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4.29 from 7 votes
Plate of Mini Vegan Pumpkin Cheesecakes with Tea Cup, Spoon and Pumpkin in the Background
Mini Vegan Pumpkin Cheesecakes
Prep Time
20 mins
Chill time
4 hrs
Total Time
4 hrs 20 mins

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.

Course: Dessert
Cuisine: American
Servings: 12
Calories: 221 kcal
Author: Alissa Saenz
  • 1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
  • 2 tablespoons water
  • ¾ cup canned pumpkin puree
  • ½ cup maple syrup
  • cup coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • ½ 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.

Nutrition Facts
Mini Vegan Pumpkin Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 221 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 7g35%
Sodium 148mg6%
Potassium 154mg4%
Carbohydrates 20.9g7%
Fiber 0.9g4%
Sugar 10.5g12%
Protein 3.1g6%
Calcium 2mg0%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.