and allspice in a bowl, whipping until stiff peaks form.
- Pipe a ring of cream around each cheesecake.
- Melt dairy-free butter in a saucepan, then whisk in light brown sugar, stirring until it bubbles.
- Stream in dairy-free cream, whisking until a caramel forms, then fold in chopped pecans and cook until thick.
- Spoon the cooled pecan topping into the center well of each cream ring.
- Chill for an additional 15 minutes before serving.
Notes
Ensure cheesecakes are stored in the refrigerator and can be frozen before topping for later use.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 465
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan cheesecake, pecan pie, mini dessert, no-bake dessert, autumn flavors