Vegan Pumpkin Cheesecake

There is something so fun about mini-dessert and these mini no-bake pumpkin cheesecakes are a showstopper! Add these to your holiday table for a healthier cheesecake that is vegan, gluten-free, and insanely delicious. This pumpkin cheesecake is rich, creamy, made with wholesome ingredients, and can be made ahead of time making them perfect for a get-together or holiday dessert.

• Vegan pumpkin cheese is an easy no-bake dessert
• Makes personal size cheesecakes
• They are made with simple wholesome ingredients
• No-bake cheesecake that is vegan and gluten-free
• A fun fall or Thanksgiving pumpkin dessert
• Gluten-free, dairy-free, and refined sugar-free
• Raw vegan treat anyone can enjoy
• Freezer friendly and makes for great leftovers

• Dates: dates help make this no-bake crust
• Oats: make sure to buy certified gluten-free if you follow a gluten-free diet
• Walnuts: This creamy nut is great for brain health and makes a great crust
• Cashew butter: no soaking cashews are required for this vegan cheesecake
• Maple syrup: an unrefined sweetener
• Pumpkin: canned pumpkin puree (not pumpkin pie filling)
• Coconut Cream: the top part of coconut milk or buy a can of coconut cream

• If your dates are not sticky and moist you can soak them quickly in hot water to make them easier to process and turn into dough. Try soaking the dates in hot water for a few minutes then drain thoroughly to prevent the crust from getting soggy.
• These cheesecake bites are amazing on their own but feel free to top them with whip cream, chocolate drizzle, or caramel sauce.
• Store the cheesecakes in the freezer take them out to let them soften before eating.
• Buy a can of coconut cream or you can use the top layer (the thick part) from a can of coconut milk for the coconut cream

• Grain-Free Pumpkin Snacking Bars
• No-Bake Vegan Fudge Brownies
• Paleo Maple Almond Apple Crumble

Vegan Pumpkin Cheesecake

An easy raw vegan pumpkin cheesecake that requires no baking or soaking cashews. Creamy and delicious this will sure to be a hit! 

5 from 4 votes

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Course Dessert

Servings 12

Ingredients

  

1x2x3x

Crust

• 1 cup packed pitted dates
• 3/4 cup rolled oats
• 3/4 cup walnuts
• 1/2 tsp salt

Pumpkin Cheesecake

• 3/4 cup cashew butter
• 1/2 cup maple syrup
• 1/3 cup pumpkin puree
• 1/2 cup coconut cream
• 1/2 lemon juiced
• 1/2 tsp vanilla extract
• 1/2 t pumpkin pie spice

Instructions

 

•  Slice dates in half and remove the pits
• Add dates, oats, walnuts, and salt to a food processor and blend until it forms a dough-like consistency
• Form into 12 small balls and place in a muffin tin or silicone muffin cups
• Press to flat to form the crust for each mini cheesecake
• Store in the freezer while you make the pumpkin cheesecake filling
• Add cashew butter, pumpkin puree, maple syrup, coconut cream, lemon juice, and vanilla extract into the food processor and blend till smooth and creamy
• Pour or spoon cheesecake mixture into each muffin cup
• Place back in the freezer to set the cheesecake filling
• Remove from freezer and allow to soften before serving and enjoy as is or top with ice cream or whip cream

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword cheesecake, pumpkin, vegan

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