Vegan Pumpkin Mini-Cheesecake {Dairy Free + No Bake}

This easy, no-bake vegan pumpkin cheesecake recipe is perfect for Thanksgiving or Halloween! Make one big mold or 12 mini cheesecakes. Topped with a homemade date caramel, these will send you straight to fall heaven!

three stacked vegan pumpkin mini cheesecakes with date caramel topping on a white plate

It’s October, Fall is in full mode… it’s time for everything pumpkin! You guys have loved the vegan strawberry cheesecake that I posted this summer so much that I knew I’d have to do a Fall version: a vegan pumpkin cheesecake.

If you haven’t tried making cheesecake with cashews, now’s the perfect time to start. It makes the creamiest and delicious vegan cheesecake filling – and it’s really not as weird as it sounds.

The addition of pumpkin spice and pumpkin puree makes this vegan pumpkin cheesecake utterly irresistible. It’s like biting into fall – it’s instantly comforting!

To take these mini cheesecakes to the next level, we spoon some vegan date caramel sauce on top of the vegan pumpkin cheesecake filling! OMG, right?

side view of three stacked individual vegan pumpkin cheesecakes on a plate

Make these Vegan Pumpkin Mini Cheesecakes for a party and everyone will love you!

These bite-sized vegan pumpkin cheesecakes are the best for parties as they’re small and easy to eat without a plate!

I also love individual servings because it makes portion control so much easier – you know the reasonable thing to do is having one mini-cheesecake and that’s it, you can’t pretend you didn’t know that slice was pretty big haha.

Now try eating just one mini vegan pumpkin cheesecake if you can! ????enjoy! ????

a hand holding a bite-sized vegan pumpkin cheesecake with caramel topping

If you tried this vegan pumpkin cheesecake recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

three bite-sized vegan pumpkin cheesecakes stacked on a white plate
5 from 1 vote

Vegan Pumpkin Mini Cheesecake with Caramel {Dairy Free + No Bake}

Take your fall baking to the next level with my amazing no-bake vegan pumpkin cheesecake recipe! Make one big mold or make 12 vegan mini cheesecakes - perfect for Friendsgiving or Halloween Parties! Topped with a vegan date caramel, these will send you straight to fall heaven!

Course Dessert
Cuisine American
Keyword cheesecake, no bake, pumpkin
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 12 mini-cheesecakes
Calories 273 kcal
Author Marie



  • 1 cup raw cashews soaked for at least 3 hours - see notes
  • 1/2 cup canned pumpkin unsweetened
  • 1/4 cup coconut oil
  • 1 Medjool date pitted
  • 1/4 cup maple syrup
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon sea salt


  • 1 cup raw pecans
  • 125 g Medjool dates about 7, pitted
  • 1/3 cup shredded coconut
  • 1 teaspoon coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt


  • 4 Medjool dates pitted
  • 1/4 cup non-dairy milk
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut butter optional
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt


For the filling

  1. Drain and rinse raw cashews. Add to a high speed or classic blender (see notes) with pumpkin, coconut oil, dates, maple syrup, pumpkin spice, and sea salt. Blend until super smooth and creamy. Set aside.

For the crust

  1. In a food processor: add pecans, dates, coconut, coconut oil, cinnamon and sea salt. Pulse until “dough” forms and comes away from the edge.
  2. Grease a muffin tin (see notes) with coconut oil. Roll crust dough into 12 round balls. Press each flat between the palm of your hands and press into each muffin tin. Repeat until muffin tin is filled. 

  3. Spoon filling mixture evenly amongst 12 muffin tins, then freeze for 4 hours or overnight. (If freezing overnight, unmold and let sit on the counter for about 15 minutes before serving so it's not too hard). 

  4. To unmold, run a clean knife around the cheesecake bites and lift with a fork or an offset spatula to turn them out.

For the date caramel

  1. Add dates to a mixing bowl and pour hot water to cover. Let soak for 10 minutes, then drain and add to a blender or food processor and blend until smooth with remaining ingredients. Drizzle over cheesecakes and serve.

Recipe Notes

If you have a high-speed blender, you can soak the cashews for 3 hours. If you don't, I'd recommend soaking them overnight to make sure the batter is as smooth as possible.
I used a silicon muffin tin like this one to make the unmolding super easy. You can also make them in small ramequins and eat the cheesecake without unmolding.

Nutrition Facts
Vegan Pumpkin Mini Cheesecake with Caramel {Dairy Free + No Bake}
Amount Per Serving (1 g)
Calories 273 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Sodium 253mg11%
Potassium 304mg9%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 21g23%
Protein 3g6%
Vitamin A 1620IU32%
Vitamin C 0.6mg1%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Clean Eating Dairy Free Desserts Fall Recipes Gluten free Paleo Recipes Refined Sugar Free Under 300 cal Vegan Vegetarian
  1. These mini cheesecakes are taking my heart by storm! I’d devour them even without the topping but then again, I guess it just adds that extra bit of deliciousness! What a treat! This recipe is saved!

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