Description
These No-Bake Vegan Cheesecake Ghosts have a no-bake chocolate crust that is topped with a cashew cheesecake filling colored with purple sweet potato powder and the ghosts are made with a simple buttercream frosting for a spooky fun Halloween dessert!
Ingredients
Units
Scale
Crust
- 1.5 cups banana flour
- 1/2 cup cacao/cocoa powder
- 1 teaspoon pure vanilla extract
- 1/3 cup maple syrup
- 1/2 cup sunflower seed butter/other nut or seed butter
- 1/4 cup coconut oil
- 1/4 cup water
- pinch salt
Vegan Cheesecake Filling
- 1 cup raw cashews, soaked overnight or boiled for 15 minutes
- 1/3 cup maple syrup
- 1 can coconut cream (solid part only)
- 1/4 cup coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 5 teaspoons purple superfood powder (like purple sweet potato flour, acai powder, berry powder)
Buttercream Ghosts
- 1 cup (2 sticks) plant (vegan) butter
- 3.5 cups organic powdered sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
Decorations
- Candy eyes
- sprinkles (optional)
Instructions
- First, if you didn't soak your cashews overnight, you'll need to boil them in water for 15 minutes. Make sure the cashews are well covered with water when you boil them.
Crust
- In a large bowl, whisk together the dry crust ingredients and then stir in the wet.
- Press the crust into a cup-lined muffin tin, and then pack the crust down using the back of a spoon. Set aside.
**NOTE: You only want to fill each cup about 1/4 full with the crust to leave room for the filling.
Vegan Cheesecake Filling
- Drain and rinse the cashews then add them to a blender with all of the other cheesecake filling ingredients until smooth and creamy.
- Pour the filling evenly over top of all the crusts and then place the muffin tin in the refrigerator overnight to set up.
For the Frosting
- In a stand mixer (alternatively you can do this with your hand blender/mixer) cream the butter, vanilla, and cinnamon on medium speed. Slowly add in the powdered sugar and keep blending until it thickens.
- Using the 0.7″ piping tip, pipe the frosting into a ghost shape, starting wider at the bottom and tapering off at the top.
- Sprinkle with sprinkles and place 2 candy eyes on each ghost!
Store in the fridge for up to 3 days, or you may freeze them. Let them thaw at room temperature before enjoying.
Notes
**For the purple cheesecake filling color I used Lilac Taro Yam Supercolor Powder from Suncore Foods.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Dessert
- Cuisine: American