No Bake Mini Pumpkin Cheesecakes {vegan & GF}
These no bake mini pumpkin cheesecakes are the perfect fall dessert! They are decadent, sweet, perfectly spiced and topped with a delicious date caramel! These nut based cheesecakes take less than 15 minutes to make and are loaded wit fiber and healthy fats! They are a great alternative to regular desserts packed with high fat dairy products and refined sugar! These mini treats are also vegan, dairy free, refined sugar free and made completely in a blender! They are the perfect festive treat to wow your family and friends!
If you are a fan of no bake recipes you have to try my other vegan no bake desserts! My favorites are my no bake pecan pie bars, and my lemon blueberry cheesecake recipe! I love no bake desserts because they are so easy to make, packed with fiber and healthy fats and made with mostly whole foods! These types of desserts will leave you feeling so full and satisfied!
What ingredients do I need for my no bake mini pumpkin cheesecakes
The following links are affiliate links to my favorite products I use on the regular!
- Pecans, Almonds & Cashews
- Sea Salt
- Maple Syrup
- Pumpkin Puree
- Pumpkin Pie Spice
- Coconut Cream – the thick part of a can of full fat coconut milk
- Lemon Juice
- Vanilla
- Medjool Dates
How to make no bake mini pumpkin cheesecakes
Make your crust. Start by adding your almonds and pecans into a high speed blender or food processor along with the sea salt and maple syrup. Pulse until the nuts have broken into small uniform pieces and the mixture is moldable with your hands. Careful not to overmix or it will turn into nut butter! I use my Vitamix for this recipe! I got it a couple years ago and it was the best investment I’ve ever made! It pulverizes through everything and has a 10 year warranty! Click here for the Vitmaix I use! (affiliate link)
Add your crust into your muffin tins. Grease your muffin tins with a touch of oil then divide the crust mixture into the tins. Push the mix down with your fingers and pack it down and make a dense crust. Set aside and make the filling.
Make the pumpkin filling. Add all of the ingredients into your blender, no need to rinse or wash the crust remains out of the blender. Blend until completely smooth.
Divide the pumpkin cheesecake filling into your muffin tins. Pour the mixture evenly over the muffin tins then shake the muffin tray gently from side to side to flatten the tops of the cheesecake.
Freeze your cheesecakes for a minimum of 5 hours for the cheesecakes to firm up.
Make the date caramel by blending up your medjool dates, vanilla and water then add it on top of your cheesecakes when you are ready to enjoy them! Then top each mini cheesecake with a single pecan to make them look super fancy!
What makes these cheesecakes healthier
These easy pumpkin cheesecakes are a much healthier alternative to your typical dessert! They are made with mostly whole foods, are refined sugar free and are loaded with fiber and healthy fats! You will feel amazing after eating a dessert like this especially compared to desserts filled with refined carbs, sugar and high fat dairy products! This dessert is a great healthier alternative that tastes so good you won’t believe it is vegan and dairy free!
Will my non-vegan family and friends like these?
I have made this cheesecake and variations of this cheesecake in different flavors so many times and given them to so many different people! No bake cheesecakes are one of my go to family function desserts and every time I bring them everyone loves them, even the anti-vegans! haha! These healthy mini pumpkin cheesecakes are so rich and decadent you will have no idea they are dairy free! The nuts give the dessert a richness that replaces the high fat dairy products in usually pumpkin desserts. I promise no one will be able to tell that these are vegan!
Storing your no bake mini pumpkin cheesecakes
You can store your mini cheesecakes in the freezer for whenever you’d like to enjoy them! I often make a big batch and leave them in the freezer for weeks just in case I’m craving something a little sweet! You can store them in the freezer for up to 3 months! Just take them out 10 minutes before you’d like to enjoy them so they have a chance to become a little softer before you eat them!
Some Tips from Steph
Make it coconut free. If you cannot eat coconut you can make this recipe coconut free by omitting the coconut cream. It will change the texture slightly but it will still taste great!
Switch up the crust! You can use any nuts you’d like for the crust! You can use almonds, walnuts, pecans, or a mix of a few different nuts!
Make a large cheesecake! Instead of making 12 individual cheesecake bites you can make this into one large pumpkin cheesecake!
Use a different sweetener! Any liquid sweetener will work here! Try using agave, or a monkfruit sweetener!
Make your own pumpkin pie spice! If you cannot find pumpkin pie spice you can make your own using a mix of mostly cinnamon and nutmeg, with a tough of ginger and a pinch of cloves!
Omit the date caramel. If you cannot find dates or simply do not want to add the date caramel on top you can omit! The cheesecake tastes amazing on its own!
Make sure your dates are nice and juicy! To make the date caramel make sure your dates are fresh and sticky! This will produce the best date caramel! If your dates are dry you can also soak them in hot water for 30 minutes to moisten them up!
Other recipes you will love
Vegan Blueberry Lemon Cheesecake (no bake)
Healthy Gluten Free Vegan Breakfast Cookies
Edible Brownie Batter Cookie Dough
Vegan No Bake Strawberry Cheesecake
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No Bake Mini Pumpkin Cheesecakes {Vegan & GF}
Ingredients
Crust
- 1 cup Raw Pecans
- 1 cup Raw Almonds
- ½ tsp Salt
- 3 tbsp Maple Syrup
Filling
- 2 cups Raw Cashews
- ½ cup Coconut Cream the thick part of a can of full fat coconut milk
- ½ cup Pumpkin Puree
- ½ cup Maple Syrup
- ¼ cup Lemon Juice
- 1 tsp Vanilla
- 1½ tbsp Pumpkin Pie Spice
For the Date Caramel
- 8 Medjool Dates
- 1 tsp Vanila
- ¼ cup Water
Instructions
- Make your crust by adding the ingredients into a high speed blender or food processor. Pulse until the nuts have been ground into a grain-like texture. Careful not to over blend and make nut butter! The mix should be moldable with your fingers!
- Divide the crust mix into 12 greased muffin tins then pat it down with your fingers to form a dense crust. Set aside and make the filling.
- Make your filling by adding the ingredients into your high speed blender or food processor. No need to wash the blender before adding in the ingredients for the filling. Blend until completely smooth.
- Pour the pumpkin cheesecake mix evenly on top of the crust in the muffin tins. Shake the muffin tray back and forth to flatten the cheesecake layer.
- Place the muffin tray in the freezer for the cheesecakes to firm up, at least 5 hours.
- Store your cheesecakes in the freezer and take them out 10 minutes before you'd like to eat them.
- You can top your cheesecakes with vegan whipped cream or make the date caramel to put on top!
- Make the date caramel by blending together the dates, water and vanilla. Add more water as needed until it turns into a caramel-like texture.
- Top your cheesecakes with the date caramel and a pecan and enjoy!