Plant-Based Mini Pumpkin Cheesecake

Mini Pumpkin Cheesecake -700x600 A Plant Based Revolution

The holidays are fast approaching and that of course means… a yummy decadent dessert! Pumpkin Pie is always the favorite and if you are whole food plant-based, I’ve got you covered! This easy no-bake Plant-Based Mini Pumpkin Cheesecake is awesome! It’s oil-free, gluten-free, sweetened only with dates, and super easy to make.

Since my Mini Key Lime Pie’s were such a hit, I decided to try one with pumpkin. Who doesn’t love pumpkin right? The crust is the same as my Mini Key Lime Pie, but the filling is slightly different as I made some adjustments to this filling so the texture is more like the pie.

Mini Pumpkin Pie Cheesecake

The Perfect Healthy Plant-Based Dessert for the Holidays

I went through a few trials to make sure these Mini Pumpkin Cheesecakes met everyone’s expectations. Even your vegan or SAD (standard American diet) friends won’t even notice there is no dairy in this wonderful dish. They will be a hit at your holiday parties or even just for your family dinner. Since these are kept in the freezer, they will last a few months so it’s perfect for your dinners. Take them out and let them stand for 5-8 minutes before serving, but do not let them get too soft.

Mini Pumpkin Pie Cheesecake

What is in the Plant-Based Mini Pumpkin Cheesecake?

All healthy ingredients. There is no oil, no added sugar, gluten-free, and no added salt! For the crust, I used vegan graham crackers (about 1 sleeve) and dates. Dates are the most natural way to sweeten any recipe and are super healthy. For the filling, I used unsalted raw cashews, light coconut milk, pure pumpkin puree (not pie filling), date syrup, pumpkin pie spice, vanilla extract, and lemon juice. That’s it! But the best part….. You don’t have to bake it!

How To Make No-Bake Plant-Based Mini Pumpkin Pie Cheesecake

For this recipe, I used the same crust that I made my Mini Key Lime Pies with. I love the texture of it and the flavor is outstanding. To be sure it is gluten-free, make sure you are using gluten-free Graham Crackers. If gluten is not a problem for you, you can use regular or vegan ones. But you can also use Pecans instead of graham crackers as well and use chopped dates to form the crust. In using dates, I often use the ones that are already chopped by Sunsweet.

Start by lining your muffin tin with liners, or parchment paper muffin liners. If using the graham cracker crust, you will use about 1 sleeve. Crumble up the crackers into a blender or food processor along with the coconut. Process until you achieve a fine meal. Then add the almond butter and pulse to combine. If using the pecan crust, add the pecans to a food processor and blend until ground. Add the dates and pulse until it is well blended.

Transfer equal amounts of the crust mixture into each of the muffin liners, pressing down with your fingers and moving the crust around to form the bottom crust. Place the muffin tin in the freezer for 10 minutes to “set”. Next blend the rest of the ingredients in a high-speed blender until you have achieved a smooth and creamy texture. The filling should be creamy with no lumps.

Remove the muffin tin from the freezer and measure the filling over the crust on each. Start with a small amount in each cavity, then go back and continue to pour the rest making sure they are all even. Top with either a walnut (for graham cracker crust) or a pecan piece and place back in the freezer for 4 hours. When ready to serve, remove and let it thaw slightly for 5-8 minutes, then serve.

Store the remaining amount in the freezer for up to 2 months.

Mini Pumpkin Cheesecake 400x500

Plant-Based Mini Pumpkin Pie Cheesecake

Yield: 12
Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes

The holidays are fast approaching and that of course means... a yummy decadent dessert! Pumpkin Pie is always the favorite and if you are whole food plant-based, I've got you covered! This easy no-bake Plant-Based Mini Pumpkin Cheesecake is awesome! It's oil-free, gluten-free, sweetened only with dates, and super easy to make.

Ingredients

  • Graham Cracker Crust:
  • 1 1/2 Cups Gluten Free graham crackers (about 1 sleeve
  • 1/4 Cup Almond butter
  • Pecan Crust:
  • 1 1/2 Cups pecans, chopped
  • 1 Cup dates
  • Filling:
  • 1 Cup unsalted raw cashews
  • 1/2 Cup light coconut milk (can)
  • 1/2 Cup pumpkin puree plus 2 heaping Tbsp.
  • 1/2 Cup date syrup
  • 1 Tbsp. pumpkin pie spice
  • 1 Tsp. pure vanilla extract
  • Juice from 1/2 lemon

Instructions

  1. Line a muffin tin with muffin liners, or parchment paper liners.
  2. For Graham Cracker Crust, add the crackers to a high-speed blender or food processor, and pulse until you achieve a fine meal. Add the almond butter and continue to pulse until it is well blended and set aside.
  3. For the Pecan Crust, if using whole dates, chop into pieces and remove all pits. Or use chopped dates from a bag (by Sunsweet). Add the pecans to a food processor and blend until it is ground up. Add the dates and continue to pulse until well combined.
  4. Measure out the crust into 12 equal amounts and place the mixture into each of the muffin liners. Press down with your fingertips to move around and flatten to create the bottom crust.
  5. When all cavities are filled, place the muffin tin in the freezer for 10 minutes.
  6. Prepare the filling by blending the rest of the ingredients in a high-speed blender until very smooth and creamy.
  7. Remove the muffin tin from the freezer and pour the filling on top of the crust in each liner. Start by using a little in each, then go back and continue filling until they are all even.
  8. Top with a walnut piece or pecan and place in the freezer for 4 hours.
  9. When ready to eat, let it thaw for about 5-8 minutes, then serve. Be careful not to let it get too soft before serving or it will not be firm.

Notes

These mini cheesecakes can be stored in the freezer for up to 2 months. Make sure they are well covered.

For the filling, if you do not have a high powered blender, soak the cashews in hot water for 10 minutes.

When using pumpkin, make sure you are using pure pumpkin puree and not pumpkin pie filling. The pumpkin pie filling is a looser filling and not as firm.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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