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.
I particularly like them because of their small size which is just the perfect amount and good for portion control.
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 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
These No-Bake Vegan Pumpkin Mini Cheesecakes are not only filled with nutrient-dense ingredients like healthy fats and natural sweeteners, but they’re vegan, gluten-free, grain-free, dairy-free, no-bake, paleo-friendly, contain no refined sugars and best of all, tastes delicious!
Want more healthy dessert recipes? Check out Vegan No-Bake Peanut Butter Cheesecake, Raspberry Lemon Mini Cheesecakes, Strawberry and Raspberry Cheesecake Hearts or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes you will love!
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 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 Himalayan Pink 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
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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: 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 #3: Technically canned pureed pumpkin is not considered an official “raw food” because it has been heated over 118 degrees, and this recipe would be considered an “almost raw” dessert for this reason. However, it is still a no-bake/uncooked dessert.
Gluten-Free Vegan No-Bake Mini Pumpkin Cheesecakes
Yield 12 mini cheesecakes
Vegan / Gluten-Free / Dairy-Free / Egg-Free / Soy-Free / Grain-Free / No-Bake / Paleo-Friendly / No Refined Sugar
For the crust:
- 2 cups organic pecans
- 1 cup organic medjool dates (pitted)
- 2 tablespoons organic coconut oil
- 1 - 2 pinches Himalayan pink salt
For the filling:
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 12 mini-cheesecake holders, then press the mixture down firmly and evenly in each bottom.
- Place the pan in the freezer to firm while you are preparing the filling.
Prepare the filling:
- Optional: Soak the cashews in filtered/purified water for 20-30 mintues, then rinse and drain. This extra step will make the cashews soft and the mixture extra smooth and creamy.
- Add all ingredients for the filling to a Vitamix and blend until it's well combined and smooth. Adjust the sweetener and/or spices to your preference.
- Remove the cheesecake pan from the freezer and divide the filling between the 12 mini-cheesecake holders.
- Return the cheesecake pan to the freezer for approximately 1 hour, or until they become firm.
- Store 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 10-15 minutes before serving so they can thaw slightly.
- Optional: Add a dollop of homemade whipped cream topping, organic pumpkin seeds, or leftover crumbs from the crust.
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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.
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