Gluten-Free Vegan No-Bake Mini Pumpkin Cheesecakes
These healthy plant-based 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 everyone will love!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Grain-Free | No-Bake | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
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 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.
Notes
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. 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.