These no-bake vegan pumpkin caramel cheesecakes are not only stunning, they’re packed with all-natural ingredients. Grab your 2.4”x1.4” silicone molds and your food processor to prepare three scrumptious layers of (mostly) raw ingredients. A combination of nuts, seeds, coconut, cacao, maple syrup and coconut oil are pulsed into a crumbly base. Steamed pumpkin, soaked cashews, coconut cream, coconut oil and maple syrup are blended with pumpkin pie spice into a creamy consistency. Then a cinnamon-caramel layer is concocted with dates, plant-based milk, coconut oil and spices. Top each mini cake with whipped coconut cream and pumpkin seeds.

Three Mini Vegan Pumpkin Cakes Show Three Layers – a Crumbly Base, Pureed Creamy Pumpkin Middle and Caramel Top Made from Dates.

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Mini Vegan Pumpkin Cakes (No-Bake)

Prep Time 1 hour

Chill Time 6 hours

Total Time 7 hours

Servings 8

Calories 29 kcal

Author Minako Umehara

Ingredients

Base

(Dry)

1/3 cup raw pecans soaked water for 4-5 hours and rinsed
3 Tbsp. sunflower seeds
2 Tbsp. shredded coconut
1/2 Tbsp. raw cacao powder
1/2 Tbsp. raw cacao nib
Pinch of pink salt

(Wet)

1 Tbsp. maple syrup
2 tsp. melted coconut oil

Pumpkin Layer

3.5 oz. raw cashews soaked in water 2-4 hours then rinsed
7 oz. peeled and cored Japanese pumpkin or butternut squash cut into chunks
1/2 cup coconut cream or coconut milk
6 Tbsp. coconut oil
4 Tbsp. maple syrup
1/2 tsp. pumpkin pie spice

Cinnamon-Caramel Layer

15 medjool dates soak in warm water for 15 minutes and drain
1/2 cup plant-based milk
1 Tbsp. melted coconut oil
1 tsp. vanilla extract
1/4 tsp. cinnamon
pinch of salt

Garnish

1 can coconut cream chill overnight
1-2 Tbsp. maple syrup
Pumpkin seeds

Instructions

Base: Using food processor or blender, pulse dry ingredients until processed but slightly crumbly. Add wet ingredients and pulse a few more times. Press mixture into base of 8 2.4"x1.4” silicone molds.
Pumpkin layer: Place pumpkin in microwave-safe bowl and cook 4 minutes or until tender. In high-speed blender, place pumpkin layer ingredients and blend until smooth. Add more sweetener and spice if desired. Pour filling over base, leaving room for caramel. Freeze until set.
Cinnamon caramel layer: Remove seeds from dates and blend with cinnamon caramel ingredients. Pour caramel over pumpkin layer and freeze more than 5 hours or until set.
Garnish: Scoop solidified coconut cream in a bowl. Beat with electric hand mixer until consistency is a thick whipped cream. Add maple syrup and stir until combined.
Remove cakes from molds and garnish with whipped cream and pumpkin seeds.