Rice paper pumpkin cheesecake beignets
A quick, genius twist on classic New Orleans beignets that requires zero dough, yeast, or waiting time. By wrapping rich cream cheese frosting inside rice paper wrappers and baking them until puffed and golden, you get an insanely crispy outer shell with a warm, melty center—finished with a heavy snowstorm of powdered sugar. Ready in under 10 minutes from start to finish!
Ingredients
- 2 large eggs
- 1/2 cup coconut milk
- 1/4 C pumpkin puree
- 1 tsp pumpkin pie spice
- 3-4 tbsp coconut sugar
- 3 sheets of rice paper, cut in half after dipping to make 6 halves
Cream cheese filling
- 8 oz Dairy free cream cheese
- 1/2 C powdered sugar
- 1 tbsp milk (as needed to thin out filling(
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Mix the dipper: In a shallow dish wide enough for your rice paper, whisk together the w eggs, the puree, coconut milk, pumpkin pie spice and your choice of raw cane or coconut sugar until smooth and well combined.
- Dip and cut: Quickly dip each sheet of rice paper into the pumpkin/ milk mixture just until it begins to soften, then remove and cut each sheet in half.
- Make the filling. In a medium bowl, beat the softened dairy-free cream cheese until smooth and fluffy. Mix in the powdered sugar, vanilla extract, and sea salt until completely smooth. Set aside.
- Fill and fold: lay the damp rice paper halves flat. Scoop cream cheese frosting onto the center of each half. Fold and wrap the edges inward to form neat, secure square shapes.
- Bake: Arrange your squares on the prepared baking sheet. Bake at 426°F until they are set, warm, and wonderfully crisp.
- Serve: Let them cool for just a minute and enjoy!
Notes
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