Many pumpkin desserts lean too heavily on sugar or dairy, but these mini vegan pumpkin cheesecakes prove you can have indulgence without compromise. Theyβre creamy, rich in fall flavor, and completely dairy-free. Best of all, they come together with simple whole-food ingredientsβno baking required. Whether youβre planning a holiday dessert spread or just want a cozy seasonal treat, these bite-sized cheesecakes will win over vegans and non-vegans alike.
Why Youβll Love These Mini Pumpkin Cheesecakes
These arenβt your average pumpkin treats. Instead of cream cheese and heavy cream, this recipe uses soaked cashews and coconut cream to create an ultra-smooth texture. The crust is built from spiced, grain-free cookies for a naturally gluten-free base. Each bite delivers the perfect balance of creamy pumpkin filling and warm autumn spices. Theyβre also freezer-friendly, making them ideal for prepping ahead for Thanksgiving or fall gatherings.
Key Ingredients and Their Roles
- Raw cashews: When soaked and blended, they mimic the creaminess of traditional cheesecake filling.
- Pumpkin purΓ©e: Brings moisture, sweetness, and that unmistakable pumpkin flavor.
- Dairy-free cream cheese: Enhances the tanginess and balances the sweetness.
- Coconut cream: Adds richness and helps set the texture.
- Cinnamon cookies (grain-free): The crunchy, spiced foundation of the crust.
- Maple syrup or monk fruit: Naturally sweetens without refined sugar.
- Pumpkin spice blend: A fragrant mix of cinnamon, nutmeg, ginger, and cloves that defines the dessertβs seasonal appeal.
How to Make the Crust
Start by pulsing cinnamon cookies in a food processor until theyβre reduced to fine crumbs. Stir in melted coconut oil until the mixture resembles wet sand. Press this mixture firmly into silicone muffin cupsβthis ensures a sturdy, flavorful base that complements the creamy filling.
Blending the Perfect Filling
The secret to achieving a silky cheesecake texture without dairy lies in blending soaked cashews with coconut cream and melted coconut oil. Once smooth, pumpkin purΓ©e, cream cheese, sweetener, pumpkin spice, and vanilla are added. Blend again until the mixture is completely uniform and creamy. The result should be a velvety, pumpkin-spiced filling ready to pour over the crust.
Freezing and Setting
Pour the filling into each muffin cup, smoothing the tops with a spoon. Instead of baking, these cheesecakes firm up in the freezer. A minimum of two hours is recommended, though overnight chilling develops the best flavor and texture. Once set, they pop easily out of silicone molds. Transfer them to the refrigerator before serving to soften slightly.
Serving Suggestions
These cheesecakes are delightful as they are, but toppings make them shine. Add a swirl of dairy-free whipped cream and a light sprinkle of pumpkin spice for a festive presentation. A drizzle of maple syrup or melted dark chocolate also works beautifully. For extra crunch, crushed pecans or candied pumpkin seeds can be sprinkled on top.
Storage Tips
Because theyβre freezer-based, these mini cheesecakes store incredibly well. Keep them in an airtight container in the freezer for up to a month. To serve, move them to the refrigerator a few hours in advance. This makes them a fantastic make-ahead dessert option for holidays or dinner parties.
Tips for Success
- Soak cashews properly: Hot water soaking for at least one hour softens them enough to blend smoothly. For best results, soak overnight.
- Room temperature ingredients: Pumpkin purΓ©e and cream cheese should not be cold; otherwise, the filling may turn grainy.
- Use silicone molds: They make removing the cheesecakes effortless without crumbling the crust.
- Taste before freezing: Adjust sweetness or spices after blending, as flavors mellow once frozen.
Variations to Try
- Chocolate swirl: Swirl melted vegan chocolate into the filling before freezing.
- Pecan crust: Swap cookies for ground pecans mixed with dates for a naturally sweetened base.
- Chai-spiced version: Replace pumpkin spice with chai spice blend for a cozy twist.
- Individual jars: Layer the crust and filling in small glass jars for a portable dessert.
Why This Recipe Works for Everyone
These no-bake cheesecakes tick multiple dietary boxes: vegan, gluten-free, dairy-free, and optionally refined sugar-free. The natural sweetness of maple syrup balances the warm spices, while cashews and coconut cream provide the rich indulgence expected from cheesecake. This combination ensures a dessert that feels decadent but sits lighter than traditional versions, making it appealing to both plant-based eaters and anyone who enjoys wholesome desserts.
Mini Vegan Pumpkin Cheesecakes π
Ingredients
Main Ingredients
- 1 cup raw cashews soaked in hot water for at least 1 hour
- 4 oz dairy-free cream cheese room temperature
- ΒΌ cup coconut cream canned
- Β½ cup pumpkin puree room temperature
- 4 tbsp coconut oil melted, plus 2 tbsp for crust
- Β½ cup maple syrup or powdered monk fruit sweetener
- 1 tbsp pumpkin spice blend
- 1 tsp vanilla extract
- 2 cups grain-free cinnamon cookies
- as needed dairy-free whipped cream for topping
Instructions
Prepare Crust
- Place cinnamon cookies in a food processor and pulse until fine crumbs form. Transfer to a bowl and mix in 2 tablespoons melted coconut oil until evenly combined.
- Press the mixture firmly into the bottoms of 12 silicone muffin cups, dividing evenly.
Prepare Filling
- In a clean food processor or blender, combine soaked cashews, remaining 4 tablespoons melted coconut oil, and coconut cream. Blend until smooth and silky.
- Add pumpkin puree, dairy-free cream cheese, maple syrup or monk fruit, pumpkin spice, and vanilla extract. Blend again until fully smooth.
- Pour the filling evenly over the prepared crusts in the muffin cups.
Freeze and Serve
- Freeze cheesecakes for at least 2 hours or until firm.
- Remove cheesecakes from silicone molds and let soften in the refrigerator for a few minutes before serving.
- Top with dairy-free whipped cream and a light sprinkle of pumpkin spice before serving.
Notes
- Soak cashews for at least 1 hour to ensure a creamy filling.
- Use silicone molds for easy removal of mini cheesecakes.
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