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    Home » No-Bake Desserts

    Healthy Mini Pumpkin Cheesecake

    Published: Nov 29, 2019 · Modified: May 1, 2025

    healthy vegan mini pumpkin cheesecake
    Jump to Recipe Jump to Video Print Recipe

    Healthy mini sized pumpkin cheesecakes. My mini pumpkin cheesecakes are made with totally healthy ingredients! And, they are no bake!

    My Mini Pumpkin Cheesecake Recipe is:

    • Super easy to make!
    • No-bake!
    • Sugar free
    • Cream cheese free
    • Gluten free
    • Dairy free
    • Vegan

    Pumpkin spice season just got a lot better with my healthy pumpkin cheesecakes! These are made with soaked cashews instead of cream cheese, making them a healthier option! The texture is so smooth and creamy you won’t even realize that you’re eating a healthy treat!

    Craving ice cream but in a healthy way? Try my Thick Smoothie Bowl Recipe! Smoothie bowls are a super quick, easy and healthy no bake dessert recipe to satisfy your sweet tooth immediately.

    HEALTHY PUMPKIN CHEESECAKE INGREDIENTS

    For the Chocolate Almond Crust:

    • 1 cup almonds
    • 1 cup pitted dates
    • ¼ cup raw cacao powder
    • ½ tsp pure vanilla extract
    • ¼ tsp cinnamon

    For the Healthy Pumpkin Vanilla Cheesecake Filling:

    • 1 ½ cups raw cashews
    • ½ cup dates
    • ½ tsp pure vanilla extract
    • ½ cup full fat coconut milk
    • ¼ cup coconut oil
    • ⅛ tsp pink sea salt
    • ½ cup pumpkin puree
    • 2 tsp pumpkin pie spice
    • 2 tbsp pure maple syrup

    TIPS FOR MAKING THE BEST HEALTHY MINI PUMPKIN CHEESECAKES

    USE RAW CASHEWS. Raw will give you a creamy texture without any cream cheese!

    SOAK CASHEWS IN WATER OVERNIGHT. Soaking is necessary to soften cashews so they can blend smooth and create a cream cheese texture.

    BLEND HALF OF THE BATTER WITH PUMPKIN FOR A DOUBLE LAYER HEALTHY PUMPKIN CHEESECAKE! For a fun double layer effect, blend the pumpkin into only half of the cheesecake batter.

    FREEZE OVERNIGHT TO SET. To set cheesecake, make sure to freeze it at least 2 hours, but preferably overnight if you have the time.

    ALLOW TO STAND AT ROOM TEMPERATURE BEFORE SERVING. Soften cheesecake for 15-30 minutes on your counter before serving for the best smooth cheesecake texture.

    WATCH HOW I MADE MY HEALTHY MINI PUMPKIN CHEESECAKE

    HOW TO MAKE HEALTHY MINI PUMPKIN CHEESECAKES

    Step 1: Soak the cashews overnight

    Soaking the cashews allows them to soften and blend into a delicious creamy texture. I usually soak mine in a glass container overnight. But, in a pinch, you can soak them for 1 hour in hot water while you prepare the rest of your recipe.

    Step 2: Prepare the crust

    Combine in a blender or food processor: 1 cup almonds, 1 cup pitted dates, ¼ cup cacao powder, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon.

    The texture should look pretty crumbly. But, when you press into your tart molds it will come together. Make sure to divide the mixture evenly between the tart molds before you press it down. I’ve forgotten how much I’ve used before and have had way too much in one mold!

    I used silicone mini tart molds.

    Step 3: Make the healthy pumpkin cheesecake filling

    Layer 1: In a blender or food processor combine the soaked cashews, soaked dates, vanilla, coconut milk, coconut oil, and sea salt. Puree until smooth and creamy.

    Divide half of this batter between the 6 tart molds. Leave half of the mixture in the blender. Place your tarts in the freezer at least 30 minutes to firm up.

    Layer 2: Add pumpkin puree, pumpkin pie spice, and maple syrup to the remainder of the filling in the food processor. Process until smooth. Divide this pumpkin batter on top of the vanilla layer.

    Cover and place your mini pumpkin cheesecakes in the freezer at least 2 hours or overnight.

    Step 4: Thaw and top

    Thaw the pumpkin cheesecake at least 15 minutes before serving. Top with some more spice and pumpkin seeds. The apple topping from my apple pie cheesecake also tastes good on these!

    You can store these in airtight containers in the freezer for up to a month!

    FAQ's

    Frequently asked questions about my no bake mini pumpkin cheesecake recipe.

    HOW DO I MAKE THIS PUMPKIN CHESECAKE INTO NO BAKE BITES?

    Instead of using mini tart molds, simply divide the crust and then the pumpkin cheesecake batter evenly between mini cupcake molds lined with mini cupcake holders. Follow all ingredients an instructions the same.

    HOW DO I MAKE A LARGE HEALTHY PUPMKIN CHEESECAKE INSTEAD?

    For a large healthy pumpkin cheesecake, double all the ingredients and then press the crust then the topping into a 9" spring form pan lined with parchment paper. Follow all instructions the same as for the smaller cheesecakes.

    IS THIS PUMPKIN CHEESECAKE VEGAN?

    Yes! All ingredients in my healthy pumpkin cheesecake recipe are totally gluten free, dairy free, and vegan friendly.

    More Healthy No-Bake Dessert Recipes You're Going to Love!

    • Vanilla Cheesecake without Cream Cheese
    • Dulce De Leche Cheesecake without Cream Cheese
    • Chocolate Cheesecake without Cream Cheese
    • Chocolate Fudge Cheesecake without Cream Cheese
    • Almond Pulp Chocolate Cheesecake without Cream Cheese
    • Key Lime Pie Cheesecake without Cream Cheese
    • Pink Pitaya Cheesecake without Cream Cheese
    • Blueberry Cheesecake without Cream Cheese
    • Blueberry Vanilla Cheesecake without Cream Cheese
    • Strawberry Cheesecake without Cream Cheese
    • Mango Cheesecake without Cream Cheese
    • Matcha Cheesecake without Cream Cheese
    • Butterfly Pea Cheesecake without Cream Cheese
    healthy pumpkin cheesecake

    If you try my Healthy Mini Pumpkin Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    healthy vegan mini pumpkin cheesecake

    Healthy Mini Pumpkin Cheesecakes

    Pumpkin spice season just got better with my healthy pumpkin cheesecakes! Made with cashews instead of cream cheese, this treat is much healthier!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    2 hours hrs
    Total Time 3 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 6 tarts
    Calories 648 kcal

    Equipment

    • Food processor
    • Mini tart molds

    Ingredients
      

    For the Chocolate Almond Crust

    • 1 cup almonds
    • 1 cup pitted dates
    • ¼ cup raw cacao powder
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon cinnamon

    For the Pumpkin Vanilla Cheesecake Filling

    • 1 ½ cups raw cashews soaked overnight**
    • ½ cup dates soaked ~15 minutes
    • ½ teaspoon pure vanilla extract
    • ½ cup full fat coconut milk
    • ¼ cup coconut oil melted
    • ⅛ teaspoon pink sea salt
    • For layer 2:
    • ½ cup pumpkin puree
    • 2 teaspoon pumpkin pie spice
    • 2 tablespoon pure maple syrup sub 1 soaked date

    Instructions
     

    • In a food processor, process the alternative ingredients.
      Divide the mixture evenly between 6 mini tarts.
      Press into the molds. Set aside.
    • In a blender, combine the cashews, dates, vanilla, coconut milk, coconut oil, and salt until smooth.
    • Divide half the mixture between the 6 molds.
      Place the molds into the freezer.
    • Add the pumpkin puree, pumpkin pie spice, and maple syrup to the rest of the mixture. Process until smooth.
      Pour the pumpkin mixture over the first layer.
    • Place the tarts back in the freezer and freeze at least 2 hours.
    • Best served thawed ~15 minutes at room temperature.
    • Store the tarts covered in the freezer up to 1 month.

    Video

    Notes

    **In a pinch, you can soak the cashews for ~1 hour in hot water instead of overnight
     
     
    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Serving: 1mini pumpkin cheesecakeCalories: 648kcalCarbohydrates: 49gProtein: 12gFat: 47.7gSaturated Fat: 15.1gPolyunsaturated Fat: 5.5gMonounsaturated Fat: 14.7gSodium: 48mgPotassium: 774mgFiber: 7gSugar: 4gVitamin A: 1646IUVitamin C: 2.32mgCalcium: 111mgIron: 3.46mg
    Keyword easyhealthypumpkincheesecakebites, easyminipumpkincheesecake, healthynobakepumpkincheesecake, healthypumpkincheesecakeeasy, healthypumpkincheesecakenobake, healthypumpkincheesecakenocreamcheese, healthypumpkincheesecakerecipe, minipumpkincheesecake, minipumpkincheesecakenobake, minipumpkincheesecakenocreamcheese, minipumpkincheesecakerecipe, minipumpkincheesecakevegan, nobakeminipumpkincheesecake, nobakepumpkincheesecake, nobakepumpkincheesecakenocreamcheese, nobakepumpkincheesecakerecipe, nobakepumpkincheesecakerecipehealthy
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Candy

      March 12, 2022 at 2:10 pm

      5 stars
      These are the cutest mini pumpkin cheesecakes ever! I love all the healthy ingredients in them

    2. Sam

      October 09, 2022 at 2:36 pm

      5 stars
      These are sooo good!! I love all your no bake cheesecake recipes!

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    Rosemary Squires registered dietitian of the hint of rosemary blog

    Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

    In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

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