HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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These No-Bake Vegan Cheesecake Ghosts are so simple to make and so fun for Halloween! They are gluten-free, grain-free, dye-free and so creamy and delicious! The no-bake chocolate crust 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!
And cue music “I always feel like, somebody’s watchin’ me….” I know, cliche to be singing this Rockwell song at Halloween time, but common, so fitting with those little ghost eyes staring at you! Anyway, this is a boolicious treat the whole family will enjoy, so go ahead, embrace the inner kid in you, because these are so much fun!
See, the truth is I’m immersed in the toddler world right now with a 3-year-old and 1 year old, but while making food into adorable characters really isn’t how my brain works, Halloween just makes it so easy. If you want to see some incredible character food art, check out Jacob’s Food Diaries or Edible Food Art For Kids.
So now that we’ve talked about the cuteness of these No-Bake Vegan Cheesecake Ghosts, let’s actually talk about the cheesecake recipe. Everything about this recipe is easy, and it turned out more delicious than I thought. I actually wasn’t going to give this recipe a home on my blog, but they are so delicious I just had to.
The crust: This is the same crust I use in myGluten-Free Vegan Pumpkin Cheesecake Bars, except I added cacao (cocoa) powder to the batter to make it chocolate. It’s a grain-free crust made with banana flour, sunflower seed butter, coconut oil, vanilla, maple syrup and a pinch of salt. That’s it! And no baking required 🙂
The vegan cheesecake filling: This filling is also no-bake, made with raw cashews, coconut cream, maple syrup, coconut oil, vanilla, salt, and is made dye-free by using purple sweet potato powder!
So far, we have a pretty healthy, gluten-free, vegan, naturally sweetened, plant-based treat here! These are delicious as is, but if you want to get spooky and are willing to add a little bit more sugar here, the buttercream ghosts take these No-Bake Vegan Cheese Cake Ghosts over the top!
The buttercream ghosts: The perfect buttercream consistency made with vegan/plant butter, organic powdered sugar, vanilla, and I like to add a touch of cinnamon to my frosting. Super easy to whip up, and very easy to pipe into a ghost shape on top of your cheesecakes. I also like to add candy eyes that I found at my local craft store, so that they really look like ghosts and you can choose to add sprinkles but aren’t necessary.
These No-Bake Vegan Cheesecake Ghosts firm up pretty quickly in the fridge too, just simply press the crust into the muffin cups, top with the cheesecake filling and chill. Then before serving, pipe on the ghosts. Keep them stored in the fridge for up to a few days, and you can also freeze for later!
If you’re in a ghostly mood and you make this recipe, be sure to leave a comment below and tag me on Instagram orFacebookwhen you make them this Fall! I also have a brand new Instagram feed dedicated just to gluten-free, vegan desserts so be sure to check that out too!@HealthyLittleSweets #healthylittlesweets or #healthylittlevittles.
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
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
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.
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.