Vegan No Bake Pumpkin Cheesecakes

Enjoy the creamy goodness of these pumpkin cheesecakes that don't need to be baked. They are a great treat for any event because they are made with healthy ingredients and taste great with pumpkin spice.

Ingredients:

• 1 cup raw cashews, soaked overnight
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup coconut cream
• 1 cup graham cracker crumbs vegan-friendly
• 2 tablespoons coconut sugar
• 2 tablespoons vegan butter, melted

Instructions:

In a food processor, combine graham cracker crumbs, coconut sugar, and melted vegan butter

Pulse until well combined

Press the mixture into the bottom of muffin tins or small jars to form the crust

In the same food processor no need to clean, blend soaked cashews, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and coconut cream until smooth and creamy

Pour the pumpkin cheesecake mixture over the prepared crusts

Refrigerate the cheesecakes for at least 4 hours or until set

Once set, garnish with additional graham cracker crumbs or whipped coconut cream, if desired, before serving