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. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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.
This is the same crust I use in my Gluten-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 or Facebook when 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.
Vegan Cheesecake Filling
For the Frosting
Store in the fridge for up to 3 days, or you may freeze them. Let them thaw at room temperature before enjoying.
**For the purple cheesecake filling color I used Lilac Taro Yam Supercolor Powder from Suncore Foods