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Vegan Mini Pumpkin Cheesecakes (Gluten Free, Paleo)

By November 16, 2023December 4th, 2023Dairy Free, Egg Free, Gluten Free, No Bake, Paleo, Vegan

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! 

Vegan Mini Pumpkin Cheesecakes close up cut mini cheesecake

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

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 creamCoconut 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 syrupPure 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!

Vegan Mini Pumpkin Cheesecakes overview of platter

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.

Vegan Mini Pumpkin Cheesecakes in muffing tray with hands pressing down crust

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.

Vegan Mini Pumpkin Cheesecakes cut with for overview

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!

Vegan Mini Pumpkin Cheesecakes on platter with whipped cream and peacans

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

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Vegan Mini Pumpkin Cheesecake ( Paleo)


  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 12 mini cheeecakes 1x

Description

These cute mini pumpkin cheesecakes have a buttery pecan crumb crust filled with a rich and creamy cashew pumpkin filling.  Only the prep time is indicated. Additional time is needed to soak the cashews and chill the cheesecakes. 


Ingredients

Scale

Pecan Crust

Pumpkin Cheesecake Filling


Instructions

  1. Soak cashews for 4 hours or overnight.  If you’re in a hurry soak in boiling water for 1 hour.
  2. When ready to make the mini cheesecakes, pit the dates. Soak in very hot water for 5 minutes. Gently dry and coarsely chop.
  3. Line a cupcake pan with 12 cupcake baking liners.
  4. Melt coconut oil and set aside to cool.
  5. Make the crust: 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.
  6. Fill each cupcake liner with a heaping tablespoon (about 18 grams each) of the pecan crust spreading evenly on the bottom. Using a 1/3 cup metal measuring cup and a cupcake liner press down to form a crust on the bottom of each cupcake liner. Press down to make it firm and even (see photo above). Place into the refrigerator to chill while you make the filling
  7. 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.
  8. Add the pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, cinnamon and lemon to the cashews in the processor. Process until you get a nice, creamy, evenly blended puree, about 1 minute, stopping to scrape down the sides as needed.
  9. Once the mixture is smooth and creamy pour the filling into the chilled crusts, filling each one to the top. Tap a few times to release any air bubbles.
  10. Refrigerate uncovered for 6 hours or freeze for 3-4 hours, until firm. 
  11. Once chilled, remove from the cupcake tray, 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.
  12. 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.
  13. When ready to serve, remove the cupcake liners.* Serve alone or topped with a touch of coconut whipped cream and a few maple pecans (optional).

Notes

You only want the top thick coconut layer of the can of coconut milk, without any of the thin liquid. Don’t shake or tip the can to prevent the liquid from mixing in with the cream. 

If maple syrup is cold, mix it with the warm coconut oil before pouring into the processor to warm it a little.

If the cupcake liners are sticking put the mini cheesecake into the freezer for 10 minutes. 

  • Prep Time: 25 minutes
  • Category: Dessert
  • Method: Process
  • Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Keywords: mini pumpkin cheesecake, pumpkin cheesecake, paleo pumpkin cheesecake, vegan pumpkin cheesecake

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