By thelittleblogofvegan.com
Mini Vegan Pumpkin Cheesecakes
Learn how to make Mini Vegan Pumpkin Cheesecakes with a buttery biscuit base, spiced pumpkin cheesecake filling topped with a cream pumpkin. They're vegan, easy to make and no-bake! Perfect for Halloween, Autumn and any time!
Updated at: Sun, 16 Feb 2025 17:27:16 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
25
High
Nutrition per serving
Calories495 kcal (25%)
Total Fat31.3 g (45%)
Carbs46.1 g (18%)
Sugars22.1 g (25%)
Protein10 g (20%)
Sodium401.1 mg (20%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
100gplain biscuits
you can use gluten-free
1 teaspoonall spice
mixed
50gdairy-free butter
125gcashew nuts
250gvegan cream cheese
75gicing sugar
50gcoconut cream
1 teaspoonpumpkin spice
ground
½ teaspoonground mixed spice
1 tablespoonpumpkin purée
50mlpumpkin spice cold brew almond milk coffee
100mldairy-free whipping cream
good quality
orange food gel
Instructions
View on thelittleblogofvegan.com
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