Mini Pumpkin Cheesecakes (Vegan)
Mini desserts just hit differently. They’re adorable, portion-controlled (in theory), and somehow feel fancier than a full-sized version.
These Mini Pumpkin Cheesecakes are creamy, warmly spiced, and perfectly rich—without dairy or eggs. Think classic pumpkin pie meets cheesecake, but in cute little handheld form.
They’re smooth, cozy, lightly sweet, and ideal for holidays, gatherings, or when you want autumn energy without baking a full pie.
Let’s do tiny and delicious.
Why This Recipe Is Awesome
First: they’re creamy and slice-clean, not dense or gummy.
Second: pumpkin + warm spices + creamy filling = comfort in dessert form.
Third: minis bake faster, chill faster, and serve easier. No awkward slicing in front of guests.
Also, they look impressive but are totally manageable. We love a low-stress glow-up.
Ingredients You’ll Need
Crust
- Graham-style vegan crumbs (1 cup)
- Melted vegan butter or coconut oil (3 tbsp)
- Brown sugar (1 tbsp)
- Pinch of salt
Cheesecake Filling
- Raw cashews (1 cup, soaked 4 hours or boiled 15 minutes)
- Pumpkin purée (¾ cup)
- Full-fat coconut milk (½ cup)
- Maple syrup (⅓ cup)
- Cornstarch (2 tbsp)
- Pumpkin pie spice (1½ tsp)
- Vanilla extract (1 tsp)
- Pinch of salt
Optional topping:
- Coconut whipped cream
- Cinnamon sprinkle
- Crushed pecans
Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, sugar, salt, and melted vegan butter until it resembles wet sand.
- Press about 1 tablespoon into each lined muffin tin cavity.
- Bake 5–7 minutes. Let cool slightly.
2. Make the Filling
- Drain soaked cashews.
- Blend cashews, pumpkin purée, coconut milk, maple syrup, cornstarch, spices, vanilla, and salt until completely smooth.
(Blend thoroughly—no graininess allowed.) - Pour over crusts, filling almost to the top.
3. Bake
- Bake for 18–22 minutes.
- Centers should look slightly set but still have a gentle jiggle.
- Turn off oven and let them sit inside with door slightly open for 10 minutes.
4. Chill
- Cool to room temperature.
- Refrigerate at least 4 hours (overnight is best).
They firm up fully as they chill.
Common Mistakes to Avoid
- Not soaking cashews long enough.
This causes grainy texture. - Under-blending.
Blend until ultra-smooth. Scrape sides often. - Overbaking.
They continue to set while cooling. - Skipping chill time.
Patience = perfect texture. - Using pumpkin pie filling instead of purée.
Not the same thing.
Alternatives & Substitutions
- No cashews?
Use vegan cream cheese (about 1½ cups) instead. - Gluten-free version?
Use gluten-free cookie crumbs. - Less sweet?
Reduce maple syrup slightly—but keep enough for structure. - Extra spice lover?
Add a pinch of nutmeg or clove. - Swirl version?
Add a small swirl of melted vegan chocolate on top before baking.
IMO, topping with coconut whipped cream right before serving takes these from “cute” to “holiday table centerpiece.”
FAQ (Frequently Asked Questions)
Do these taste coconutty?
Very mildly. Pumpkin and spices dominate.
Can I freeze them?
Yes. Freeze individually and thaw in the fridge before serving.
How long do they last?
4–5 days refrigerated in an airtight container.
Are they very dense?
They’re creamy and firm but not heavy.
Can I make them in a mini cheesecake pan?
Absolutely. Just adjust baking time slightly if needed.
Can I skip the crust?
Technically yes—but the texture contrast is worth keeping.
Final Thoughts
Mini Pumpkin Cheesecakes are cozy, creamy, and perfectly portioned for sharing (or not sharing—we don’t judge).
They’re holiday-ready, make-ahead friendly, and proof that vegan cheesecakes can be just as rich and satisfying as the classic version.
Bake them, chill them, top them with fluffy cream, and enjoy that smooth pumpkin spice magic.
Tiny dessert. Big autumn energy. 🎃
