Mini Pumpkin Cheesecake Bites with Almond Cream Cheese

by | Updated: December 24th, 2016 | Read time: 1 minute

People always ask you what’s your secret. While others begin diets in fits and starts, you’ve got healthy living down to an art. When they ask for your guidance, you’re honest. You drink a lot of water, get enough sleep each night and, to eat healthfully, you make sure you’re indulging your sweet tooth with good-for-you desserts, like these cheesecake bites. You’ll never crave conventional cheesecake when you’ve got these sweet, pumpkin pie spiced balls.

Mini pumpkin cheesecake bites with almond cream cheese #vegan |


Cheesecake Bites

1 (15-oz.) can pumpkin or 2.5 cups roasted pumpkin
2 Tbsp. coconut oil, plus more for greasing
1 Tbsp. vanilla
1 tsp. pumpkin pie spice
1 tsp. cinnamon
Pinch of pure stevia

Almond Cream Cheese

1-1/2 cup raw almonds, soaked overnight in airtight jar
3-1/2 cups water
Juice of 1/2 lemon
Pinch of sea salt


  1. Prepare cream cheese. Drain water and slip off almond skins. In a high speed blender, combine almonds with water, lemon juice and salt. Pulse until creamy, adding more water by the tablespoon, if needed. Chill in fridge until ready to use.
  2. Prepare the cheesecake bites. Grease mini muffin tins with coconut oil. In a high speed blender, combine all ingredients and blend until smooth. Transfer to a mixing bowl and swirl in 1 cup of almond cream cheese. Pour mixture into lightly oiled mini muffin tins and set in the fridge to harden.