I really love this recipe. I mean… I love this recipe!
I make it often during the Fall and Winter and I make it in a few different ways. With these Healthy Pumpkin Cheesecake Bites I decided to shake up and spice up the crust a bit. I added spices to make the crust a ginger snap cookie dupe and added some cocoa to give it that rich, chocolate flavor.
The crust turned out almost like a chocolate dipped ginger snap cookie. It is just so yummy.
If you’re not a fan of the idea of chocolate in this crust just don’t include it and you will have the perfect ginger snap cookie base.
Another way I have created this recipe is by using my Healthy Ginger Snap Cookies that I already had made. I just tossed them into the food processor, pulsed them until they are crust consistency and they worked great as well.
The filling in this recipe is smooth, silky, rich and the perfect non-dairy Pumpkin Cheesecake.
This Fall this recipe is a must-make!
This recipe is vegan, gluten free, dairy free, high fiber and created with all natural whole-food ingredients.
If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!
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