Mini Vegan Pumpkin Cheesecakes 🎃
These Mini Vegan Pumpkin Cheesecakes are creamy, dairy-free, and gluten-free, featuring a rich cashew-based filling with pumpkin puree and warm autumn spices. No-bake and freezer-friendly, they make the perfect seasonal dessert for Thanksgiving or cozy fall gatherings.
Ingredients
Main Ingredients
- 1 cup raw cashews soaked in hot water for at least 1 hour
- 4 oz dairy-free cream cheese room temperature
- ¼ cup coconut cream canned
- ½ cup pumpkin puree room temperature
- 4 tbsp coconut oil melted, plus 2 tbsp for crust
- ½ 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.