Vegan Pecan Pie Pumpkin Cheesecake Tarts

With Halloween & Thanksgiving right around the corner I really wanted to come up with a fun treat that was Gluten free, Dairy free, Grain free & Egg free. The egg free portion makes things really tricky when it comes to baking. Grain free flours tend to be heavier and therefore its challenging to get good lift with grain free baked goods without leaning on eggs.

No bake treats are always the perfect compromise to meet a lot of restrictions and still land a delicious treat! I was really excited about this recipe idea when I had it. Cheesecake is never a bad idea- but layering it up with a pecan caramel really just sends these little tarts to another level.

This is the perfect make ahead treat. I like to give them. a day to set up so making them at least one day in advance is preferable. But you could really get away with letting them hang out in the fridge for a few days.

I used THIS mini cheesecake pan. However if you don’t care about them being little circles (and don’t want to buy a pan) I think that you could also get away with using bread pan IF you line is with parchment. The crust can be a bit sticky so that parchment is key to lift them out of the pan. You’ll need a sharp knife to cut them through the caramel topping into bars as the caramel gets hard as it chills. You could also make the crust and cheesecake filling- let it set up overnight and then drizzle the pecan caramel on top after slicing bars before serving.

If you want to make more bars- then I would double everything and use a 7x7 pan (lined with parchment.)

If you are looking to lower the sugar/carbs in the recipe heres what I would do.

Swap the maple syrup in the crust for sugar free maple syrup or sukrin gold syrup.

For the filling you may use any variety of keto powdered sugar- BUT start with half the amount called for and add it by taste. I find using sugar free sweeteners cup for cup causes there to be an aftertaste. I would also add 1/4 Tsp of Liquid stevia or monk fruit to balance out the sweetness. (SO try 3 tbsp of keto powdered sugar + 1/4 tsp of liquid stevia). Then go from there.. if you want it sweeter add a little more powdered sugar a little at a time.

For the Pecan Caramel : Keep the molasses as it’s important so that the caramel will set up. (keep in mind too that its lower in sugar than most syrups). Then you can swap out the granulated cane or brown sugar for sukrin golds sugar or swerve’s brown sugar substitute. (For this you can do a cup for cup amount.)

No Bake Pumpkin Cream Cheese Tarts

Print

With ImageWithout Image

Yield: 12 Mini Tarts

Author: Brittany Angell

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Ingredients

Crust

• 1/2 Cup Walnuts or Pecans
• 2 Tbsp Maple Syrup
• 2 Tbsp Butter Flavored Coconut oil (or regular coconut oil)
• 1 Cup Dried Figs or Dates

Cheesecake Filling

• 8 ounces cream cheese (regular or vegan)
• 1/2 Cup Pumpkin Puree
• 1/4 Cup Coconut Cream or Heavy Cream
• 6 Tbsp Powdered Sugar
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 1/4 Tsp Salt
• A few drops of Orange Food Coloring (optional) 

Pecan Caramel Topping

• 1/2 Cup Pecans, chopped
• 2 Tbsp Water
• 2 tbsp Salted Butter (dairy or nondairy)
• 1/4 Cup Molasses
• 1/4 Cup Granulated Cane Or Brown Sugar
• 1/2 Tsp Vanilla extract

Instructions

No Bake Pumpkin Cream Cheese Tarts

1. In a food processor, combine the walnut, figs, water, and the maple syrup until the dough forms. Using a wet spoon spread the dough into the muffin tins. (The water will help reduce the stickiness.)
2. Place the crust into the freezer while you prepare the cheesecake filling. 
3. With a mixer combine cream cheese, vanilla, cinnamon, nutmeg, salt, Sugar, and heavy cream. Once the mix is completely mixed fold in the orange food coloring before you spoon the filling on top of the crust. Place back into the freezer while preparing the pecan caramel topping. 
4. In a small sauce pan on medium heat, bring the water, butter, sugar, molasses, and vanilla. to a simmer. Allow the mixture to reduce & then turn off the heat before adding in the pecans.
5. Once the topping is complete and cooled spoon in the topping on the cream cheese filling. Cover the pan & Place in the fridge for 6-8 hours or overnight which is best. Cheesecake filling takes time to solidify completely. This dessert is best prepared a day before serving. 

Notes:

To make these cheesecake tarts dairy free use Silk's Dairy Free Heavy Whipping Cream or Full Fat Coconut Cream. Chill your can of coconut milk and skim the creamy top portion off to remove it without the coconut water.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it #bakingangell