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No-Bake Mini Vegan Pumpkin Cheesecakes
Prep Time
3 hrs 30 mins
Total Time
3 hrs 30 mins
 
Servings: 14
Calories: 252 kcal
Author: Nicolette
Ingredients
Crust
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
  1. In mixing bowl, stir together crust ingredients until well combined.
  2. 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.
  3. In food processor, combine filling ingredients; blend until smooth, about 3 to 4 minutes.
  4. Evenly distribute cheesecake mixture over crusts. Freeze 3 to 4 hours, depending on dish size.
  5. 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.
  6. 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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Nutrition Facts
No-Bake Mini Vegan Pumpkin Cheesecakes
Amount Per Serving
Calories 252 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Sodium 133mg6%
Potassium 158mg5%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 8g9%
Protein 5g10%
Vitamin A 1362IU27%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.