Ingredients
- Chocolate Coating:
- 2 8 ounce tubs of Vegan Gourmet Cream Cheese, room temp
- 1 & 1/2 cups pumpkin puree
- 1 cup powdered sugar
- The equivalent of two eggs of egg replacer, I use The Vegg
- 1 tsp vanilla extract
- 2 tsp of pumpkin pie spice
- 2 tbsp coconut oil
- 6 ounces of dairy free dark chocolate chips.
- Picks
Preparation
Step 1
For the filling:
Preheat oven to 300 degrees and grease a 9-inch glass or ceramic pie dish with Earth Balance or coconut oil.
In a large bowl, beat the cream cheese, pumpkin puree and sugar together until well combined. Beat in egg replacer, vanilla, and pumpkin pie spice.
Pour mixture into prepared pie plate and bake 30 to 40 minutes, or until set. Remove from oven and let cool, then chill at least 2 hours in the fridge.
When cheesecake is fully chilled, line a cookie sheet with parchment or waxed paper. Using a melon baller or small scoop, press cheesecake into skull molds and put in the freezer for at least an hour or so. When they are frozen solid, remove them from the skull mold and place them on a parchment lined cookie sheet.
Chocolate Coating:
Set a metal or ceramic bowl over barely simmering water. Do not let the bottom of bowl touch the water. The steam will do all the work.
Melt the coconut oil and chocolate together until smooth, stirring constantly. When melted, fill the skull mold about half way and place the frozen skull cheesecake gently into the mold until the chocolate raises to meet the top edge of the mold. Repeat until you have made all of your yummy skulls. Place the in the fridge to re-set.
Serve them chilled and flat side down. Duh.
Please note: You don't want to press the cheesecake skulls very hard into the chocolate filled molds. You want to be mindful to keep an even layer of chocolate surrounding the cheesecake. Pressing too hard will bring all of the chocolate out of the mold and will show the inner cheesecake.