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Vegan Pumpkin Cheesecake Bites

Vegan Pumpkin Cheesecake Bites on a fall table
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Creamy, no-bake vegan pumpkin cheesecake bites with a nutty, date-sweetened crust, inspired by family traditions and perfect for fall gatherings. These mini cheesecakes are gluten-free, dairy-free, and easy to customize for any diet or occasion.

  • Author: Dana
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 20 minutes (includes chilling)
  • Yield: 12 bites 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 cup raw cashews, soaked for at least 4 hours and drained
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup coconut cream (scoop the thick part from a can of chilled coconut milk)
  • 1/4 cup pure maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 cup pitted Medjool dates
  • 3/4 cup walnuts or pecans
  • Pinch of salt (for crust)

Instructions

  1. Line a muffin tin with silicone or paper liners.
  2. In a food processor, pulse the walnuts or pecans, dates, and pinch of salt until the mixture sticks together when pressed.
  3. Press a heaping tablespoon of the crust mixture into the bottom of each muffin liner, flattening with your fingers. Place the tin in the freezer while you make the filling.
  4. Blend the soaked and drained cashews, pumpkin puree, coconut cream, maple syrup, lemon juice, vanilla, cinnamon, nutmeg, ginger, and salt in a high-speed blender until completely smooth and creamy.
  5. Spoon the filling over each crust, smoothing the tops.
  6. Freeze for at least 3 hours or until firm.
  7. Let bites thaw at room temperature for 10–15 minutes before serving. Garnish with a sprinkle of cinnamon, a drizzle of maple syrup, or coconut whipped cream if desired.
  8. Store leftovers in an airtight container in the freezer for up to 2 weeks.

Notes

For nut-free bites, use sunflower seeds or oats in place of nuts for the crust, and swap cashews for soaked sunflower seeds or silken tofu in the filling. Try flavor twists like orange zest or a berry swirl for variety. Great for parties, after-school snacks, or cozy fall treats!

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/vegan-pumpkin-cheesecake-bites/