Vegan Pumpkin Cheesecake Bites: A Delicious Fall Dessert
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12-16 bites 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan, Fall
- Diet: Vegan
Ingredients
Scale
- 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.
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