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*
Total Fat 18g 28%
Saturated Fat 7g 35%
Sodium 253mg 11%
Potassium 304mg 9%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 21g
Protein 3g 6%
Vitamin A 32.4%
Vitamin C 0.7%
Calcium 4.7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.