Mini Vegan Pumpkin Cheesecakes with Gingersnap Crusts

Mini Vegan Pumpkin Cheesecakes with Gingersnap Crusts

recipe by

200
calories
12
ingredients
12
servings
3.98

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Ingredients

12 cookies vegan ginger snap
1 cup raw cashews soaked in water 4-8 hours and drained
1 bananas very ripe
1/3 cup agave nectar
2 tbsps lemon juice
2 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp salt
14 ozs coconut milk or cream, refrigerated overnight
agave nectar to taste

Nutrition Facts

200
calories
15
g fat
7
g sugar
Amount Per Serving (recipe is 12 servings)
Calories 200
Calories From Fat 130
% Daily Value*
Total Fat 15g
23%
Saturated Fat 8g
40%
Trans Fat g
Cholesterol 0mg
0%
Sodium 140mg
6%
Potassium 280mg
8%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 7g
Protein 4g
8%
Vitamin A
60%
Vitamin C
8%
Calcium
6%
Iron
15%

Weight Watchers Points

PointsPlus: 6
SmartPoints: 9