CBD Superfood x Living Kitchen Raw Vegan Mini Pumpkin Cheesecake

Fall means. . . pumpkin spice, of course!

We’re gearing up to share a bunch of autumnal @cbdsuperfood recipes throughout the coming weeks, and wanted to share an extra special one with you today.

To celebrate tomorrow’s flash sale, we made this seasonal treat with @cbdsuperfood x @living_kitchen CBD Cookie Bites!

They make the perfect flavorful, raw pie crust for raw vegan pumpkin cheesecake mini pies. And with some @kitehillfoodscream cheese as the base for filling, these pies have the same texture as regular cheesecake!

Check out the recipe below to make these at home, and enter our Instagram giveaway for the last chance to win a bag of Cookie Bites for free! We can’t wait to see what you make with them.

CBD Superfood x Living Kitchen Spice Raw Vegan Mini Pumpkin Cheesecake Recipe

Pie Crust Ingredients:

  • 1 bag of @cbdsuperfood x @living_kitchen CBD Cookie Bites
  • 1 tbsp regular coconut oil
  • (if needed) additional almond flour
  • (if needed) additional dates

Cheesecake Filling Ingredients:

  • 1 cup @kitehillfoods original cream cheese
  • 1/3 cup pumpkin purée
  • 1–2 tbsp maple syrup
  • 1 tsp pumpkin pie spice

Directions:

Blend cookie bites and coconut oil in a food processor. Add almond flour and / or dates if needed. Press mixture into muffin tins, and let set in the freezer for at least 30 minutes.

In a bowl, mix cheesecake filling ingredients until smooth. Remove muffin tray from freezer and spoon filling into each pie mold. Allow pies to set in the freezer for at least an hour. Remove, sprinkle with pumpkin pie spice, and serve.


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