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!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
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

Calories: 187kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 4mgPotassium: 145mgFiber: 2gSugar: 15gVitamin A: 4449IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword pumpkin cheesecake
Tried this recipe?Let us know how it was!

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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