No Bake Mini Pumpkin Cheesecakes

"These pumpkin cheesecakes make the perfect healthier Fall dessert! This recipe is gluten free and vegan"
-- @wellbymel_

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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



  • 1 cup toasted whole almonds, roughly chopped
  • 9 medjool dates, pitted
  • 1 tablespoon water
  • 1 pinch kosher salt



  • 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:


  • 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.

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