04 Sep Vegan Pumpkin Spice Cheesecake Bites {Gluten Free}
These vegan pumpkin spice cheesecake bites are also paleo and made with high quality ingredients. No fillers or inflammatory additives over here… ever!
Disclaimer: Affiliate links are used in this blog where I make a small commission, with no additional cost to you. When you use these links, it helps support NUVITRU.
I seriously can’t even. My mouth is forever changed. I knew when I made my classic cheesecake bites that they were good, but these vegan pumpkin spice cheesecake bites are AMAZING. I’m also a pumpkin spice lover at heart – #PSL #basic. Like literally, give me EVERYTHING pumpkin spice and I’m a happy girl. I do make pumpkin spice stuff all year around – I’m not about to wait for a couple months a year to have it!
When making this recipe, I used my immersion blender with the whisk attachment. I also used these silicon cupcake baking cups that are game changers as well! I actually use these baking cups inside my kiddo’s lunches too, if you follow me on Instagram!
This recipe creates a dozen cheesecake bites, so you have a dozen times to have a mouth-gasm. You’re welcome.
Pumpkin Spice Cheesecake Bites {Gluten Free + Dairy Free}
Ingredients
Crust
- 1 1/4 Cup Almond Flour
- 1/2 Cup Coconut Sugar
- 1 Tsp Vanilla Extract
- 1/3 Cup Palm Shortening
- 1/2 Tsp Cinnamon
Filling
- 3 Eggs
- 1 Tub Kite Hill Cream Cheese
- 1/2 Cup Pumpkin
- 1 Tsp Pumpkin Spice
- 1/3 Cup Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Tbsp Tapioca Flour
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, mix all of the ingredients for the crust. It won't form into a dough, but it should stick together when the mixture is squeezed together.
- Grease a cupcake pan with coconut oil spray. Fill 1/4 of each cupcake holder with the crust mixture. Press it down hard and even into each cupcake pan, so the crust is compressed together.
- In another bowl, mix all of the ingredients together for the filling. Once each cupcake holder has crust mixture in it, fill the remaining space with the filling.
- Bake for 25-30 minutes. The cheesecake will still be a little soft when you press in the middle of it when it's done.
- Let it cool down completely on a cooling rack before indulging!
Tag us @nuvitruwellness on Facebook + Instagram when you make our vegan pumpkin spice cheesecake so we can see your yummy creation!
