No-Bake Vegan Mini Pumpkin Pie Cheesecakes

It’s the holidays and that means yummy dessert! Especially Pumpkin Pie. But if you’re whole food plant based and want a healthy version but tastes decadent, I’ve got you covered. These super easy, No-Bake Vegan Mini Pumpkin Pie Cheesecakes are oil free, gluten free, and super simple!

Oil Free Vegan Pumpkin Pie Cheesecake

Thanks to my friend Alison who shared this recipe with me from The Glowing Fridge. I made some adjustments to it like removing the coconut oil, to make it whole food plant based.

I also have my own Homemade Pumpkin Pie Spice that I use. The ones at the store are all a little different and I’ve found some brands I don’t really like the balance of flavors so I make my own to get it just the way I like it!

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If you have a high speed blender you don’t need to soak your cashews. But if your blender isn’t that powerful, you’ll want to soak them for at least an hour in warm water to soften them. I can’t recommend a Vitamix enough because it makes the filling so smooth and creamy!

Perfect Healthy Vegan Dessert for Holiday Parties

These pumpkin pie cheesecakes are so delish that your non-vegan friends won’t even notice there’s no dairy! Bring these to your holiday party or family dinner! (Just make sure to keep them in the freezer and only take them out about 5-10 minutes before serving so that they don’t get too soft.)

How to make No-Bake Vegan Mini Pumpkin Pie Cheesecakes

Ingredients

• 1.5 cups pecans
• 1 cup dates, pitted
• pinch salt
• 1 cup cashews, unsalted
• 1/2 cup light coconut milk
• 1/2 cup pure pumpkin not pumpkin pie filling
• 1/2 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 1/2 lemon, juiced

Instructions

• Line a muffin tin with parchment paper muffin liners.
• Chop the dates into pieces & make sure all pits are removed.
• Add the pecans to a food processor and blend until ground. Add the dates & salt, and pulse until well combined.
• Transfer equal amounts of the date/pecan mixture to each of muffin liners. Press down with your fingers to create the crust. (you’ll want to wet your fingers because it gets sticky)Place muffin tin the freezer for 10 minutes.
• Blend the rest of the ingredients in a high speed blender until smooth and creamy. Remove the muffin tin from the freezer and pour the pumpkin filing over the crust.
• Top with extra pecan pieces if desired and freeze for 4 hours.
• Remove from freezer to thaw for 5-10 minutes and then serve. Store leftovers in the freezer.

More Pumpkin & Holiday Recipes you might like:

• Savory Roasted Pumpkin Seeds
• Pumpkin Pie Hummus
• Homemade Pumpkin Pie Spice
• One Pot Creamy Vegan Pumpkin Pasta
• Vegan Pumpkin Spice Muffins
• Healthy Vegan Pumpkin Pancakes
• Pumpkin Pie Chia Seed Pudding

Learn How to Make Delicious Plant Based Recipes that are Quick, Easy, & Cheap!

Are new to a whole food plant based diet and a little overwhelmed? Not sure what you should and shouldn’t eat? Need help transitioning slowly with delicious & simple recipes your whole family will love that take 30 minutes or less? Let me help you with my Quick & Easy Plant Based Power Pack! I’ll give you the WFPB basics in simple to understand terms and tips on transitioning in a way that works for you. Learn more about my Quick & Easy Plant Based Power Pack HERE