Vegan Mini Pumpkin Cheesecakes (Gluten Free, Paleo, No Bake)

These silky smooth Mini Pumpkin Cheesecakes are a fun dessert to serve at your holiday feast. They are so cute! The buttery pecan crumb crust is filled with a rich and creamy cashew pumpkin filling. It’s a wholesome dessert with the same classic tanginess of real cheesecake but dairy free and gluten free! 

I love creamy cheesecakes made with healthy ingredients. Some of my favorites are Paleo Red Velvet Cheesecake and Vegan Lime Coconut Cheesecake. The only thing I love more than cheesecake is a mini cheesecake. Mini cakes are cute and fun to eat. Having your own little cake is incredibly decadent. After the success of of my Mini Strawberry Cheesecakes I knew I had to do Mini Pumpkin Cheesecakes.

Why You’ll Love This Recipe

• They’re creamy, tangy, and sweet – just like traditional cheesecake but healthier
• Full of sweet and spicy pumpkin flavor
• Vegan, paleo, no refined sugars and gluten free.
• NO BAKING required
• Nutritious, full of healthy fats, fiber and protein
• Everything is made in a food processor
• Simple-yet-decadent
• A fun dessert to serve at a holiday gathering or anytime you want a treat
• The 12 individual ‘cheesecakes’ freeze up beautifully so you can enjoy one or 2 at a time

Ingredients

They are made with simple healthy ingredients you can find in your supermarket or health food store.

Pecan Crumb Crust

• pecans
• dates
• almond flour
• shredded coconut
• coconut oil
• vanilla
• pumpkin spice

Pumpkin Cheesecake Filling

You may be thinking what’s makes this a cheesecake if it’s vegan? Let me show you:

• Cashews: These particular nuts help to create a natural creaminess that resembles cheesecake. Just soak your nuts for 4 hours or overnight OR add them to a bowl with boiling water and let them soak for an hour.
• Coconut cream: Coconut cream makes it even more creamy and helps the filling to process. I advise only using the hardened part of a can of chilled full fat coconut milk for the best texture.
• Maple syrup: Pure maple syrup has the best flavor.
• Lemon juice: Gives the filling a little tang just like cheesecake.
• Pumpkin puree: Canned is easy. Buy only pumpkin puree not pumpkin pie fulling.
• Coconut oil: refined to avoid too much coconut flavor.
• Pumpkin pie spice
• Cinnamon
• Vanilla

I serve them topped with coconut whipped cream and a few maple pecans but they’re great alone too!

How To Make (Step By Step)

To make the Mini Pumpkin Cheesecakes you need a food processor for the crust and filling. A blender would also work but I find the processor easier to work with.

Here are the basic guidelines, more specific directions are in the recipe card below.

Pecan Crumb Crust

Step 1: Start by lining a cupcake pan with 12 liners. They make it easy to remove the cheesecakes once they’re chilled.

Step 2: In a processor, add the almond flour, coconut, pecans, coconut oil, chopped dates vanilla, pumpkin pie spice and salt. Process 1 minute until a crumbly/pasty mixture forms.

Step 3: Fill each cupcake liner with a heaping tablespoon of the pecan crust, spreading it evenly on the bottom. Using a 1/3 cup metal measuring cup (or a jar that fits the bottom) and a cupcake liner, press the crust into the bottom of each cupcake liner (see photo). Place into the refrigerator to chill while you make the filling.

Pumpkin Cheesecake Filling

Step 4: Wipe out your food processor with a kitchen towel to make the filling. You don’t have to wash it. Add cashews, coconut cream, and vanilla, to the food processor and puree until very smooth. This will take about 3 minutes depending on your food processor, you will need to scrape the sides several times to get a smooth puree. It must be very smooth. It will be thick.

Step 5: Add the pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and lemon to the cashews. Process until you get a nice, creamy, evenly blended puree, about 1 minute, stopping to scrape down the sides as needed.

Step 6: Once the mixture is smooth and creamy pour the filling into the chilled crusts, filling each one to the top.

Step 7: Refrigerate uncovered for 6 hours until firm or freeze for 4 hours.

Step 8: When ready to serve, remove the cupcake liners and place on a platter. If the liners are sticking, put into the freezer for 10 minutes. Serve alone or topped with a touch of coconut whipped cream and a few maple pecans (optional).

TIP: Make them up the day before you’re serving to give them enough time to chill.

Storing

Once chilled, remove from the cupcake tray, but leave the liners on until you’re ready to serve. Place onto a plate and cover or put into an airtight container. Store in the refrigerator for up to 5 days. They are best when eaten the first 3-4 days.

You can freeze the mini pumpkin cheesecakes in an airtight container for up to 1 month. To thaw, place on the countertop for about 30 minutes.

The 12 individual ‘cheesecakes’ freeze up beautifully. This way you can take out 1 or 2 at a time to enjoy instead of having to eat the whole cake within a few days.

I hope you love these creamy Vegan Mini Pumpkin Cheesecakes with Pecan Crust. They’re elegant and decadent enough for Thanksgiving or a holiday parties. Also wonderful to enjoy as a fun dessert with family and friends. ENJOY!

If you like this recipe you may also want to try these fabulous gluten free pumpkin desserts:

• Pumpkin Coffee Cake
• Creamy Paleo Pumpkin Pie
• Pumpkin Pie Bars with Almond Cookie Crust
• Healthy Pumpkin Chocolate Chip Cookies

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