Get ready to fall in love with the most decadent, creamy, and absolutely irresistible dessert that will make even non-vegans swoon! These Vegan Pumpkin Cheesecake Jars are not just a treat; they're a culinary revelation that combines the warm, comforting flavors of autumn with a luxuriously smooth cheesecake texture. Imagine diving into a jar of pure bliss, where each spoonful delivers a perfect balance of sweet pumpkin, rich cashew cream, and a crunchy graham cracker base – all without a single animal product in sight!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup cashews, soaked
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp salt
- Graham cracker crumbs (for crust)
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to soften completely. This ensures a smooth, creamy cheesecake texture.
- Drain and rinse the soaked cashews thoroughly under cold water to remove excess starch.
- Prepare graham cracker crust by crushing vegan graham crackers into fine crumbs. Mix with 2 tablespoons of melted coconut oil to help bind the crust.
- Sprinkle the graham cracker crust mixture into the bottom of 4 clean glass jars, pressing firmly to create an even base layer.
- In a high-speed blender, combine soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin spice, and salt. Blend until completely smooth and creamy, stopping to scrape down sides as needed.
- Taste the filling and adjust sweetness or spices if desired, blending again to incorporate.
- Carefully pour the pumpkin cheesecake filling over the graham cracker crust in each jar, leaving some space at the top.
- Refrigerate the jars for at least 4 hours or overnight to allow the cheesecake to set and flavors to develop.
- Before serving, optionally garnish with additional pumpkin spice, vegan whipped cream, or crushed graham crackers.
- Serve chilled and enjoy your creamy vegan pumpkin cheesecake jars directly from the refrigerator.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest texture, make sure to soak your cashews thoroughly. The longer they soak (at least 2 hours or overnight), the more easily they'll blend into a silky-smooth filling.
- Blender Power: Use a high-speed blender to ensure the cashew filling becomes completely smooth and free of any grainy texture. Take your time and scrape down the sides to incorporate all ingredients.
- Crust Consistency: When making the graham cracker base, press the crumbs firmly to create a compact layer that will hold together when eating.
- Chilling is Key: Allow plenty of time for the cheesecake to set – at least 4 hours, but overnight is even better. This helps develop the flavors and achieve the perfect texture.
- Customization Options: Feel free to experiment with toppings! Vegan whipped cream, a sprinkle of pumpkin spice, or crushed graham crackers can add extra flair to your dessert.
- Make Ahead Friendly: These jars are perfect for meal prep and will keep in the refrigerator for up to 5 days, making them an excellent make-ahead dessert for gatherings or personal treats.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 0mg
