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!
- Sugar free
- Cream cheese free
- Gluten free
- Dairy free
Pumpkin spice season just got a lot better with my healthy pumpkin cheesecake tarts! 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!
Healthy pumpkin cheesecake tarts are the perfect fall treat!
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.
More Healthy Fall Dessert Recipes
WATCH HOW I MADE MY HEALTHY MINI PUMPKIN TARTS
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. You can see the ones I used on the kitchen gadgets page of my amazon shop account.
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 tarts in the freezer at least 2 hours or overnight.
Step 4: Thaw and top
Thaw the tarts 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!
Looking for more? Try more healthy vegan no bake cheesecakes!
- Chocolate Fudge Mini Cheesecake with Peanut Buter whip
- No Bake Snickers Cheesecake Bars
- Mini Chocolate Cheesecakes
- Dulce De Leche Cheesecake
- Raw Vegan Strawberry Cashew Cheesecake
- Vegan Mango Cheesecake
- Key Lime Pie Cheesecake
- Butterfly Pea Cheesecake
- Pink Pitaya Cheesecake
If you try this Vegan 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 Mini Pumpkin Cheesecakes
- Food processor
For the Chocolate Almond Crust
For the Pumpkin Vanilla Cheesecake Filling
- 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.
**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.