These healthy plant-based Gluten-Free Vegan No-Bake Pumpkin Mini Cheesecakes are an easy recipe made with only 8 clean, real food ingredients in just a few steps. They’re the perfect creamy pumpkin vegan dessert that’s also gluten-free, dairy-free, soy-free, paleo-friendly contains no refined sugar and are Medical Medium compliant.
These healthy Gluten-Free Vegan No-Bake 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.
Gluten-Free Vegan No-Bake Pumpkin Mini Cheesecakes
Here’s why this recipe works:
I love these mini cheesecakes because their small size 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 cheesecake filling.
And the hardest part is waiting for them to harden in the freezer!
They are also versatile because you can just sprinkle pumpkin seeds or even some of the crust mixture on top for garnish.
In addition, you can also top them with my homemade whipped coconut cream for an extra special treat.
A Healthy Plant-Based Gluten-Free Vegan Dessert
A typical S.A.D. (Standard American Diet) dairy pumpkin cheesecake can contain the following ingredients:
S.A.D. (Standard American Diet) Pumpkin Cheesecake Ingredients
Typical Crust Ingredients: graham cracker crumbs, brown sugar, (1) stick of butter
Typical Filling Ingredients: (3) packages of cream cheese, (3) eggs, 1 1/2 cups of white sugar, pumpkin puree, sour cream, all-purpose white flour
My No-Bake Vegan Pumpkin Mini Cheesecakes are made with nutrient-dense ingredients like healthy fats and natural sweeteners.
And this plant-based dessert is vegan, gluten-free, grain-free, dairy-free, soy-free, no-bake, paleo-friendly, contain no refined sugars and are Medical Medium compliant.
How To Make Gluten-Free Vegan No-Bake Pumpkin Mini Cheesecakes: Step-by-Step Instructions
Here is how to make this recipe and I’ll show you with step-by-step instructions below.
Before beginning, set aside a 12-cavity mini cheesecake pan.
Step 1: Prepare the Cashews
Firstly, soak the raw cashews in a bowl filled with filtered/purified water for about 30-60 minutes.
This step is optional but is well worth the extra time.
For example, soaking the cashews will make the cheesecake filling extra creamy and smooth.
However, if you are short on time, you can still make the recipe without soaking the cashews and skip this step.
Step 2: Prepare the Crust
Secondly, add all the ingredients for the crust to a food processor and process.
The mixture should have a wet, crumbly consistency.
You can use either pecans, almonds or walnuts to make the crust.
Next, divide the crust mixture evenly between the 12-cavity mini cheesecake pan.
Press the mixture firmly and evenly in each bottom and set aside.
Step 3: Prepare the Filling
Thirdly, add all the ingredients for the cheesecake filling (including the soaked cashews) to a Vitamix and blend until creamy and smooth.
Taste the mixture and adjust the sweetener and/or spices to your preference.
Step 4: Assemble
Fourthly, divide the cheesecake mixture evenly between the 12-cavity mini cheesecake pan, add it on top of the crust.
Gently tap the cheesecake pan on the countertop so the mixture settles.
Place the cheesecake pan in the freezer for approximately (1) hour, or until the cheesecakes harden.
Remove from the freezer and set the pan on the countertop for about 5-10 minutes to allow the cheesecakes to soften slightly.
This will make it easier to remove them from the cheesecake pan.
Step 5: Storage
Store the cheesecakes in the freezer until ready to serve because they will get soft if left out at room temperature.
Lastly, there are several topping options for your mini cheesecakes:
- Enjoy them plain
- Top with pumpkin seeds
- Sprinkle extra leftover crust
- Add a dollop of homemade whipped coconut cream topping
Expert Tips + Ingredients Substitutions To Make Gluten-Free Vegan No-Bake Pumpkin Mini Cheesecakes
Here are some expert tips to make this recipe perfectly:
Pumpkin Puree. Make sure you use 100% pumpkin “puree” and not pumpkin pie “filling”. In addition, try to buy the pumpkin puree in a BPA-free can if possible.
Technically canned pumpkin puree is not officially a “raw food” ingredient because it has been heated over 118 degrees. Therefore, this recipe would be considered “almost raw” or a “no-bake” recipe.
Pecans. You can substitute the nuts you use in the crust. I’ve used both pecans, almonds and even walnuts and all are good.
Coconut Oil. If you don’t like the taste and flavor of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
Cashews. Make sure to use “raw + unsalted” cashews for this recipe. I soak my cashews in filtered/purified water for about an hour before adding them to a Vitamix. This will make the cheesecake mixture extra creamy and smooth.
Maple Syrup. Can be substituted with another liquid sweetener like organic date nectar or organic coconut nectar. If you want to reduce the sugar in this recipe, use a sugar-free liquid sweetener.
Pumpkin Pie Spice. I use this high-quality organic pumpkin pie spice but feel free to use whatever you have on hand.
Vanilla Extract. If you need this recipe to be 100% Medical Medium compliant, use alcohol-free vanilla extract.
Himalayan Pink Salt. This is the salt of my preference but you can always use sea salt.
Want More Healthy Vegan No-Bake Cheesecake Dessert Recipes?
Check out these:
- Vegan No-Bake Peanut Butter Cheesecake
- Raspberry Lemon Mini Cheesecakes
- Strawberry and Raspberry Cheesecake Hearts
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with real food ingredients just like this one that you will love!
Gluten-Free Vegan No-Bake Mini Pumpkin Cheesecakes
For the crust:
- 2 cups organic pecans
- 1 cup organic Medjool dates (pitted)
- 2 tablespoons organic refined coconut oil
- 1-2 pinches Himalayan pink salt
For the cheesecake filling:
- 1 can organic pumpkin puree (15-ounce can)
- 2 cups organic raw cashews
- 1/4 cup organic refined coconut oil
- 1/4 cup organic maple syrup
- 2 teaspoons organic pumpkin pie spice
- 1/2 teaspoon organic vanilla extract
- 1/4 teaspoon Himalayan pink salt
- Optional: Soak the cashews in filtered/purified water for 30-60 minutes. This will make them soft and the mixture extra creamy and smooth. Drain and rinse them before adding to the recipe.
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
- Divide the mixture between the 12-cavity mini cheesecake pan, then press the mixture down firmly and evenly in each bottom.
- Place the cheesecake pan in the freezer to firm while you are preparing the filling.
Prepare the cheesecake filling:
- Add all ingredients for the filling to a Vitamix and blend on HIGH speed until it is creamy an smooth.
- Taste and adjust the sweetener and/or spices to your preference.
- Remove the cheesecake pan from the freezer and divide the cheesecake filling between the 12-cavity mini cheesecake pan.
- Return the cheesecake pan to the freezer for approximately 1 hour, or until they become firm.
- Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
- Remove them from the freezer about 5-10 minutes before serving so they can thaw slightly.
- Add a dollop of homemade whipped cream topping, organic pumpkin seeds, or leftover crumbs from the crust.