Mini Vegan Pumpkin Cheesecakes with Chocolate Ganache
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These mini pumpkin cheesecakes are perfect for a fall gathering. Individually-portioned and packed with cinnamony pumpkin goodness, these cheesecakes are topped with a rich chocolate ganache.
Ingredients
Crust
  • 6 vegan cinnamon graham crackers
  • 2 tbsp coconut oil
  • 2 tsp water
Filling
  • 1 cup vegan cream cheese (= 1- 8 oz container)
  • ½ a block of extra firm tofu, cut into small pieces
  • ½ cup pumpkin purée
  • scant 1 cup coconut sugar or cane sugar
  • 2 tbsp rice vinegar
  • 3 tbsp coconut milk
  • ¼ tsp salt
  • 1 tbsp cinnamon
Toppings
Instructions
  1. Preheat oven to 250 F (yes, two hundred and fifty degrees!)
  2. Combine crust ingredients in a food processor and press into 12 lined cupcake tins (1 tbsp crust each tin).
  3. Combine filling ingredients in a blender or large processor and spoon 2 tbsp of filling into each cupcake tin.
  4. Bake for 45 minutes.
  5. Meanwhile, prepare ganache.
  6. Remove form oven and let cool on wire rack.
  7. Immediately after removing cheesecakes from oven, spoon 1 tbsp ganache onto each cheesecake and sprinkle with cinnamon.
  8. Let cool to room temp, and then gently remove cheesecakes (with liners still on) from tin.
  9. Chill in fridge for 2 hours before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/mini-vegan-pumpkin-cheesecakes-with-chocolate-ganache/