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