These healthy Raw Vegan Pumpkin Mini Cheesecakes will be a sure winner this fall and winter because not only are they a guilt-free dessert, but one that everyone in the family will surely enjoy.

Raw Pumpkin Mini Cheesecakes [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




16 mini cheesecakes


For the crust
  • 2 cups organic pecans
  • 7 organic medjool dates
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1/2 teaspoon pink himalayan salt
For the filling
  • 1 can organic pumpkin (Farmer's Market with BPA-free can)
  • 2 cups organic cashews
  • 4 tablespoons organic coconut oil (melted/liquid)
  • 1/4 cup organic liquid sweetener (ex. maple syrup, raw honey, etc)
  • 1/2 teaspoon organic vanilla extract
  • 2 teaspoons organic ginger
  • 1 1/4 teaspoon organic nutmeg
  • 1/4 teaspoon pink himalayan salt


Prepare the crust
  1. Put all ingredients for the crust in a food processor and process until well combined and crumbly.
  2. Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
  3. Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Prepare the filling
  1. Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
  2. Fill each mini-cheesecake holder to the top with the filling mixture.
  3. Return to the freezer for approximately (1) hour or until hard and firm.
  1. Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
  2. Store in freezer because they will get soft and lose their shape if left out at room temperature.
Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.  

Nutritional Information

Per Serving: Calories: 266 | Carbs: 16 g | Fat: 22 g | Protein: 4 g | Sodium: 3 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.