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Pumpkin Pie Cheesecake Bites Recipe

Posted by Katie Oberwager on

Are you ready to take your pumpkin obsession to a whole new level? If our new Pumpkin Pie Perfect Bar didn’t do the trick alone, these adorable and absolutely, insanely delicious Pumpkin Pie Cheesecake Bites will.

We teamed up with our girl 24 Carrot Life for this recipe, and she baked up something real good for you. Enjoy!

Ingredients:pumpkin pie cheesecake bites

  • 2 Pumpkin Pie Perfect Bars, room temperature
  • 1/2 cup raw cashews, soaked in room temperature water overnight or hot water for 1 hour
  • 2 tablespoons unsweetened pumpkin puree
  • 2 tablespoons maple syrup
  • 1 tablespoon unsweetened almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pumpkin spice
  • pinch of salt
  • raw cacao nibs, optional for garnish

Directions For Pumpkin Pie Cheesecake Bites:

  1. Cut each Perfect Bar in half so you have 4 equal pieces. Line a muffin tin with wrappers. Crumble each piece of the Perfect Bar into 4 separate muffin molds and press down with your fingers to create a crust. Set aside in the fridge.
  2. Rinse the soaked cashews thoroughly and drain. Add cashews, pumpkin puree, maple syrup, almond milk, vanilla extract, pumpkin spice and salt to a food processor and process on high until completely smooth, scraping down the sides.
  3. Remove the crusts from the fridge and spoon the pumpkin cashew mixture evenly into each tin. Tap the tray on the counter to smooth the mixture. Top with cacao nibs and store in the fridge or freezer in an airtight container. *If storing in the freezer, let sit at room temperature for a few minutes before enjoying.