Cosy, spooky and a completely plant based cheesecake is a real crowd pleaser. It has a silky chocolate spider’s web which is perfect for Halloween parties and autumn gatherings. Or just when you fancy something sweet and seasonal. It’s creamy, spiced and surprisingly simple too. Trust me this one is as fun to decorate as it is to eat. Below is a video and recipe for you.
What do you love to make for Halloween? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment needed
- Sharp small knife
- Chopping Board
- Scales
- Bowl
- Food processor
- Teaspoon
- Tablespoon
- Glass bowls or bowls x 4
- Small saucepan
- Metal or glass bowl
- Spoon
- Plastic Bag
- Glass
- Tooth pick
Ingredients for the base
- Pecans x 150g
- Dates x 150g
- Coconut oil x 50g
Method for base
- Start by removing the stones from the dates and set aside.
- Place the dates, pecans and coconut oil into the food processor.
- Blend all of the ingredients together.
- They should resemble a textured dough mixture.
- Finally, spread the mixture on the bottom of the glass bowls as evenly as possible.
- Pat it down to compact it into the bases.
- Put it in the fridge while you start on the topping.
Ingredient for the Pumpkin Pie topping
- Pumpkin Puree x 100ml
- Cashew Nuts x 100g
- Water x enough to cover the nuts
- Tahini x 2 tbsp
- Cinnamon x 1 tsp
- Ground Ginger x 1 tsp
- Ground Nutmeg x 1/4 tsp
- Ground Cloves x 1/4 tsp
- Maple Syrup x 2 tbsp
- Coconut oil x 75g
Method
- Start by soaking the cashew nuts in enough milk to cover them.
- Store them in the fridge for at least 4 hours or overnight.
- Add in the soaked cashew nuts to the food processor, tahini, coconut oil, pumpkin puree, maple syrup and spices.
- Blend all the ingredients together until a smooth paste is formed.
Method for putting the topping and base together
- Remove the already made bases from the fridge.
- Then spread the pumpkin pie cashew nut cream cheese over the bases as evenly as possible.
- Finally put the cheesecakes back into the fridge and leave for six hours at least or overnight preferably.
Ingredient for the chocolate.
- Chocolate x 50g your choice
Method
- Put the small saucepan onto the hob and add boiling water to the pan.
- Place a glass or metal bowl on top of the pan.
- Brake the chocolate and put it into the bowl.
- Stir it while it melts.
- Put a piping bag or plastic bag over the top of a glass.
- Pour the melted chocolate in.
- If using a plastic bag cut a small corner off the bag.
- Holding the chocolate in the bag start at the centre of the cheesecake and swirl around making it larger.
- Grab a tooth pick and from the centre of the swirl pull down and out.
- Do this 6 – 8 times until a spiders web forms.
- Repeat this process for all the cheesecakes.
- Place the cheesecakes back into the fridge until the chocolate sets.
- The serve and enjoy.
Pumpkin Cheesecake was so yummy. My little family and I really enjoyed this sweet treat. The ingredients in this cheesecake are freezable so you could make a big batch and freeze them. They will only last for about a day in the fridge. So make sure you eat them up. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 