I’ll admit, I usually have better self control. Typically I wait until October to start posting pumpkin recipes but you know what, I’m doing it. I’m posting my first pumpkin recipe of the season and I don’t feel one tiny bit bad about it! As a matter of fact, pumpkins are typically harvested in September to October so this recipe is really right on time, and at least I’m not one of those people who start posting their pumpkin recipes in August (come on.. it’s still Summer, hold your horses!).
These creamy, dreamy, nutty, pumpkin cheesecake jars made with a graham cracker granola base, coconut whipped cream topping, fresh blackberries (also in season in September), and the perfect dairy-free combination of omega-rich cashews, smooth fibre-packed pumpkin, velvety Silk Hazelnut Almond Creamer, pumpkin pie spices, and naturally sweet pure maple syrup.
Cheesecake has always topped my list of favourite desserts and was forever my go-to request for birthdays and other celebrations but when found out I had a dairy allergy several years ago I had to start thinking outside the box so I could still enjoy my favourite cheesecakes…dairy-free. When I discovered that cashews, soaked then blended, created the most amazing creamy cheesecake-like consistency, a whole new world opened up for me! All the cheesecake varieties I loved so much could be created again with a simple swap of ingredients including beloved Pumpkin Pie.
To add an extra level of creaminess, sweetness, and depth to this pumpkin pie cheesecake recipe, I went with Silk’s Almond Creamer in Hazelnut flavour. Not surprisingly, hazelnut and pumpkin go together magically. Despite the label, I discovered that while Silk’s almond creamers definitely are great “for coffee”… they are also great for cheesecake!
Wait, wait, wait.
I know, I can bet some of you reading this are thinking “coffee creamer… really? I thought that stuff was pure garbage?!”.
To be honest, most of it is.
Most coffee creamers you’ll find out on the market are made with glucose syrup, partially hydrogenated oils, stabilizers, icky emulsifiers, and modified milk ingredients. Luckily, Silk’s almond creamers are made with California sourced non-GMO almonds, free of artificial colours, flavours, refined sugar syrups, hydrogenated oils, and are allergen friendly containing no dairy, lactose, gluten, casein, egg, peanut or MSG. This makes them a much better option in my opinion if you can’t use pure cream due to a dairy allergy or don’t want to go with straight-up coconut cream.
Whether it’s Thanksgiving, a birthday celebration, or just any old day of the week and you’re in the mood for pumpkin, this recipe is where it’s at! I don’t know about you but I don’t need much of an occasion to whip up a dessert like this then cozy up on the couch and dig in.
In the making of this post my husband may, or may not have, gobbled down two of these cheesecake jars in one sitting, they are just that tasty… so do your best to enjoy responsibly, haha!
What have you been dreaming up for pumpkin-filled desserts this season? I’d love to read about it in the comments below!
- Graham Granola Base:
- ½ cup crushed natural graham crackers (gluten-free if needed)
- ¼ cup of your favourite healthy granola (gluten-free if needed)
- 1 tablespoon Silk Almond Creamer in Hazelnut
- 1 teaspoon coconut oil or vegan butter (Earthbalance spread recommended)
- Pumpkin Hazelnut Cheesecake Layer:
- 1 cup raw cashews
- 1 cup water
- ¼ cup pure pumpkin puree (canned or fresh)
- ¼ cup Silk Almond Creamer in Hazelnut
- 2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- pinch of salt
- ½ cup coconut whipped cream*
- ⅓ cup fresh blackberries, blueberries, or raspberries
- 3 sprigs of fresh mint
- Start by making the cheesecake layer.
- Place the cashews in a bowl and add in the 1 cup water and let soak for 2 hours.
- Once soaked, drain the cashews and add to a high speed blender or food processor.
- Add in the remaining Pumpkin Hazelnut Cheesecake Layer ingredients and blend until smooth using a spatula to intermittently scrape the sides.
- Once the mixture is completely smooth, transfer to a bowl using the spatula.
- Next, using a food processor, create the Graham Granola Base by adding all of the ingredients to the processor and pulsing (use "pulse function") for 10-20 seconds until crumbly and well combined.
- Divide the graham mixture evenly between 3 small glass jars (or tumbler glasses).
- Next, divide the pumpkin cheesecake mixture evenly between the jars to top the graham layer.
- Finish by topping the pumpkin cheesecake mixture in each jar with an even amount of the coconut whipped cream, a few berries, and a sprig of fresh mint.
- Place the jars in the fridge to chill for 20 minutes before serving.
-Double or triple the recipe for larger groups! 🙂
Have a lovely Sunday!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.