Raw Vegan Pumpkin Mini Cheesecakes


These healthy Raw Vegan Pumpkin Mini Cheesecakes will be a sure winner this fall because not only are they a guilt-free dessert, but one that everyone in the family will surely enjoy.

I particularly like them because of their small size which is just the perfect amount and good for portion control.

They are super easy to make using only a food processor for the crust and a Vitamix for the pumpkin filling.

The hardest part is waiting for them to harden in the freezer!

They are also versatile because you can just sprinkle some of the crust mixture on top for garnish or top them with some homemade whipped coconut cream for an extra treat.

A typical dairy pumpkin cheesecake can contain the following ingredients: crust:  graham cracker crumbs, brown sugar, (1) stick of butter, filling: (3) packages of cream cheese, (3) eggs,  1 1/2 cups of sugar, pumpkin puree, sour cream and all-purpose flour.

These Raw Vegan Pumpkin Mini Cheesecakes are not only filled with nutrient-dense ingredients like healthy fats and natural sweeteners, but they’res raw, vegan, gluten-free, grain-free, dairy-free, no-bake, no refined sugars and best of all, tastes delicious!




5 Fast Facts Pumpkin:

  • high in beta-carotene
  • full of iron, zinc and vitamin C
  • rich in anti-oxidants
  • 246% RDA of vitamin C
  • good source of B complex vitamins

5 Fast Facts About Cashews:

  • packed with dietary fiber
  • rich in “heart friendly” mono-saturated fatty acids
  • rich source of minerals
  • high in magnesium and copper
  • excellent source of antioxidants

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Pecans:

  • contains naturally occurring anti-oxidants
  • helps to lower cholesterol
  • high quality source of protein
  • contains more 19 vitamins and minerals
  • excellent source of vitamin E

5 Fast Facts About Dates:

  • natural energy booster
  • high in iron content
  • rich in potassium
  • good source of dietary fiber
  • excellent source of vegan protein

5 Fast Facts About Raw Honey:

  • contains anti-bacterial and anti-fungal properties
  • contains immune boosting anti-viral properties
  • super high in B vitamins: B1, B2, B3, B5 and B6
  • contains natural anti-oxidants that block free radicals
  • high in minerals magnesium and potassium

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cups contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption
























Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!



Tip #1:  You can substitute the nuts you use in the crust.  I’ve used both pecans and almonds and both were good.

Tip #2:  You can substitute the sweetener you use in the filling – just use your favorite liquid sweeter.  For vegan, you can use maple syrup.

Tip #3:  This recipe makes 12 mini-cheesecakes using this Norpro mini-cheesecake pan.  I haven’t tried it yet in a bigger 8 – 9 inch cheesecake pan, so I don’t know if it would be enough for a single, larger cheesecake.

Tip #4:  Technically canned pureed pumpkin is not considered an official “raw food” because it has been heated over 115 degrees, and this recipe would be considered an “almost raw” dessert for this reason.  However, it is still a no-bake/uncooked dessert.


Raw Vegan Pumpkin Cheesecake (Raw, Vegan, Gluten-Free, Grain-Free, Dairy-Free, Paleo-Friendly, No Bake, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


For the crust

  • 2 cups organic pecans
  • 7 organic medjool dates
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1/2 teaspoon pink himalayan salt

For the filling

  • 1 can organic pumpkin (Farmer's Market with BPA-free can)
  • 2 cups organic cashews
  • 4 tablespoons organic coconut oil (melted/liquid)
  • 1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
  • 1/2 teaspoon organic vanilla extract
  • 2 teaspoons organic ginger
  • 1 1/4 teaspoon organic nutmeg
  • 1/4 teaspoon pink himalayan salt


Prepare the crust
Step 1 Put all ingredients for the crust in a food processor and process until well combined and crumbly.

Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.

Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Prepare the filling
Step 2 Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.

Fill each mini-cheesecake holder to the top with the filling mixture.

Return to the freezer for approximately (1) hour or until hard and firm.
Step 3 Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.

Store in freezer because they will get soft and lose their shape if left out at room temperature.

Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.



How To Make Whipped Coconut Cream Topping (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


  • 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
  • 2 - 4 tablespoons organic unrefined granular sweetener
  • 1 teaspoon organic vanilla bean powder (or organic vanilla extract)


Step 1 Put a can of full-fat coconut milk in the refrigerator overnight.

When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom.

Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie).

Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract).

Mix on high setting with the "whisk" attachment until it becomes thick.

Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc.



Raw Organic Kosher Gluten-Free Vegan Superfoods


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10 comments to Raw Vegan Pumpkin Mini Cheesecakes

  • Canned pumpkin is not raw. So these are *almost raw.

    • Karielyn

      Hi Coco! You’re right…pureed pumpkin isn’t 100% raw (because it is heated over 115 degrees) but I was mostly trying to focus on the fact that it wasn’t a baked/cooked dessert (as traditional cheesecakes are).

      I don’t get really obsessive about labels (technically maple syrup, peanut butter, chipotle powder, even some raw almonds, etc) aren’t 100% raw, but I include them in my high raw diet because they are whole/real foods and minimally processed, which is more important to me than technicalities of adhering to a strict label.

      But I understand what you are saying and assure you that I definitely wasn’t trying to mislead anyone by labeling it “raw”. And, I’ll make a note in the recipe.

      Thanks so much for your input and for sharing my recipe ;)

  • […] These healthy Raw Vegan Pumpkin Mini Cheesecakes will be a sure winner this fall and winter because not only are they a guilt-free dessert, but one that everyone in the family will surely enjoy. This recipe was adapted from Karielyn’s recipe on thehealthyfamilyandhome.com. […]

  • Jenny

    These are really fantastic! I take them to work frozen and put them in the fridge to thaw a bit before lunch. Excellent early afternoon healthy treat.

    • Karielyn

      Hi there Jenny! I’m so glad to hear that you enjoyed them and you are so right…they are the perfect healthy treat during the day!

      I love them because they keep me satisfied and content for a long time.

      Thanks for trying out the recipe and for taking the time to let me know you like it, I really appreciate it ;)

  • Could you use pumpkin you’ve cooked and puréed yourself?
    If so, what quantity?

    • Karielyn

      Hi there Cathie! Although I’ve never tackled making my own pumpkin puree’ (it’s on my one day to-make list!), I don’t see why that wouldn’t work. I would just use the same amount as the canned version since the only ingredient in the canned version I use is 100% pumpkin.

      Thanks for your question and that you enjoy the recipe :)

  • […] 18. Raw Vegan Pumpkin Mini Cheesecakes by The Healthy Family and Home […]

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