Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites

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One of my favorite desserts is cheesecake, so for the fall I had to make a pumpkin cheesecake! These mini pumpkin cheesecake bites are really easy to make and can serve as dessert or even for breakfast!

Note: This pumpkin cheesecake recipe is fully vegan and gluten free. You can use this recipe to make a full cheesecake, or make mini cheesecake bites the way that I did here.

hand holding a mini pumpkin cheesecake

What you will need to make this pumpkin cheesecake

Filling Ingredients

  • 1 block of tofu (349 grams)
  • 1/2 cup cashews
  • juice and zest of 1/2 lemon
  • 1/4 cup coconut cream
  • 2 cups pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/4 cup cornstarch

Crust Ingredients

  • 2 1/2 cups oats
  • 2/3 cup sugar
  • dash of salt
  • 1/3 cup coconut oil
  • 1/3 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
mini pumpkin cheesecakes stacked up

How to make these vegan pumpkin cheesecake bites

  • To a food processor, add the tofu, cashews*, lemon juice and zest, coconut cream, pumpkin, maple, sugar, vanilla, cinnamon, nutmeg, allspice, ginger, and cornstarch. Blend until you get a soft and creamy texture. Set the filling aside.
  • *Note: soak the cashews in water overnight, or in boiling water for 1 hour.
  • To a new bowl, combine the crust ingredients and mix them well.
  • Line a muffin pan with muffin liners.
  • Add the oat crust to the bottom of each muffin cup. Press down the crust so that it is tightly packed.
  • On top, add the cheesecake filling to each muffin cup.
  • Bake the cheesecakes for 35-40 minutes at 350F/175C, until the top starts to form a golden crust.
  • This recipe makes about twenty pumpkin cheesecakes bites.

If you liked this recipe, you might also like this vegan blueberry cheesecake.

hand holding a mini pumpkin cheesecake

Pumpkin Cheesecake Bites

Gaby Dimova
These pumpkin cheesecake bites are vegan and gluten free. They are also super easy to make and so delicious!
5 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 20
Calories 187 kcal

Equipment

  • food processor
  • muffin pan
  • large bowls
  • muffin liners
  • mixing spoons

Ingredients
  

Filling Ingredients

  • 1 block tofu 349 grams
  • 1/2 cup cashews
  • juice and zest of 1/2 lemon
  • 1/4 cup coconut cream
  • 2 cups pumpkin puree
  • 1/3 cup maple syrup
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/4 cup cornstarch

Crust Ingredients

  • 2 1/2 cups oats
  • 2/3 cup sugar
  • dash of salt
  • 1/3 cup coconut oil
  • 1/3 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1 flax egg 1 tbsp ground flax seeds + 3 tbsp water

Instructions
 

  • To a food processor, add the tofu, cashews*, lemon juice and zest, coconut cream, pumpkin, maple, sugar, vanilla, cinnamon, nutmeg, allspice, ginger, and cornstarch. Blend until you get a soft and creamy texture. Set the filling aside.
  • *Note: soak the cashews in water overnight, or in boiling water for 1 hour.
  • To a new bowl, combine the crust ingredients and mix them well.
  • Line a muffin pan with muffin liners.
  • Add the oat crust to the bottom of each muffin cup. Press down the crust so that it is tightly packed.
  • On top, add the cheesecake filling to each muffin cup.
  • Bake the cheesecakes for 35-40 minutes at 350*F/175*C, until the top starts to form a golden crust.
  • This recipe makes about twenty pumpkin cheesecakes bites.

Video

Nutrition

Sodium: 4mgCalcium: 48mgVitamin C: 1mgVitamin A: 4449IUSugar: 15gFiber: 2gPotassium: 145mgCalories: 187kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 8gProtein: 4gCarbohydrates: 26gIron: 1mg
Keyword pumpkin cheesecake
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How to store the pumpkin cheesecake bites/ Do they need to be refrigerated?

Once the cheesecake has cooled off, store it in container with a lid. It should be stored in the fridge.

How long does it last?

The cheesecake will stay fresh for 5-7 days.

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