I call these Pumpkin Cheesecake Bites UNBELIEVABLE for a reason!
They're creamy, rich, full of pumpkin spice, and have the most delicious pecan and coconut crust!
And here's the best part...
You don't even have to turn on your oven!
They take about 15 minutes to put together, and then you just pop them in the freezer. They're perfect for Halloween, Thanksgiving, or anytime you're craving something pumpkin!
This is just one of the delicious recipes in my new cookbook, Food Babe Feast.
I'm sharing the recipe with you below! But first, I want you to know something...
Food Babe Feast isn't just for holidays and parties!
It's filled with over 100 incredible recipes you'll want to make ALL the time, from easy weeknight dinners and homemade snacks to delicious appetizers, cakes, cookies, and desserts.
And you can make all these foods with real ingredients, without relying on the ultra-processed products that fill grocery store shelves!
My cookbook comes out November 10, but you can pre-order your copy today!
And when you pre-order, you'll get instant access to my entire personal grocery shopping system as a bonus!
I'm sharing the actual brands and products I buy for my family, my aisle-by-aisle grocery shopping guidance, and the 20 ingredients I refuse to buy.
I've already done the ingredient research for you!
This bonus is ONLY available now, before the book is released.
CLICK HERE: Pre-Order Food Babe Feast + Claim Your Free Bonus
And now, here's that delicious recipe I promised!
Food Babe’s Unbelievable Pumpkin Cheesecake Bites
(Makes 9 servings)
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree
- ½ cup cashew butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup coconut sugar
- 2 tablespoons pure maple syrup
Pie Crust
- 1 cup unsweetened shredded coconut
- 1¼ cups chopped pecans, plus more for topping
- 1 cup Medjool dates, pits removed
- 1 teaspoon vanilla extract
Directions
- Blend all of the pumpkin cheesecake filling ingredients in a food processor until smooth. Transfer to a bowl and set aside.
- Add the pie crust ingredients to the food processor and blend for 2 to 3 minutes, until a doughlike consistency forms.
- Press the crust evenly into an 8 × 8-inch baking dish.
- Spread the pumpkin cheesecake filling evenly over the crust.
- Top with extra pecans and freeze for at least 4 hours or overnight. Serve chilled the next day.
And if you have little kids or grandkids, I've got some adorable Halloween class party ideas for you, too!
I'm sharing how to make apple monster mouths, banana ghosts, little clementine pumpkins, and witch's broomsticks from the cookbook.
CLICK HERE: Watch My Halloween Class Party Video
Xo,
Vani
P.S. I'm going on a book tour and would LOVE to meet you!
NEW YORK CITY: Barnes & Noble, Fifth Avenue — Tuesday 11/10 at 11am — Event Details & Tickets
NASHVILLE, TN: Williams Sonoma — Friday 11/13 at 5:30 PM. More details coming soon.
CHARLOTTE, NC: Park Road Books — Saturday 11/14 at 11am — Event Details
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