Vegan Pumpkin Mini-Cheesecake {Dairy Free + No Bake}

Amazing Pumpkin Vegan Mini Cheesecake - They're dairy free, refined sugar free, paleo and simply irresistible. Get the recipe on NotEnoughCinnamon.com #cleaneating

It’s October, Fall is in full mode… it’s time for everything pumpkin! You guys have loved the vegan strawberry vegan cheesecake that I posted this summer so much that I knew I’d have to do a Fall version with pumpkin.

If you haven’t tried making cheesecake with cashews, now’s the perfect time to start. It makes the creamiest and delicious filling – and it’s really not as weird as it sounds. Plus, the addition of pumpkin spice and pumpkin puree makes it even more irresistible. It’s like bitting into Fall – it’s instantly comforting!

Amazing Pumpkin Vegan Mini Cheesecake - They're dairy free, refined sugar free, paleo and simply irresistible. Get the recipe on NotEnoughCinnamon.com #cleaneating

They’re the best for parties as they’re bite-sized and everyone will love them. I also love individual servings because it makes portion control so much easier – you know the reasonable thing to do is having one mini-cheesecake and that’s it, you can’t pretend you didn’t know that slice was pretty big haha. Now try eating just one if you can! 🙊enjoy! 😊

Amazing Pumpkin Vegan Mini Cheesecake - They're dairy free, refined sugar free, paleo and simply irresistible. Get the recipe on NotEnoughCinnamon.com #cleaneating

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:


Vegan Pumpkin Mini Cheesecake with Caramel {Dairy Free + No Bake}

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Prep Time: 20 minutes

Total Time: 8 hours, 20 minutes

Yield: Makes 12 cheesecakes

Serving Size: 1 cheesecake

Vegan Pumpkin Mini Cheesecake with Caramel {Dairy Free + No Bake}

Cal: 261 - Protein: 3.3g - Fat: 18.5g - Carbs: 22g - Fiber: 3.6g - Sugar: 16.5g

Ingredients

    Filling:
  • 1 cup raw cashews (soaked for at least 3 hours - see notes)
  • 1/2 cup canned pumpkin (unsweetened)
  • 1/4 cup coconut oil
  • 1 medjool date, pitted
  • 1/4 cup maple syrup
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon sea salt
  • Crust:
  • 1 cup raw pecans
  • 125g / About 7 medjool dates, pitted
  • 1/3 cup shredded coconut
  • 1 teaspoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • Caramel:
  • 4 medjool dates, pitted
  • 1/4 cup non-dairy milk
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut butter (optional)
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt

Directions

  1. To make filling: Drain and rinse raw cashews. Add to a high speed or classic blender (see notes) with pumpkin, coconut oil, dates, pumpkin spice and sea salt. Blend until super smooth and creamy. Set aside.
  2. In a food processor: add pecans, dates, coconut, coconut oil, cinnamon and sea salt. Pulse until “dough” forms and comes away from the edge.
  3. Grease a muffin tin (see notes) with coconut oil. Roll crust dough into 12 round balls. Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled. Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight. (If freezing overnight, unmold and let sit on the counter for about 15 minutes before serving so it's not too hard). To unmold, run a clean knife around the cheesecake bites and lift with a fork or a offset spatula to turn them out.
  4. For caramel: Add dates to a mixing bowl and pour hot water to cover. Let soak for 10 minutes, then drain and add to a blender or food processor and blend until smooth with remaining ingredients. Drizzle over cheesecakes and serve.

Notes

If you have a high-speed blender, you can soak the cashews for 3 hours. If you don't, I'd recommend soaking them overnight to make sure the batter is a smooth as possible.
I used a silicon muffin tin like this one to make the unmolding super easy. You can also make them in small ramequins and eat the cheesecake without unmolding.

https://notenoughcinnamon.com/2017/10/04/vegan-pumpkin-mini-cheesecake-dairy-free-no-bake/

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:


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Amazing Pumpkin Vegan Mini Cheesecake - They're dairy free, refined sugar free, paleo and simply irresistible. Get the recipe on NotEnoughCinnamon.com #cleaneating

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posted in
Clean Eating Dairy Free Desserts Fall Recipes Gluten free Paleo Recipes Refined Sugar Free Under 300 cal Vegan Vegetarian
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