This is a guest post by Christine Robyn.
1 cup ginger snap cookie crumbs
1 tbsp. coconut sugar (or sweetener of choice)
2 tbsp. melted non-dairy butter
1 tbsp. agave
1/8 tsp. salt
8 oz. softened Tofutti Better Than Cream Cheese
1/4 cup coconut sugar (or sweetener of choice)
3 tbsp. arrowroot (or cornstarch)
1 tsp. vanilla
1 cup pumpkin puree (make sure pumpkin is the only ingredient if using canned)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash of cloves
Dash of allspice
Preheat oven to 375 degrees.
Spray 12 foil muffin liners with a bit of cooking spray and insert in muffin tins.
Mix dry ingredients and then mix in butter. Divide crust among muffin cups.
Mix Tofutti Better Than Cream Cheese, sugar, arrowroot and vanilla. Set aside 1/4 of a cup of the mixture.
Mix in pumpkin and spices.
Divide pumpkin cheesecake filling onto the crust in the muffin cups.
Add a dollop of the white filling in each cup and swirl with a toothpick.
Bake 14 minutes, or until tops are firm.
Allow to cool for 20 minutes before removing from muffin tin.
Store in refrigerator or freezer. (They make a great frozen treat!)
Visit Christine at www.christinerobyn.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.