As the chill of fall arrives and the days grow shorter, I find myself drawn to the comforting flavors of the season. There’s nothing quite like the scent of cinnamon, nutmeg, and fresh pumpkin filling the air. Growing up, pumpkin desserts were always present at our holiday gatherings — whether it was pumpkin pie, pumpkin bread, or pumpkin muffins. But as the years passed, my culinary journey led me to explore plant-based cooking. That’s when I started experimenting with creating vegan versions of my favorite desserts. This led to the creation of these Vegan Pumpkin Cheesecake Bites. These little bite-sized wonders bring together the warm flavors of fall, the creamy richness of a traditional cheesecake, and the lightness of a plant-based dessert. They’re perfect for sharing with family and friends, and they’re sure to be a hit at your next gathering. The best part? They’re not just delicious, but they’re easy to make, packed with wholesome ingredients, and utterly satisfying.
Table of Contents
The Story Behind Vegan Pumpkin Cheesecake Bites
Creating a Vegan Version of a Classic Fall Favorite
Pumpkin is an ingredient that has always been close to my heart. Growing up in a multicultural family, I was fortunate to experience diverse flavors and culinary traditions. My Yiayia taught me how to make spanakopita, while my mom shared her iconic pumpkin pie recipe that was passed down through generations. However, as I embraced a plant-based lifestyle, I realized I couldn’t always enjoy the rich, indulgent desserts I once loved. I wanted to recreate these classic fall desserts with a twist, something that fit my new lifestyle but still captured the comforting flavors of fall. After many trials, I came up with these Vegan Pumpkin Cheesecake Bites—a dairy-free, egg-free version of my family’s favorite fall dessert.
These bites were inspired by my memories of Thanksgiving dinners, where the pumpkin pie was always the star of the dessert table. But I wanted to make them more accessible, easier to share, and more in line with my plant-based approach. Using vegan cream cheese and coconut milk as the base for the filling gives the cheesecake the right texture, while dates and almonds make for a perfect crust. It’s incredible how simple, whole food ingredients can come together to create a dessert that’s so indulgent yet light. These Vegan Pumpkin Cheesecake Bites are perfect for those of us who are looking for healthier options without compromising on flavor.
The Influence of Seasonal Flavors and Family Traditions
The arrival of autumn always reminds me of the joy of cooking with my loved ones. In our home, fall is a time for gathering around the table, sharing stories, and savoring the comfort of familiar dishes. Every year, the smell of pumpkin, cinnamon, and cloves fills the house as I begin preparing my favorite fall recipes. Making these pumpkin cheesecake bites has become a new tradition in our family, one that reflects both the warmth of our past and the changes we embrace. I like to serve them at family dinners, where everyone can enjoy a bite-sized taste of fall. Whether it’s around a table full of extended family, a cozy afternoon with my daughter Emily, or a gathering with friends, these vegan cheesecake bites never fail to bring joy to the occasion.
The Ingredients You’ll Need
Essential Ingredients for Vegan Pumpkin Cheesecake Bites
To make these Vegan Pumpkin Cheesecake Bites, you’ll need a handful of simple, wholesome ingredients. Here’s the rundown:
- Pumpkin Puree – This is the heart of the recipe. Opt for canned 100% pumpkin puree (not pumpkin pie filling) for the best flavor. Pumpkin adds not only a rich, earthy taste but also a nice dose of nutrients, including beta-carotene, which is great for skin and eye health.
- Vegan Cream Cheese – This gives the cheesecake its signature creamy, rich texture. Brands like Tofutti, Daiya, and Miyoko’s offer plant-based cream cheese options that blend beautifully into this filling. Look for one that has a neutral taste to avoid overpowering the pumpkin.
- Coconut Milk – To keep it dairy-free, I use full-fat coconut milk. The richness of the coconut milk helps to create a smooth and luscious filling. If you’re allergic to coconut, you can swap it out for almond or cashew milk, though the texture may differ slightly.
- Dates – Dates serve two purposes in this recipe. They naturally sweeten the crust and bind the ingredients together. Make sure your dates are soft, as hard dates can be difficult to blend. Medjool dates are my go-to for their softness and rich flavor.
- Almonds or Walnuts – These nuts form the base of the crust. I prefer almonds for their mild flavor, but walnuts give it a slightly richer taste. You can also substitute the nuts with gluten-free graham crackers if you prefer.
- Cinnamon, Nutmeg, and Ginger – These spices add the warmth of fall to your cheesecake bites. The combination of cinnamon, nutmeg, and ginger creates a perfect balance that complements the pumpkin.
- Vanilla Extract – Adds depth and complexity to both the crust and the filling. Vanilla brings out the sweetness of the pumpkin and enhances the overall flavor.
Why These Ingredients Are Perfect for Fall Desserts
The ingredients in this recipe were chosen not only for their flavor but for their connection to the fall season. Pumpkin is a quintessential fall ingredient, known for its deep, savory-sweet flavor and its versatility in both sweet and savory dishes. The coconut milk adds richness and gives the dessert a luxurious mouthfeel, while the dates offer natural sweetness without refined sugars. The use of whole nuts in the crust brings in some healthy fats, giving the bites a satisfying crunch. These ingredients come together to create a dessert that’s both nostalgic and modern, light yet indulgent, and perfect for fall.
Step-by-Step Instructions for Making Vegan Pumpkin Cheesecake Bites
Step 1: Preparing the Crust
Start by preheating your oven to 350°F (175°C). While the oven heats, prepare the crust by pulsing your almonds (or walnuts) and dates in a food processor. Pulse until the mixture is finely chopped and sticks together when pressed. This process should take just a minute or so. If the mixture is too dry, add a few more dates to bind it together. Once it’s ready, divide the crust mixture evenly among the mini muffin tin cups or a mini cheesecake pan. Press it down firmly to ensure that it holds together when baked. Bake the crust for 8-10 minutes, or until it’s lightly golden and set. This step is crucial because it provides the foundation for the filling, giving your bites the right texture. Let the crust cool completely before adding the filling.
Step 2: Making the Filling
For the filling, in a large bowl, combine the vegan cream cheese, pumpkin puree, coconut milk, cinnamon, nutmeg, and ginger. Use a hand mixer or stand mixer to blend everything until smooth and creamy. Taste the filling and adjust the sweetness if needed. If you prefer a sweeter filling, add a touch of maple syrup or more dates. Once the filling is ready, spoon it into the cooled crusts, making sure to smooth the top with a spatula for an even finish. If you want a decorative swirl on top, you can lightly swirl the filling with a toothpick or a knife. Once all the cups are filled, place the muffin tin in the fridge for at least 4 hours, or overnight if possible. The bites will set and firm up in the fridge, making them perfect for serving.
Tips and Tricks for Perfect Vegan Pumpkin Cheesecake Bites
How to Avoid Common Mistakes
Making these pumpkin cheesecake bites is relatively easy, but there are a few common mistakes you should avoid to ensure they turn out perfectly:
- Don’t Overmix the Filling: While it’s important to combine all the ingredients thoroughly, you don’t want to overmix. Overmixing can lead to a runny filling that won’t set properly in the fridge.
- Pack the Crust Firmly: When pressing the crust into the muffin tin, make sure it’s packed tightly. This will prevent it from crumbling when you bite into it. Use the back of a spoon to press it down evenly.
- Let Them Set in the Fridge: Don’t rush the setting time. These cheesecake bites need time in the fridge to firm up. If you try to eat them before they set, they’ll be too soft.
Customizing Your Vegan Pumpkin Cheesecake Bites
There are endless ways to get creative with these vegan pumpkin cheesecake bites:
- Add Chocolate Chips: If you’re a fan of chocolate, mix some dairy-free chocolate chips into the filling for a rich, chocolatey contrast.
- Crushed Nuts for Topping: After filling the crust, sprinkle some crushed walnuts, pecans, or even a few chocolate shavings on top for extra texture.
- Make a Pumpkin Spice Drizzle: For an extra burst of flavor, create a quick pumpkin spice glaze to drizzle over the top of the bites before serving.
- Gluten-Free Version: Simply swap the nuts with gluten-free graham crackers to make a gluten-free version of this treat.
Vegan Pumpkin Cheesecake Bites: A Delicious Fall Dessert
- Total Time: 4 hours 15 minutes
- Yield: 12–16 bites 1x
- Diet: Vegan
Description
These Vegan Pumpkin Cheesecake Bites bring together the warm flavors of fall, the creamy richness of a traditional cheesecake, and the lightness of a plant-based dessert. They’re perfect for sharing with family and friends, and they’re sure to be a hit at your next gathering. Easy to make, packed with wholesome ingredients, and utterly satisfying.
Ingredients
- 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 cup vegan cream cheese (like Tofutti, Daiya, or Miyoko’s)
- 1/2 cup full-fat coconut milk (or almond/cashew milk)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1 1/2 cups Medjool dates (softened)
- 1 cup almonds or walnuts (for crust)
Instructions
- Preheat your oven to 350°F (175°C). Prepare the crust by pulsing almonds (or walnuts) and dates in a food processor until finely chopped and sticky.
- Divide the crust mixture among mini muffin tin cups or a mini cheesecake pan. Press firmly to compact.
- Bake the crust for 8-10 minutes, or until lightly golden. Allow to cool.
- For the filling, combine vegan cream cheese, pumpkin puree, coconut milk, cinnamon, nutmeg, ginger, and vanilla extract in a large bowl. Blend until smooth using a hand or stand mixer.
- Spoon the filling into cooled crusts. Smooth the tops with a spatula or create a decorative swirl.
- Refrigerate for at least 4 hours, or overnight for best results, to let the bites set.
Notes
Ensure your dates are soft, as hard dates may not blend easily. Adjust sweetness by adding maple syrup or extra dates, if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Fall
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 12g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
FAQ Section
What is the best way to store Vegan Pumpkin Cheesecake Bites?
Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months if you want to make them ahead of time.
Can I make these bites ahead of time?
Yes! These cheesecake bites are best made ahead of time. They need a few hours (or overnight) to chill and set in the fridge. Making them the day before allows the flavors to meld and the texture to firm up.
Can I make these bites ahead of time?
Yes! These cheesecake bites are best made ahead of time. They need a few hours (or overnight) to chill and set in the fridge. Making them the day before allows the flavors to meld and the texture to firm up
Conclusion
These Vegan Pumpkin Cheesecake Bites are the perfect fall treat—light, indulgent, and bursting with the warm spices of the season. Whether you’re preparing for a Thanksgiving dinner, a casual family gathering, or just want to treat yourself to something sweet and plant-based, these bites are sure to impress. They’re easy to make, free from dairy and eggs, and packed with wholesome ingredients. I hope you enjoy making them as much as I have, and may they bring warmth, joy, and a little extra sweetness to your fall season.
👉 I hope you loved making these Vegan Pumpkin Cheesecake Bites—they’re a perfect blend of creamy, spiced pumpkin and a deliciously crunchy crust that will have everyone coming back for more! These bite-sized treats are ideal for any occasion, from a casual family gathering to a holiday party.
Looking for more vegan desserts? Our Vegan Walnut Pâté Faux Gras is a savory delight, perfect as a vegan appetizer. Or, if you’re craving something fruity, try our Peach Cobbler, a warm, comforting dessert that’s also vegan-friendly.
For more plant-based recipes to satisfy your sweet tooth, check out our Vegan Chocolate Chip Cookie Dough Bars. Or, for another fun twist on pumpkin flavors, our Pumpkin Spice Latte Recipe is sure to be a hit!
If you love a creamy dessert like these cheesecake bites, don’t miss our No-Bake Blueberry Cheesecake for another easy and satisfying treat.
Don’t forget to share your creations with us! Join us on our Facebook Page and Facebook Group, and follow us on Pinterest for more delicious updates and inspiration!