Go Back
–+ servings
4.34 from 3 votes
Print
Mini Vegan Pumpkin Cheesecakes with Gingersnap Crusts
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
These mini vegan pumpkin cheesecakes are made with a creamy spiced cashew-pumpkin batter, gingersnap crusts, and topped with whipped coconut cream.
Course: Dessert
Servings: 12
Author: Alissa
Ingredients
For the Mini Pumpkin Cheesecakes
  • 12 vegan ginger snap cookies
  • 1 cup raw cashews soaked in water 4-8 hours and drained
  • 1 cup canned pumpkin puree
  • 1 very ripe banana
  • ⅓ cup agave
  • 2 tbsp. lemon juice
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
For the Coconut Whipped Cream
  • 1-14 oz. can coconut milk or cream refrigerated overnight
  • agave or maple syrup to taste
Instructions
Make the Mini Pumpkin Cheesecakes
  1. Preheat oven to 300°.
  2. Line 12 muffin cups with papers. Place a ginger snap cookie in the bottom of each paper.
  3. Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin, banana, agave, lemon juice, vanilla, cinnamon, nutmeg and salt to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed.
  4. Divide batter among muffin cups, placing a scant ¼ cup full in each.
  5. Bake 20 minutes. Cheesecakes will still be a bit soft when finished baking. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set. Serve with coconut whipped cream and a sprinkle of cinnamon.
For the Coconut Whipped Cream
  1. Open your can of chilled coconut milk or cream. You should see a semi-solid layer of coconut cream, and beneath that, a bit of coconut water that has separated out from the cream. Transfer coconut cream to medium mixing bowl. Discard the water, or save for another use.
  2. Beat with an electric mixer on high speed, until light and fluffy, about 1 minute. Add agave or maple syrup, a bit at a time, until desired sweetness is reached.
Recipe Notes

For the coconut whipped cream, the longer you refrigerate the coconut milk or cream, the better your results will be. Coconut cream will yield a slightly bigger batch, as there's less water in the can - in theory there should be no water, but I always end up with at least a little bit after a day or so of refrigeration.