Individually portioned and easy to eat with your hands, these mini no-bake pumpkin chocolate cheezecakes start with Amy’s Dreamy Candy and are perfect for bringing to holiday gatherings. So satisfying and decadent that you won’t even realize they’re dairy free!
Blend the cashews, melted coconut butter, vanilla extract, organic sugar, and canned pumpkin pie mix in the blender until smooth. This step requires patience because you need to blend for 20 seconds and stop the blending to scrape down the sides with a baking spatula and repeat. I would do this as many times as you can until you get too impatient to continue. I would recommend 5 times at the minimum.
Mix in half of the candy bar pieces. I mix in the pieces that are smaller and save the larger ones for the top.
Pour or spoon the filling into your silicone molds, leaving a cm of room on top for your cookies. Once all the molds are filled, you can press a cookie on top of each one. (I use these molds.)
Freeze overnight (or for at least 3 hours) and pop them all out of the molds once they’re frozen solid.
Thaw for 40 minutes at room temperature or for 2 hours in the fridge before serving. Top with remaining candy bar pieces before serving. You can also add vegan whipped cream and sprinkles (optional).
If you don’t have time to soak the cashews, you can boil them for a few minutes instead. If you want to leave these cheezecakes in the freezer for up to a month before popping them out of the molds, just cover them tightly with plastic wrap after they’ve frozen overnight. To make this gluten free, use gluten-free sandwich cookies.