Blogs
Posted 12th April 2024
Mini Pumpkin Spice Latte Cheesecakes
Difficulty:
Time :
30 Minutes
Serves :
6
Method
- Add crust ingredients to a bowl and fold until combined – it should be a sticky, crumbly mixture. Divide between 6 muffin holes in a silicone muffin tray OR into paper cupcake cases. Press down tightly.
- Add the cheesecake filling ingredients to a bowl and whisk until smooth and combined.
- Spoon the mixture onto your crusts.
- Freeze for 2 hours for easy removal and serve with whipped cream and cinnamon.
- Store leftovers in the fridge.
Serving Suggestion
Best served with a mug of Beanies Pumpkin Spice of course!
Got a bean-ified recipe of your own?
Share it with us using the hashtag #madewithbeanies and we might even feature your creation on this page and send you a stash box to show our appreciation!
Share it with us using the hashtag #madewithbeanies and we might even feature your creation on this page and send you a stash box to show our appreciation!
Ingredients :
- 120g Oat Flour (blended oats) (for the crusts)
- 2 tbsp Honey or Maple Syrup (for the crusts)
- 1 tbsp Coconut Oil, melted (for the crusts)
- 200g Cream Cheese (for the filling)
- 150g Pumpkin Puree (for the filling)
- 2 tbsp Honey or Maple Syrup (for the filling)
- Pumpkin Spice Blend: ½ tsp Ground Cinnamon; ¼ tsp Ground Nutmeg; ¼ tsp All Spice (for the filling)
- 2 tbsp Beanies Pumpkin Spice Instant Coffee (for the filling)
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