fbpx
YIELD: One 9" x 13" brownie pan
TIME: 25 MIN
Dessert
Holiday

Pumpkin Cheesecake Bites

Ingredients
FOR THE CRUST
2 oz. Graham cracker crumbs
1 oz. Ground hazelnuts
1 oz. Brown sugar
1 oz. Vegan butter of choice - melted
FOR THE FILLING
12 oz. Kite Hill ricotta
16 oz. Canned pumpkin puree
4 oz. Organic cane sugar
1 TBLS. Pumpkin pie spice
1 TSP. Vanilla extract
2 TBSP. Egg replacer
1/4 CUP Cold water (for hydrating egg replacer)
Method
Step 1.
PREPARE THE CRUST
1. Put all the dry ingredients (graham cracker crumbs, ground hazelnuts and brown sugar) in the food processor and blend with the warm melted butter
Step 2.
PREPARE THE FILLING
1. Hydrate the egg replacer in cold water
2. Place all the ingredients listed under the 'Filling' section except the egg replacer / water in the food processor
3. Add in the hydrated egg replacer and blend for a minute
Step 3.
BAKE
1. Pre-heat the oven to 350F
2. Line the bottom of the tart pan with the graham cracker crumbs
3. Press the crust evenly and chill for 10 min
4. Butter the sides of the tart pan
5. Add in the pumpkin cheese cake filling and smooth out evenly
6. Bake the cheesecake for 30 min
7. Cool before slicing into bars

This recipe uses:

Ricotta

Find In Store
Find Online

Explore Similar Recipes

Whole30 Lemon Cheesecake Energy Bites

Whole30 Southwestern Dip

Whole30 Zucchini Lasagna Rollups

Whole30 JalapeƱo Poppers