Pumpkin Cheese Cake Cups – 21 Day Fix Approved

Pumpkin Cheese Cake Cups

  • Servings: Makes 12 mini pies
  • Time: 20 minutes
  • Difficulty: easy
  • Print

The best part, it’s gluten-free, vegan, requires zero baking and it’s completely FIX APPROVED!


Credit: Autumn Calabrese

Container Equivalents:
1 yellow
1 blue
1/2 green
3 tsp

Ingredients


Crust:
1 1/3 Cups gluten-free, vegan graham crackers (crushed)
1 Tablespoon coconut sugar
¼ Cup coconut oil

Filling:
1 Cup peanut or cashew butter
½ Cup pumpkin puree
1 1/3 Cups cauliflower florets
½ Cup coconut cream
¼ Cup lemon juice
¼ Cup coconut oil
2 Tablespoon coconut sugar
2 Tablespoon maple syrup
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon sea salt

Directions


1) Bring a large pot of water to a boil, add cauliflower and boil for 15 minutes, until very soft. Rinse with cold water, drain and set aside.
2) Pulse graham crackers in a food processor or blender until fine, then in a mixing bowl combine them with the 1 T coconut sugar and ¼ Cup coconut oil and knead until thoroughly combined.
3) Line a muffin tin with baking cups and spray with non-stick spray.
4) Place 1 T of crust mixture into each cup and press down with fingers so that it forms a smooth, even disc on the bottom of the cup.
5) Place tin in the freezer to set.
6) Add the cooked cauliflower to the base of a blender along with the coconut cream and blend until very smooth and silky in texture.
7) Add remaining filling ingredients to blender and blend until smooth.
8) Remove muffin tin from freezer and place ¼ Cup of filling into each baking cup, smooth the tops with the back of a spoon and place back into refrigerator for 3 hours, until firmly set. Enjoy!

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