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 is 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.
Here's Why This Recipe Works
My top 3 favorite reasons:
- Perfect Size For Portion Control
- Can Be Prepared In Under 15 Minutes
- Made With Clean, Real Food Ingredients
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.
How To Make This Recipe: 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.
Frequently Asked Questions
Are These Healthy?
In my opinion, yes!
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 ½ 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, contains no refined sugars, and is Medical Medium® Compliant.
Can I Make These Without a Cheesecake Pan?
Yes!
You can also use standard-size muffin cups to make individual mini cheesecakes. My favorite kind to use is these silicone muffin cups because they are re-usable and easy to clean.
What Kind of Toppings Can I Use?
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
Karielyn's Expert Tips + Ingredients Substitutions
Here are some of my 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:
- No-Bake Peanut Butter Cheesecake
- Raspberry Lemon Mini Cheesecakes
- Strawberry and Raspberry Cheesecake Hearts
- or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )
Gluten-Free Vegan No-Bake Mini Pumpkin Cheesecakes
Ingredients
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
- ¼ cup organic refined coconut oil
- ¼ cup organic maple syrup
- 2 teaspoons organic pumpkin pie spice
- ½ teaspoon organic 100% pure vanilla extract*
- ¼ teaspoon Himalayan pink salt
Instructions
Advanced preparation:
- 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, or high-speed blender, and blend on HIGH speed until it is creamy and 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.
Optional toppings:
- Add a dollop of homemade whipped cream topping, organic pumpkin seeds, or leftover crumbs from the crust.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
The recipe and photographs for "Gluten-Free Vegan No-Bake Mini Pumpkin Cheesecakes" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Chocoviv says
I love this cheesecake! It was so easy to make!
Karielyn Tillman says
Hi there Chocoviv! Yay! I'm so happy to hear that. Thanks for trying out the recipe and for letting me know you liked it 🙂
Shweta says
Hi! If I used a muffin pan instead of a mini cheesecake pan, would it work? I am guessing if frozen it should pop right out. Am I missing something?
Karielyn says
Hi there Shweta! Yes, absolutely! Even better though, just place the cheesecake mixture in a paper muffin cup or silicone muffin cup THEN place it in the muffin pan. Both the paper and silicone muffin cup will peel right off easily. Or, you can even skip both the paper muffin cups and silicone muffin cups and put the cheesecake mixture directly into a silicone muffin pan. I've done all three!
Thanks for your question and I hope you enjoy the recipe 🙂
Lenore says
Hi! These sound amazing! Sadly I can't have coconut oil, what can I substitute? Thanks!
Karielyn says
Hi there Lenore! I'm sorry to hear that you can't have coconut oil 🙁
All of my raw, vegan cheesecakes are made with coconut oil, and even though I, personally, have never made a raw, vegan cheesecake without coconut oil, I'm sure it could be done.
The coconut oil in my recipe is really essential, as it is what "holds" the cheesecake together and keeps it solid. When the cheesecakes are placed in the freezer, they become solid and when thawed slightly, resemble the texture of a traditional cheesecake.
What I would do is Google "raw vegan cheesecake without coconut oil" and see if there is another version that would work for you.
Thank you for your question and I hope you are able to find one you can enjoy 🙂
Colorful Canary says
Looks delicious! Thanks for the recipe, I featured it on my blog at ColorfulCanary dot com!
Karielyn says
Hi there Colorful Canary! Thanks so much!! It was an awesome recipe and I shared it on social media...thank you for including my recipe 🙂
Amber says
Do you soak the cashews (for the filling) first, or put them in the Vitamix dry?
Karielyn says
Hi Amber! I do it both ways when using cashews for raw cheesecakes, and it really depends on how much time I have. If I'm in a hurry, I don't soak them, if I'm not, I will soak them.
However, taking the extra time to soak them makes a ~big~ difference because the mixture comes out extra creamy and smooth. But you can do it either way and it will still taste good!
Thanks for the question and I hope you enjoy the recipe 🙂
Nadine says
Karielyn, about the only thing I can have as a sweetner is Stevia. The honey or maple syrup still has way too high a sugar content for me. Do you have an idea if this would work and how much I could use? Thank you.
Karielyn says
Hi there Nadine! I'm not really familiar with using Stevia, but I don't see why you couldn't try it. The maple syrup really doesn't play a big part in the texture...that really comes from the cashews and coconut oil. I would just use whatever the Stevia substitution amount is for 1/4 cup maple syrup/raw honey, taste it and then adjust it to your preference. This isn't an overly sweet cheesecake like traditional cheesecakes, so you may even be able to get away with less sweetener.
You could also try Xylitol (non-GMO) or Raw Coconut Crystals which are both low glycemic, and I've used both before, although I haven't tried them with a raw cheesecake recipe.
Thanks for your question and I hope you are able to get one of those to work 🙂
Cathie says
Could you use pumpkin you've cooked and puréed yourself?
If so, what quantity?
Karielyn says
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 🙂
Jenny says
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 says
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 😉
Lexi says
These were SO delicious!
Karielyn says
Thanks so much Lexi! They're super easy to make and ~so~ good...thanks for letting me know you liked the recpipe 😉
Coco says
Canned pumpkin is not raw. So these are *almost raw.
Karielyn says
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 😉