Dairy Free Biscoff Cookie Spread Cupcake Cheesecakes

I wanted to make my Mom a special treat for Mother’s Day so I started with a great main taste….Biscoff Spread:
These are No Bake Cupcakes, Dairy Free, almost Sugar Free and need to be kept frozen until you want to eat them. Thaw for just a few minutes and they’ll be just like a cheesecake texture.
Makes about 12 Cupcakes, here’s how:
Crust / Bottom
1/2 Cup Date Pieces
1/3 Cup Slivered Almonds
2 Tbs. Brown Sugar
& 1/3 Cup Melted Coconut Manna
Grind 1st 4 ingredients until a smooth crumb is obtained.
Stir in melted Coconut Manna with the crumbs and mix until a wet pasty batter is formed.
Spoon 1 Tbs. of wet crumbs down into each cupcake liner, smooth out and press down firmly into each paper to create a cake base with the crumb mixture.  Set aside while you make the next layer.
Cheesecake Cream Filling:
1/4 Cup Brown Sugar
1 15 oz. can Organic Pumpkin puree
1/2 Cup Biscoff Spread (yummmm!)
1 8 oz. tub of Tofutti Non Dairy Cream Cheese (or other brand)
1 tsp. Cinnamon
1 tsp. Liquid Vanilla Stevia
1/4 tsp. Ground Cloves
The Steel Oats here are optional but why not add a little fiber in right?
 1/2 Cup Steel Cut Oats soaked in 1/3 Cup Water for 10 minutes
Cream all ingredients together in a food processor or blender until smooth.
Pour the batter into a bowl and stir in the soaked Steel Oats.
Spoon the batter into each Cupcake liner and filling just to the top of each liner
Allow cupcakes to freeze until the tops are solid and non sticky. 
*I froze mine overnight before frosting.
Coconut Manna Vanilla Orange Icing
1/2 cup Nutiva Coconut Manna (softened)
1/2 tsp. Pure Vanilla Extract
1/2 tsp. Liquid Orange Stevia (optional)
3 – 4 Tbs. of Powdered Sugar*
Pinch of Sea Salt
Blend all ingredients in a high power mixer or blender until smooth.
Adjust powdered sugar to texture.  You may add in up to 1/4 Cup of nut/soy milk to smooth out the icing.  The Coconut Manna will become stiff when it cools also so 10 seconds or so in the microwave brings it back to being spreadable.

Homemade Brown Sugar

By the way, I had a lot of questions last week about the Homemade Brown Sugar I made.
Well it’s just as quick to make ‘Powdered Sugar’

I made just over 1 cup in less than a minute here.

 Just put regular white sugar in a coffee grinder or blender and spin for a few seconds and you’ll have powdered or ‘confectioners’ sugar fresh and homemade.

I broke a few Biscoff Cookies in half and pushed them down into each cupcake top then sprinkled some cookie crumbs on top of each as well.  If you can’t get Biscoffs,
ginger snaps would work well in this recipe as well.

Happy Mother’s Day everyone………….enjoy!

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