Mini Vegan Pumpkin Cheesecakes

These no bake Mini Vegan Pumpkin Cheesecakes are filled with pumpkin flavors, easy to make & are dairy-free, gluten-free & refined sugar-free. A holiday showstopper!

There’s just something about mini desserts that makes me swoon. Like seriously, how absolutely adorable are these?! Imagine getting your own little individual pumpkin cheesecake at Thanksgiving? The kids would crazy for these. And the best part about these Mini Vegan Pumpkin Cheesecakes? They’re made with better-for-you ingredients. So dig in!

I’m telling you, this recipe is a winner. It’s sure to be a favorite at your Thanksgiving or Friendsgiving celebrations. Especially if you live in a warm climate since it’s cold and refreshing. But even if you live in a cooler climate (like me in New England), this dessert is still amazing to contrast all the traditional warm fall foods.

The base is perfectly sweetened thanks to the medjool dates. The filling is smooth, so creamy and perfectly spiced with pumpkin flavors. It’s not a “smack in the face” pumpkin flavor, it’s more subtle, not overpowering. It’s topped with dairy-free whipped topping and some crushed pecans, creating the cutest fall dessert.

Why you’ll love this recipe? Well, it’s individual-sized servings (making it perfect for autumn gatherings), vegan, gluten-free, refined sugar-free and dairy-free. It’s made with wholesome ingredients so you don’t have to feel guilty for eating it. Plus, it’s kid-approved! Win win.

Ingredients – Mini Vegan Pumpkin Cheesecakes

• Medjool Dates – soft, pitted and juicy medjool dates. Medjool dates are the sweetest of all the dates and are best for baking. I always use Joolies Organic Fresh Medjool Dates. Be sure to use my code: BOOBOO for money off!

• Pecans – they add a nutty fall flavor and compliment the pumpkin perfectly.

• Almond Flour – blanched.

• Cashews – raw, unsalted, unfrosted cashews. This is to make our filling.

• Pumpkin Puree – from a can. If you’re like me and have a bunch of leftover open pumpkin puree cans in the fridge, this is a great way to put it to use!

• Coconut Cream – NOT coconut milk and NOT cream of coconut. This recipe calls for coconut cream which is thick and creamy.

• Maple Syrup – the all-natural sweetener in this recipe.

• Non-Dairy Milk – I recommend oat or soy milk.

• Coconut Oil – used refined coconut oil so it doesn’t have a coconut flavor.

• Lemon Juice

• Vanilla Extract

• Spices – salt and pumpkin pie spice.

• Non-Dairy Whipped Cream – for topping. I use Reddi Wip coconut milk whipped cream.

How To Make Mini Vegan Pumpkin Cheesecakes

These mini pumpkin cheesecakes are so easy to make with minimal ingredients. I used this silicone mold I got on Amazon with Prime overnight delivery. It’s the easiest and cleanest way to make it, the cheesecakes popped right out of the mold with no fuss at all!

1. Make the crust by adding the ingredients into a food processor (or high speed blender). Pulse until it’s crumbly but sticks when pressed together. Divide the crust into 6 silicone muffin molds and evenly press it down with a spoon or your fingers. Set aside.

2. Make the filling by adding the ingredients into a high speed blender (or food processor) and blend until creamy. Pour the filling evenly on top of the crust in the molds.

3. Freeze for at least 4 hours or overnight.

4. Serve the mini cheesecakes topped with non-dairy whipped cream, crushed pecans and a sprinkle of pumpkin pie spice, if desired. Enjoy!

More Autumn Desserts

All vegan, gluten free & refined sugar free

• Pumpkin Stuffed Dates

• Apple Bread

• Pumpkin Peanut Butter Cups

• Healthy Apple Crisp

• Pumpkin Chocolate Chip Bread

Mini Vegan Pumpkin Cheesecakes

These no bake Mini Vegan Pumpkin Cheesecakes are filled with pumpkin flavors, easy to make & are dairy-free, gluten-free & refined sugar-free. A holiday showstopper! 

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Prep Time: 20 minutes minutes

Servings: 6 Mini Cheesecakes

Author: Megan

Equipment

1 food processor

1 silicone cupcake mold

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Ingredients

Crust

• 1/2 cup medjool dates pitted
• 1/2 cup pecans
• 1/4 cup almond flour
• 1 tsp pumpkin pie spice
• 1 tsp water
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Filling

• 1 cup raw cashews soaked in hot water for at least 2 hours
• 1/3 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup coconut cream NOT coconut milk, NOT cream of coconut
• 1/4 cup non-dairy milk
• 2 tbsp refined coconut oil melted
• 1 3/4 tsp pumpkin pie spice
• 3/4 tsp lemon juice
• 3/4 tsp vanilla extract

For Serving

• non-dairy whipped cream
• crushed pecans
• pumpkin pie spice

Instructions

• Make the crust by adding the crust ingredients into a food processor (or high speed blender). Pulse until it's crumbly but sticks when pressed together.
• Divide the crust into 6 silicone cupcake molds and evenly press it down with a spoon or your fingers. Set aside.
• Make the filling by adding the filling ingredients into a high speed blender (or food processor) and blend until creamy. 
• Pour the filling evenly on top of the crust in the molds. Place in the freezer to set, at least 4 hours or overnight.
• Remove the cheesecakes from the freezer and pop them out of the molds. Let thaw for at least 1 hour before serving. Once ready to serve, top with non-dairy whipped cream, crushed pecans and a sprinkle of pumpkin pie spice, if desired. Enjoy!

Video

Notes

• I use Joolies Organic Fresh Medjool Dates. Use my code: BOOBOO for money off!

Nutrition information is automatically calculated, so it should only be used as an approximation.