Mini Vegan Pumpkin Cheesecakes

These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking. 

When I was growing up, my mom would make mini cheesecakes with vanilla wafer crusts. You’d plunk a cookie into the bottom of your muffin tin and have an instant crust!

I got it in my head that I wanted to use that idea to make mini vegan pumpkin cheesecakes, but using gingersnap cookies instead of vanilla wafers, since the flavor of gingersnaps goes much better with pumpkin cheesecake. It worked perfect!

No-Bake Cheesecake

Close Up of a Mini Vegan Pumpkin Cheesecake Cut in Half

When it comes to vegan cheesecake, I generally prefer no-bake. It’s obviously easier to make, and without the oven to dry out the batter, your cheesecake ends up extra creamy.

The secret to getting a no-bake vegan cheesecake to set it coconut oil. (Which also works for spreadable vegan cheeses and this vegan cheese ball, in case you were wondering!).

Coconut oil is solid at room temperature, but has a pretty low melting point. This means you can add it to your batter in liquid form, then chill the batter for a bit, during which time the coconut oil will solidify and firm up your cheesecake.

How to Make Mini Vegan Pumpkin Cheesecakes

Table Set with a Plate of Mini Vegan Pumpkin Cheesecakes, Tea Cup, Napkin, and Pumpkin

Making the Batter

Collage Showing Stages of Blending Batter for Mini Vegan Pumpkin Cheesecakes

It all starts with some soaked raw cashews. Raw is important here! Raw cashews will have a neutral flavor when compared to roasted ones, so your cheesecake will taste like cheesecake and not like nuts.

Blend the cashews up in a food processor with a bit of water. Once the mixture becomes a smooth paste you can add the rest of your ingredients: canned pumpkin puree (not pumpkin pie filling), coconut oil, some maple syrup, lemon juice for a bit of tartness, pumpkin pie spice, and salt.

Blend everything again until it’s smooth and creamy. You can give the batter a taste-test at this point to see if you’d like any flavor adjustments — like more maple syrup, spice or salt.

Assembling the Cheesecakes

Collage Showing Assembly Steps for Making Mini Vegan Pumpkin Cheesecakes: Place Cookies in Muffin Tins, Spoon Batter Into Muffin Tins

Next, line a muffin tin with papers and plunk a cookie into the bottom of each paper. Divide the batter among the muffin cups, then give the tin a gentle shake from side to side to help distribute the batter.

Chill your cheesecakes until they are set.

You can eat your mini vegan cheesecakes plain or top them with some whipped coconut cream (from this recipe) and a sprinkle of cinnamon as I’ve done here.

Hand Sprinkling Cinnamon Over a Plate of Mini Vegan Pumpkin Cheesecakes

Mini Vegan Pumpkin Cheesecake Tips & FAQ

  • Did you forget to soak the cashews ahead of time? It happens! Try boiling them for 15 minutes instead. They might not blend up quite as creamy, but they will blend.
  • Can I use a blender instead of a food processor? Possibly, but I’d do so with caution. Some blenders might not circulate the cashew mixture enough to fully blend it.
  • Can these mini cheesecakes be made gluten-free? Yup! If you can find a gluten-free vegan gingersnap cookie, use that for the crust (or make your own). Just about any appropriately-sized vegan and gluten-free cookie will work as a crust though.
  • Do these taste like coconut? I couldn’t taste the coconut at all, but if you’re concerned, use refined coconut oil.
  • These cheesecakes will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
  • Where can I find vegan gingersnap cookies? Most brands are free of eggs and dairy, but the sugar may not be vegan, as most sugar in the U.S. is processed using animal bones. Look for cookies that use organic sugar, which is processed differently. If you can’t find them in stores, try online or make your own.

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Mini Vegan Pumpkin Cheesecakes

These mini vegan pumpkin cheesecakes are as delicious as they are cute! Made with a creamy cashew-pumpkin base and gingersnap cookie crust, this two-bite dessert is perfect for everything from holiday desserts to everyday snacking.

  • 1 1/2 cups raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 2 tablespoons water
  • 3/4 cup canned pumpkin puree
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, (melted)
  • 1 tablespoon lemon juice
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 12 vegan gingersnap cookies
  • Whipped coconut cream ((optional))
  • Cinnamon ((optional))
  1. Place the cashews and water into the bowl of a food processor and blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.

  2. Add the pumpkin, coconut oil, maple syrup, lemon juice, pumpkin pie spice, vanilla and salt. Blend everything again until smooth.

  3. Line a 12 cup muffin tin with papers, then place a gingersnap cookie into the bottom of each cup.

  4. Divide the cashew batter among the cups, then give the tin a gentle shake from side to side to distribute the batter.

  5. Chill the cheesecakes until fully set, for about 4 hours in the fridge, or 1 hour in the freezer.

  6. Optionally top each cheesecake with a dollop of coconut whipped cream and a sprinkle of pumpkin pie spice.

  7. Serve.

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