Take the pumpkin out of the pie and put it into these adorable (and better-for-you) mini cheesecakes. Made with pumpkin puree and warm spices, each diminutive dessert is rich, creamy and has just the right amount of fall-inspired flavor. The crust, which is quickly formed from four whole food ingredients, adds a layer of sweet, crumbly goodness that flawlessly complements the filling. Great for your socially distant holiday gatherings, the perfectly portioned treats are charming, convenient and sure to give guests pumpkin to talk about.
No-Bake Mini Vegan Pumpkin Cheesecakes
Ingredients
Crust
- ½ cup almond flour
- ½ cup oat flour
- 4 Tbsp. coconut oil melted
- 3 Tbsp. coconut sugar
Filling
- 7 oz. vegan cream cheese
- ¾ cup canned coconut cream solid part only*
- 1 cup raw cashews plus more for garnish
- 1/3 cup pure maple syrup
- ½ cup pumpkin puree
- 1 Tbsp. arrowroot powder**
- 1 Tbsp. cinnamon plus more for garnish
- 1 tsp. vanilla extract
- ½ tsp. salt
Instructions
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In mixing bowl, stir together crust ingredients until well combined.
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Evenly spoon crust into four mini cheesecake pans (or one standard-sized cheesecake pan). Using your fingertips, flatten until crust is formed on bottom of pan.
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In food processor, combine filling ingredients; blend until smooth, about 3 to 4 minutes.
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Evenly distribute cheesecake mixture over crusts. Freeze 3 to 4 hours, depending on dish size.
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When ready to serve, run knife along the outside edges to gently loosen cheesecakes from dish. Remove from pans; let sit at room temperature 15 minutes.
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Garnish with toppings of choice.
Recipe Notes
For a vegan-friendly whipped cream, try coconut milk and maple syrup.
*Refrigerate the can of coconut cream overnight to aid in separating the solid portion from the liquid, making it easy to scoop out the solid part.
**A suitable substitute is cornstarch.
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