Dairy Free, Grain Free Pumpkin Cheesecake Cups Recipe

Hey Beauties! I saw this on Facebook and I thought that I would share this recipe with all of you!

Here’s something a little fancier and a whole lot cuter than traditional pumpkin pie; these adorable pumpkin pie cheesecake cups for you.

But if you really want a pumpkin pie recipe, just Google paleo pumpkin pie and it will give you a gazillion options that are all pretty much the same. 

This recipe contain no grains, no dairy if you choose the delicious dairy free option, and no refined sugar (and very minimal honey/maple at that!) so go ahead and eat another. Life is good!

Crust Ingredients:
-1 cup walnuts, crushed – you can also use any other nut like pecans, almonds, etc. (you want to crush them somewhere in the middle of a fine flour and coarse pieces)
-3 T coconut oil (or grass-fed butter), melted
-1 T pure maple syrup
-1 tsp. vanilla
-½ tsp. cinnamon
-¼ tsp. baking soda
-¼ tsp. salt

Pumpkin Pie Layer Ingredients:
-1 cup roasted pumpkin or canned pumpkin
-1 egg
-1 ½ tsp. pumpkin pie spice
-1-2 T honey (how much will depend on your desired sweetness level)

Dairy Free Cinnamon “Cheesecake” Topping
-1 cup cashews, soaked for at least 6 hours (if you can’t bear to wait 6 hours, put them in a pot of boiling water, turn the stove off and let sit for 30-60 minutes)
-1/3 cup coconut oil
-2 T honey
-1 lemon, juiced + add water to equal ½ cup total
-½ tsp. pumpkin spice or cinnamon
-Pinch of sea salt

Dairy Option: Whipped Cream Cheese Cinnamon Topping
-1 8 oz. package cream cheese
-4 oz. of butter
-2 T honey
-1 T vanilla
-½ tsp. pumpkin spice or cinnamon

DIRECTIONS:
1. Preheat oven to 350 and line a cupcake pan with 12 cupcake liners.

2. Make your crust by combining all the ingredients until well mixed.

3. Press about a teaspoon of the walnut mixture into the bottom of each cupcake liner.

4. Bake for 8-10 minutes.

5. Your oven will smell divine.

6. Let cool.

7. Mix your pumpkin pie layer by combining all the ingredients.

8. Put about 1 Tablespoon of the pumpkin pie mixture on top of the walnut crust.

9. Bake for 45 minutes or until set.

10. Let cool.

Dairy free “cheesecake” directions:
1. Drain your soaked cashews and place them into a blender or food processor.

2. Juice your lemon and add just enough water to equal ½ cup.

3. Pour the lemon/water mixture into the blender and add the rest of the ingredients.

4. Process for a few minutes until smooth and creamy.

Whipped cream cheese directions:
1. Mix all ingredients for a few minutes until smooth and creamy.
2. Add your cheesecake topping on top of the pumpkin pie layer by filling the cups until the cheesecake mixture reaches the top.

3. Add any topping you want now.

4. Press a walnut on top of the cheesecake layer for extra cuteness points.

5. You can add almonds, pecans, a piece of chocolate, or nothing at all, etc.

6. Refrigerate for at least an hour and keep stored in the refrigerator.

7. Enjoy!

This recipe yields 12 adorable cups