Mini Pumpkin Cheesecakes

Dessert in mini form is way more fun to eat in my opinion! I make these mini pumpkin cheesecakes every year because they are just that good! They have a cinnamon cookie crust and a creamy pumpkin dairy free cheesecake filling that will make your taste buds go crazy! I hope you guys try this one out because it is sensational and one of my favorites! It makes a fantastic Thanksgiving dessert as well.

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What you will need

Raw Cashews – These delicious nuts are rich in fiber, heart-healthy fats, and protein! When you soak them and blend them up they turn into the creamiest texture that is perfect for a dairy free cheesecake filling alternative. I wouldn’t recommend substituting them for other nuts though because I haven’t tested this recipe with other nuts.

Dairy Free Cream Cheese – I love to use the one from Kite Hill.

Coconut Crea m – I use full fat canned coconut cream because that works best for the creamy texture for the cheesecake.

Pumpkin Puree – Pumpkin is rich in beta carotene, vitamin C, vitamin E, folate and iron – all which support our immune systems. Pumpkin is also a great source of fiber that helps keep things regular! I love adding it to so many recipes especially desserts.

Coconut Oil – This ingredient will help keep the cheesecake firm when chilled. It also provides healthy brain supporting fats.

Maple Syrup – I love the flavor of maple syrup in this recipe, but if you want a lower sugar version, you can use powdered monk fruit instead.

Pumpkin Spice – Don’t skip out on the pumpkin spice! It is important for the flavor.

Vanilla Extract – The vanilla really brings out the sweet flavor of the cheesecake and pairs well with the other ingredients.

Grain Free Cinnamon Cookies – My favorite brand of grain free cookies to use is the Simple Mills ones. You can substitute with your favorite cookie too of course!

Dairy Free Whip Cream – I love to add some dairy free whip on top of the mini cheesecakes because you can never go wrong with whip cream! It makes them almost like pumpkin pies with a cheesecake twist.

How to make the mini pumpkin cheesecakes

First, add the cookies to your food processor and blend until a crumb consistency forms. Pour the cookie crumbs into a bowl and mix with 2 tbsp melted coconut oil. Divide the cookie crumbs evenly among 12 silicone muffin cups and pack them down.

Next, In a food processor or blender add the raw cashews, coconut oil, and coconut cream. Blend until smooth and creamy. Add in the rest of the ingredients and blend until well incorporated. Pour the pumpkin cheesecake mixture evenly between the muffin cups.

Place cheesecakes in the freezer for a couple hours. When cheesecakes are set take them out of the muffin cups and place them in the fridge to thaw a bit. When ready to serve, top with some dairy free whip cream and some pumpkin spice and enjoy!

How to store

You can store them in the fridge for up to a week and in the freezer for up to 2 months. I guarantee that they wont last that long though!

Other recipes you will enjoy

Pumpkin Muffins with Cream Cheese Fro sting

Maple Glazed Pumpkin Spice Do nuts

Pumpkin Spice Cheesecake Dip

Mini Pumpkin Cheesecakes

colorfulsuperfoodie

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Prep Time 30

Freeze time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings 12 Cheesecakes

Equipment

1 Blender or Food Processor

Ingredients

1 cup raw cashews(soak in hot water for at least an hour)
4 oz dairy free cream cheese(room temp)
1/4 cup coconut cream(from the can)
1/2 cup pumpkin puree(room temp)
4 tbsp melted coconut oil
1/2 cup maple syrup or powdered monk fruit
1 tbsp pumpkin spice
1 tsp vanilla extract
2 cups grain free cinnamon cookies
Dairy free whip cream

Instructions

In a food processor, add your cookies and blend until a crumb consistency forms. Pour cookie crumbs into a bowl and add with 2 tbsp melted coconut oil and mix well.
Divide the cookie crumbs evenly among 12 silicone muffin cups and press down.
In a food processor or blender add the raw cashews, coconut oil, and coconut cream. Blend until smooth and creamy.
Add in the rest of the ingredients and blend until well incorporated. Pour cheesecake mixture evenly between the muffin cups
Place cheesecakes in the freezer for a couple hours. When cheesecakes are set take them out of the muffin cups and place them in the fridge to thaw a bit.
When ready to serve, top with some dairy free whip cream and some pumpkin spice and enjoy!

Notes

You can store them in the fridge for up to a week and in the freezer for up to 2 months.

Keyword cheesecake recipes, Dairy free, fall desserts, Gluten free, grain free, healthy desserts, Pumpkin, pumpkin cheesecake, refined sugar-free, vegan recipes