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 something irresistibly charming about mini desserts, isn’t there? Just imagine the delight of serving these adorable Mini Vegan Pumpkin Cheesecakes at Thanksgiving!
The best part? These mini treats are crafted with better-for-you ingredients, so you can indulge guilt-free!
This recipe is a true crowd-pleaser, making it a perfect addition to your Thanksgiving or Friendsgiving celebrations. If you live in a warm climate, these chilled cheesecakes are a great option. 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 dishes.
The crust is sweetened naturally with medjool dates, while the filling is smooth, creamy and perfectly spiced with pumpkin flavors. Topped with dairy-free whipped cream and a sprinkle of crushed pecans, these mini cheesecakes create the cutest fall dessert.
Why You’ll Love These Mini Vegan Pumpkin Cheesecakes
- Individual-sized servings make them perfect for autumn gatherings.
- Made with wholesome plant-based ingredients that are vegan, gluten-free, refined sugar-free, and dairy-free.
- Kid-approved and sure to impress guests!
Ingredients for Mini Vegan Pumpkin Cheesecakes
Scroll down to the recipe card to get the full recipe with measurements.
- Medjool dates – use soft, pitted, and juicy medjool dates for the sweetest flavor. I always use Joolies Organic Fresh Medjool Dates. Don’t forget to use my code: booboo for a discount!
- Pecans – these add a nutty fall flavor that complements the pumpkin perfectly.
- Almond flour – creates a soft texture in the crust.
- Cashews – raw cashews are the base of the creamy pumpkin filling.
- Pumpkin puree – canned pumpkin puree is perfect for this recipe. If you have leftover open cans in your fridge, this is a great way to put them to use!
- Coconut cream – make sure to use coconut cream (not coconut milk or cream of coconut) for a thick and creamy texture.
- Maple syrup – this all-natural sweetener adds a touch of sweetness to the recipe.
- Non-dairy milk – any non-dairy milk will work.
- Coconut oil – use refined coconut oil to avoid any coconut flavor in your cheesecakes.
- Lemon juice – fresh lemon juice enhances the flavor of the filling.
- Vanilla extract – a splash of vanilla adds depth to the cheesecake.
- Spices – a pinch of salt and pumpkin pie spice for that quintessential autumn flavor.
- Non-dairy whipped cream – for topping, use your favorite whipped cream.
How To Make Mini Vegan Pumpkin Cheesecakes
These mini pumpkin cheesecakes are incredibly easy to make with minimal ingredients. I used a silicone mold I got on Amazon. The cheesecakes popped right out of the mold with no fuss at all!
- Make the crust – add the crust ingredients into a food processor. Pulse until the mixture is crumbly but sticks when pressed together. Divide the crust evenly into 6 silicone muffin molds and press it down with a spoon or your fingers. Set aside.
- Make the filling – add the filling ingredients into a food processor and blend until creamy. Pour the filling evenly on top of the crust in the molds.
- Freeze – place the molds in the freezer for at least 4 hours or overnight.
- Serve – once set, serve the mini cheesecakes topped with non-dairy whipped cream and a sprinkle of crushed pecans. Enjoy!
Make-Ahead Tips
Save time and stress by making these mini pumpkin cheesecakes ahead of time! Here are some tips:
- Make the Cheesecakes and Freeze in Molds. Follow the recipe as instructed and leave the cheesecakes in the molds while they freeze.
- Top with Whipped Cream. When you’re ready to serve, simply pop them out of the molds and top with whipped cream and chopped pecans for that perfect finishing touch.
fall flavors More Autumn Dessert Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Mini Vegan Pumpkin Cheesecakes
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. 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 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!
Is the nutritional information for all 6 or just 1 mini?
Hi Nicole, the nutritional information is for 1 mini (though it is a pretty big “mini” and it could probably be shared by two). Of course, it will vary depending on the size of the mold you use as well. Hope that helps!
WHERE IS THE LINK TO THE SILICONE MOLD? PLEASE!
Hi Shauna, here is the link to the silicone molds I used: https://amzn.to/49cd5yd It is also linked in the blog post 🙂