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

Vegan Pumpkin Cheesecake Bites

Name: Vegan Pumpkin Cheesecake Bites: A Delicious Fall Dessert
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 15 min
Cuisine: Vegan
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)

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

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)

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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