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Overhead of mini pumpkin cheesecake topped with caramel and whipped cream on a white plate on a white marble surface

Mini Pumpkin Cheesecake Tarts with Salted Caramel Chickpea Crust (Vegan)

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 4 1/2 inch tarts 1x
  • Category: Dessert
  • Method: No Bake

Description

Salted caramel crunchy chickpeas make for the perfect base for this creamy vegan pumpkin cheesecake!


Scale

Ingredients

Salted Caramel Chickpea Crust:

Vegan Pumpkin Cheesecake Filling:

  • 1 cup raw, unsalted cashews, soaked 2 hours in room temp water
  • 1 cup pureed pumpkin
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tsp lemon juice
  • 2 tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 3 tbsp melted coconut oil

Instructions

Crust:

  1. Add pecans and crunchy chickpeas to food processor. Pulse until you have a crumbly mixture.
  2. Add in cinnamon, agave, and cashew butter and process until mixture sticks together when pressed between fingers.
  3. Press crust into bottom and sides of 4 1/2 inch tart pan and put in freezer while making filling.

Filling:

  1. Blend cashews, pumpkin, maple syrup, vanilla, lemon juice, pumpkin pie spice and sea salt. Blend until smooth and creamy.
  2. Slowly drizzle melted coconut oil in and blend until it is well incorporated.
  3. Pour filling into crust and smooth with spatula. Freeze for 1-2 hours or until filling is solidified.
  4. Soften at room temp for 10 min before serving. Serve with coconut whipped cream, vegan caramel and more Saffron Road Salted Caramel Crunchy Chickpeas!