On today’s Episode of The Edgy Veg Candice is going to show you how to make awesome No Bake Vegan Mini Pumpkin Spice Cheesecakes in Mason Jars. These are exceedingly festive and a great addition to any holiday gathering.
FULL RECIPE HERE: http://wp.me/p2x3lA-304
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Start this off by creating your cheesecake filling. Candice is going with a cashew base for her mini cheesecakes but you can always use almonds. If you happen to be allergic to nuts, don’t worry, all is not lost. You can also use tofu to create the base. Soak your cashews for a minimum of 8 hours, generally you will just soak them overnight the day before you make your mini cheesecakes. Add these cashews to your blender along with coconut oil, lemon, vanilla extract, and for sweetness maple syrup. Candice likes to go with maple syrup for many of her recipes because it tastes great but also has a low glycemic index. You can however feel free to use any sweetener you prefer, these are after all your mini cheesecakes.
Once you have added all of your ingredients together blend them until they reach a consistency similar to what’s in the video and then stop. At this point you are about halfway through the blend so you will want to add in coconut milk, Candice prefers hers from the can due to it’s rich flavor and creamy texture. Continue blending, if you find your mixture not reaching the consistency you need feel free to add in almond milk, however, do so 1 tbsp at a time. When you’ve got your mix looking pretty good go ahead and pour it out into a container and give your blender a quick rinse so we can move on to the next part of the recipe.
We are now going to make the pumpkin spice pudding topping. You will add a total of 2 cups of almond milk to your blender, but start by adding just 1 cup. Add your vegan pudding or custard powder to the blender. It is important to note at this time that you need to be using instant pudding or custard powder. If you do not use instant you need to make the pudding according to the instructions on the package prior to adding it to the blender. Your next addition to the contents of your blender will be pumpkin puree. Be sure to get real pumpkin puree and not pumpkin puree made for a pumpkin pie as it will be entirely too sweet in addition to everything else if you do. Last but certainly not least add a tsp of pumpkin spice to the blender and mix this all together until it’s smooth. Now set that aside and let’s move on to the graham cracker crust.
In your food processor add 15-20 graham crackers. Process these into crumbs adding vegan butter as you go. Keep processing adding more crackers and more butter as you go until you reach a consistency similar to what you see in the video. Once that’s done you are almost home free. You now have your graham cracker crust, your cream cheese filling, and your pumpkin filling. It’s time to build your Vegan Pumpkin Spice Mini Cheesecakes in Mason Jars.
Start by putting down 3 or 4 mini mason jars and line the bottom of each with your graham cracker crust. You want to pack this down with a spoon, or if you prefer just use your hand. Top this crust with cream cheese filling pouring in enough to fill about 1/4 of the jar. Add in your pumpkin filling next, again filling up about 1/4 of the jar. Add an additional layer of cream cheese filling to this and, you guessed it, add one more layer of pumpkin filling to the top. For a bit of added flair take a chopstick, or a toothpick, and use it to create a swirl in the top of jar. Finally garnish these with some graham cracker crust and some crushed pecans.
Your last step, and no doubt the easiest one, will be to put these into the fridge for about 2 hours. After that they are ready to serve to your guests. Once again Candice comes through with an easy to follow vegan recipe that not only tastes great but is sure to impress your guests.
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.
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