These Vegan Chocolate Marbled Swirl Cheesecake Squares are easy to make and need only 8 clean ingredients and a Vitamix.
I started out with the intention to make pumpkin fudge, but as it often happens, things didn’t turn out like I planned and this is what I ended up with – which was a pleasant surprise!
They could also pass as pumpkin “freezer fudge”, but you’d have to enjoy them frozen solid, which isn’t necessarily a bad thing.
But they are much, much better after they’ve thawed ~slightly~ and have a softer cheesecake-type consistency.
And, if you let them get too soft, they will have an even softer mousse-type consistency.
So you could really call these “pumpkin freezer fudge”, “pumpkin mousse” or “pumpkin cheesecake squares”.
I didn’t realize until after I made them that they were somewhat similar to the Vegan No-Bake Chocolate Marbled Pumpkin Cheesecake I made last year, but they do have a different consistency and no crust.
Traditional pumpkin pie recipes are not vegan, gluten-free and usually have to be baked:
S.A.D. (Standard American Diet) Pumpkin Cheesecake Ingredients:
Ingredients: (crust): 1 3/4 cups graham cracker crumbs, 3 tbs brown sugar, 1 stick melted salted butter (filling): 3 (8-ounce) packages of cream cheese, 1 can pureed pumpkin, 3 eggs, 1/4 cup sour cream, 1 1/2 cups sugar, 1/2 tsp ground cinnamon, 1/8 tsp fresh ground nutmeg, 1/8 tsp ground cloves, 2 tbs all-purpose flour, 1 tsp vanilla extract
And, here’s the ingredients in the graham crackers that are typically used to make the crust:
S.A.D. (Standard American Diet) Keebler Honey Graham Crackers
Ingredients: Flour Enriched (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1 [Thiamin Vitamin B1], Riboflavin Vitamin B2 [Riboflavin Vitamin B2], Folic Acid Vitamin B9), Sugar, Cottonseed Oil Partially Hydrogenated, Soybeans Oil Partially Hydrogenated, TBHQ, To Preserve Freshness, Wheat Flour Whole (Graham Flour), Flour, Molasses, Honey, Corn Syrup, Corn Syrup High Fructose, Contains 2% or less of the Following: (Calcium Carbonate, Salt, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Soy Lecithin, Flavors Artificial (source)
This healthier version is made with only 8 clean ingredients and is organic, vegan, gluten-free, dairy-free, egg-free, soy-free, no-bake, paleo-friendly and contains no refined sugar.
Want more healthy dessert recipes? Check out Raw Vegan Chocolate Banana No-Bake Cheesecake, Vegan Lemon Blueberry Swirl Cheesecake Squares, Raspberry Lemon Mini Cheesecakes or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Pumpkin:*
- high in beta-carotene
- full of iron, zinc and vitamin C
- rich in anti-oxidants
- 280% RDA of vitamin A
- good source of B complex vitamins
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Raw Cacao Powder:*
- super high in anti-oxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: I used Primal Palate Organic Pumpkin Pie Spice to make this recipe, but you could also use your favorite pumpkin spice blend or make your own (cinnamon, ginger, cloves, nutmeg).
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