Fall in love with these no bake mini pumpkin cheesecakes that are made with simple ingredients, require no baking, are gluten free and can be made dairy free. They’re one of my all time favorite pumpkin treats.
Chances are if you’re reading this, you love pumpkin everything as much as I do! I’m so glad you’re here and can’t wait for you to make this recipe!
If you follow me on Instagram then you know I’m pumpkin year round kinda girl and that my speciality is infusing pumpkin into sweet and savory recipes in all sorts of different ways!
This pumpkin recipe is unlike any other because it tastes like pumpkin ice cream (you’ll love it!) and is the perfect portion size when you’re looking for a treat. Plus, you can feel good knowing you’re reaping the nutrition benefits from pumpkin and the rest of the simple ingredients in this recipe too! Win, win!
Pumpkin is a great source of vitamin C and A, plus fiber and potassium too! It truly is a fall superfood that I’m trying to turn into a year-round one! 🙂
Every year on Thanksgiving I’m in charge of dessert and make a pumpkin swirl cheesecake. That family recipe will be available in my NEW PUMPKIN COOKBOOK, called The Great Big Pumpkin Cookbook launching this July! Making a cheesecake is no easy job, so I’ll save that task for once a year, and continue to make these mini cheesecakes when the craving strikes!
these no bake mini pumpkin cheesecakes are:
- gluten free
- creamy with an amazing texture from the crust + the “cheesecake” part
- easy to make and no bake!
- not dairy free, but can be made dairy free if you sub non-dairy yogurt
- the perfect portion size for an after lunch or after dinner treat
- your new favorite freezer treat!
ingredients for no bake mini pumpkin cheesecakes
- pumpkin puree
- almonds
- dates
- coconut oil
- cocoa powder
- pumpkin pie spice
- sea salt
- cashews
- vanilla yogurt ( I used this one! You can also substitute for a non-dairy yogurt)
- unsweetened nut milk (I used almond milk)
- maple syrup
- lemon zest
utensils/equipment:
- muffin tin
- muffin liners
- food processor
- high-speed blender
how to make no bake mini cheesecakes
To make these pumpkin cheesecakes start by combining almonds, dates, cocoa powder, coconut oil, pumpkin pie spice and salt in a food processor and line a muffin tin with liners.
Pulse until the mixture is combined but not completely to the point where you can’t decipher the nuts and the dates. As you can see from the picture the crust is very texturized!
Press about 1 tbsp. of the crust mixture into each muffin liners, pressing down so it’s nice and snug. Place that in your freezer.
Next, combine all of the ingredients for the cheesecake part in a high-speed blender and blend until combined and creamy.
Remove the muffin tin from the freezer and pour the mixture on top of the crust so that it’s about 3/4 of the way full. Return to freezer to set for at least 6 hours or overnight.
When you’re ready to enjoy one, pop it out of the freezer and let it sit on the counter for 3-4 minutes to thaw. Then it’s ready to enjoy!
No Bake Mini Pumpkin Cheesecakes
Ingredients
for the crust:
- 1 cup raw almonds
- 1 1/2 cups pitted dates
- 3 tsp. coconut oil
- 1 tbsp. cocoa powder
- 2 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- for the filling:
- 1 cup raw cashews
- 1/2 cup vanilla yogurt or non-dairy yogurt
- 1/2 cup unsweetened nut milk I used almond milk
- 2 tbsp. pumpkin puree
- 1/4 cup maple syrup
- 1/2 tsp. lemon zest
Instructions
- Line a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
- Add all crust ingredients to a food processor and pulse until well combined. Mixture will be thick and sticky.
- Press about 1 tbsp. of the crust mixture into the base of lined muffin tin. Place in the freezer to set.
- Prepare the cheesecake filling by adding all filling ingredients to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
- Remove cheesecake crusts from freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
- Return to freezer to set completely, at least 6 hours or overnight.
- When you’re ready to have them, remove from the freezer and let thaw on the counter for about 3-4 minutes. They’ll be easy to pop out of the muffin tin and enjoy at that point!
If you like this recipe, be sure to check out my key lime version too! They’re super tart and are made with a secret ingredient that makes them more green!
more pumpkin recipes like this that you’re sure to love
- pumpkin snickerdoodle cookies
- pumpkin spice oat milk latte {GF & DF}
- baked pumpkin donuts {GF & DF}
- pumpkin chickpea blondies {GF & DF}
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Made this recipe this morning. Husband was the judge. He says it was a 5/5. Very light with just enough flavor of pumpkin. The nuts really make the recipe come together.
Love hearing that! Thanks so much for making them! 🙂