Gluten free vegan mini pumpkin cheesecakes. Creamy cashew-based cheesecakes with pumpkin and all the fall spices.
I’m still all about those pumpkin desserts. For me, it’s pretty much through Christmas that I’m making pumpkin muffins, pumpkin pie, pumpkin bread and now these mini pumpkin cheesecakes. I just can’t get enough!
My favorite way to make a dairy free cheesecake is with raw cashews. Once they are soaked, they become soft and blend into a creamy texture that is perfect for cheesecakes and cream-based sauces. When I discovered the magic of cashews a few years ago, I was hooked. Now it’s the only thing I use to make the BEST creamy dairy free cheesecakes.
You’ve got to have a good crust when it comes to cheesecake. In this recipe, I’m featuring my favorite gluten free baking brand, Bob’s Red Mill! I used their Super-Fine Almond Flour in this simple press-and-bake crust. I’m loving their new resealable bags. So great for storage! I actually keep my almond flour in the fridge to keep it fresher longer. I also added a little of their Gluten Free Oat Flour to the crust. It’s crumbly like a cookie crust, but no cookies are needed. So easy!
If you haven’t made a cashew-based dairy free cheesecake, please oh please give this gluten free vegan mini pumpkin cheesecake recipe a try. You get that creamy cheesecake texture we all love, but without the cream cheese. It’s pretty magical. These are individual cheesecakes too, which are great for serving at dinner parties or get-togethers with your girlfriends. The perfect little pumpkin cheesecake bite.
- 3/4 cup Bob’s Red Mill almond flour
- 1/3 cup Bob’s Red Mill oat flour
- 2 tablespoons coconut sugar or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3 tablespoons refined coconut oil, melted
- 2 tablespoons molasses or pure maple syrup
- 1 1/2 cups raw cashews, soaked in warm water 30 minutes or in fridge overnight
- 3/4 cup pure pumpkin puree
- 5 tablespoons refined coconut oil, melted
- 1/3 cup pure maple syrup
- 3 tablespoons coconut sugar or brown sugar
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon pure vanille extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- diary free whipped coconut cream {optional}
- Preheat oven to 350 degrees. Prepare cupcake pan by lining with silicone cupcake liners or parchment paper cupcake liners, for easy removal.
- To make crust, mix together almond flour, oat flour, coconut sugar, cinnamon and salt in mixing bowl. Add melted coconut oil and molasses. Continue to blend until combined.
- Divide crust into prepared cupcake pan. Bake for 12-14 minutes. Allow to cool completely in pan on cooling rack, while you make cheesecake filling.
- Drain soaked cashews. Add cashews, pumpkin puree, coconut oil, maple syrup and coconut sugar to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy {scrape down sides with rubber spatula for even blending}.
- Add lemon juice, vanilla, cinnamon, ginger and nutmeg. Blend an additional minute.
- Top each chilled crust with even layer of cheesecake mixture, filling just to the top of cupcake liner.
- Place cheesecakes in freezer to set, 3-4 hours or until firm.
- Once set, remove cheesecakes from liners and store in refrigerator for a traditional soft cheesecake texture. For a firm texture, store in freezer.
- When ready to serve, top cheesecakes with dairy free whipped coconut cream. Serve chilled.
This post has been sponsored by Bob’s Red Mill. All opinions are my own. Check out more delicious healthy recipes, snag coupons and find stores near you at bobsredmill.com!
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YUM to everything here in this post! WOW! You had me at Vegan Cheesecake!