"These pumpkin cheesecakes make the perfect healthier Fall dessert! This recipe is gluten free and vegan"
No Bake Mini Pumpkin Cheesecakes
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A Note from Feedfeed
These completely raw, no-bake cheesecakes come together in no time! The simple crust is made by combining toasted almonds, dates, and some water together. The filling is a combination of vegan cream cheese, coconut sugar, pumpkin puree, and spices. This could even be made in a tart pan for the Thanksgiving table.
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- Recipe Card
Serves or Makes: 12
Recipe Card
Crust
ingredients
- 1 cup toasted whole almonds, roughly chopped
- 9 medjool dates, pitted
- 1 tablespoon water
- 1 pinch kosher salt
Filling:
ingredients
- 1 vegan cream cheese, at room temperature
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 pinch kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Toasted pumpkin seeds (optional), for garnish
To make the crust:
Method
Step 1
Prepare a muffin pan with 12 paper liners.
Step 2
Place almonds, dates, water, and salt into a food processor. Pulse until fully mixed and sticks together.
Step 3
Divide crust evenly between liners. Press the down to cover the bottom of the liner evenly. Set in the fridge to chill.
To make the cheesecake filling:
Step 1
Add cream cheese, pumpkin purée, coconut sugar, salt, cinnamon, and pumpkin pie spice to the food processor. Blend until smooth. Distribute filling evenly between the 12 crusts.
Step 2
Garnish the top with toasted pumpkin seeds if desired. Place into the freezer to set for about 1 hour before serving.