The only thing REMOTELY candy corn about these, are the colors. 🙂 I don’t want to be misleading here and have people thinking candy corns are hidden in the crust. It was just a fun Halloween treat I made this year and there is some bad-for-you stuff in them! I try to do something new each year!

Crust
1/4 c. pecans
1/4 c. Annie’s Bunny Graham Crackers
1/2 c. pitted Medjool dates

Cheezecake Batter
1 can full fat coconut milk, refrigerated for 24 hours
1/2 pkg. Daiya Cream Cheese Spread
1/4 c. powdered sugar
1 tbsp. vanilla extract
2 tbsp. fresh lemon juice

Pumpkin Cheezecake Batter
1/2 c. canned pumpkin puree
1/4 tsp. pumpkin spice

For the crust, pulse the pecans and graham crackers in a food processor until crumbly. Add the pitted dates and process until sticky and well combined; about 1-2 minutes depending on your processor. Using a muffin tin, lined with paper muffin cups, scoop about a tablespoon of the crust into each cup. Press into bottom using your fingers to form a firmly packed crust. (I did some tests with saran wrap and the paper cups worked much better!)

My original goal for the cheezecake was to use only the thick cream part, like my peanut butter whipped cream, but this can didn’t separate!  So, I ended up using the whole chilled can. If you can get the coconut water and coconut cream to separate however, I would use 2 cans since it produces less filling. Beat the cream cheese first in your standup mixer, and slowly add the coconut milk or cream a little at a time. Once they are both together, beat on high or medium high for about 2 minutes. You want it to get fluffy and whipped cream-like!

Slow the mixer speed to low and add the powdered sugar. Add the vanilla extract and lemon juice, once incorporated, stop the mixer and taste test. If there are cream cheese clumps, be sure to use an immersion blender to remove the lumps! Smooth texture is key. 🙂

Pour a little more than half the batter into a small bowl. Add the canned pumpkin and spice to the mixer and beat on med low until well combined. Spoon canned pumpkin onto each muffin cup crust. Place in freezer for about 30-60 minutes to set. Meanwhile, refrigerate the plain cheezecake batter.

Once the pumpkin layer has set, spoon out the plain cheezecake layer onto the pumpkin layer. Place back in the freezer and allow to set for an additional 30 minutes. Store in freezer until ready to eat.

These turned out really well for a first time experiment! Have fun and play with the flavors and colors too! You can make a berry blend with strawberry and blueberry for the summer – get creative!