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    Home » Vegan Recipes

    Pumpkin Cheesecake Bites with Chocolate Crust (Vegan, GF)

    Published Nov 13, 2016 · Updated Aug 24, 2019 · 8 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    Vegan Pumpkin Cheesecake Bites with Gluten-Free Chocolate Crust

    Oh, the holiday season - an excuse to indulge, consume all the delicious treats, and eat all pumpkin everything.

    This time of year can be tricky, though, if you have dietary restrictions or try to eat a clean diet. All of the butter, cream, and sugar in everything is typically traditional but a total YIKES for people like me who try to avoid refined sugars and dairy. Many of the baked treats also contain wheat which is a no go if you are gluten-free.

    But no worries, I have your back with a super yummy, vegan & gluten-free dessert that is sure to please everyone.

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    The majority of the vegan cheesecake recipes I see floating around Pinterest are no-bake, frozen desserts. While I have tried and love these frozen cheesecakes, sometimes you really just need a traditionally baked cheesecake to hit the spot - especially during the winter holidays! These mini cheesecakes are sure to bring a lot of holiday cheer to your table or any events you may attend. They are easy to serve, require no silverware to dig into, naturally sweetened, and are just absolutely delicious bites of heaven.

    To Make the Chocolate Almond Crust:

    All you need for the crust are 4 ingredients and a blender.

    I use Bob's Red Mill Almond Flour for this recipe because it's gluten-free and low in carbohydrates. This flour is made from whole, blanched sweet almonds.

    Almonds are healthy nuts that offer:

    • vitamin E
    • manganese
    • a healthy serving of monounsaturated fats in a ¼ cup serving
    • and protein into your diet!

    Get a coupon for Bob's Red Mill here!

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Simply add the almond flour and other crust ingredients to a blender and pulse until well combined. Press into the pan you are using. (If you opt not use a pan specifically made for mini cheesecakes, you can also use a muffin tin with liners.) While you are baking the crust in the oven, start preparing your filling.

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Pumpkin Cheesecake Filling

    I went through a ton of trial and error before perfecting this cheesecake recipe, and I couldn't be happier with the taste and texture! The main components of this cheesecake to create the texture are soaked cashews and vegan cream cheese. Many vegan cream cheese products are full of less than healthy ingredients, but there are a couple of brands out there that are better quality. My favorite vegan cream cheese brand is Kite Hill (also made from almonds!)

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Just like with the crust, all you need for the filling is a blender. Blend all the ingredients until super smooth and creamy. If you don't have a high-powered blender, no worries -  I have a super cheap blender and the filling still turned out perfectly.

    Pour the filling over the crust and put the pan back into the oven. Once baked, let cool off, and then stick in the fridge to set for 3-4 hours.

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Some great toppings for these mini pumpkin cheesecakes are chocolate syrup, chocolate chips or coconut whipped cream sprinkled with some cinnamon. I personally prefer the whipped cream - it is delicious and also adds a beautiful, visually pleasing element on top.

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Vegan Pumpkin Cheesecake with Gluten-Free Chocolate Crust

    Pumpkin Cheesecake with Chocolate Crust (Vegan, GF)

    Karissa Besaw
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Cuisine Vegan
    Servings 12

    Ingredients
      

    Chocolate Crust

    • 1 cup Bob's Red Mill Almond Flour
    • ¼ cup unsweetened cocoa powder⠀
    • 1.5 Tbs coconut oil⠀ - melted
    • ½ cup pitted medjool dates⠀ (about 6-7 dates)

    Pumpkin Cheesecake

    • ½ cup soaked cashews*⠀
    • ½ cup vegan cream cheese⠀
    • ½ cup pureed pumpkin⠀
    • 1 Tbs coconut oil⠀ - melted
    • ¼ cup maple syrup⠀
    • 1 teaspoon arrowroot powder⠀ (or cornstarch)
    • ½ teaspoon ground cinnamon⠀
    • ¼ teaspoon nutmeg⠀
    • ¼ teaspoon ginger⠀

    Instructions
     

    • Preheat oven to 350 degrees and grease a mini cheesecake pan.**

    Chocolate Crust

    • Blend all crust ingredients in a blender until well combined.
    • Press into mini cheesecake pan, making each individual cheesecake crust about a ¼ inch thick. 
    • Bake for 5 minutes.

    Pumpkin Cheesecake Filling

    • Blend all cheesecake filling ingredients together in a blender until creamy and smooth.
    • Pour filling evenly over the crust (leaving about a half inch of space at the top of the pan). 
    • Bake in the oven for 20 minutes.
    • Let cool down to room temperature, and then place the pan in the fridge to set for 3-4 hours.
    • Carefully pop out the mini cheesecakes from the pan. 
    • Optional: Top with chocolate syrup, chocolate chips and/or whipped coconut cream.

    Notes

    *Soak cashews overnight in water, or soak in hot water for 30 minutes. This helps to soften the nuts. Drain and pat dry before adding cashews to blender.
    **If you can't find or prefer not to use a mini cheesecake pan, a muffin tin with liners will also work.
    Tried this recipe?Let us know how it was!

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Nicola says

      November 19, 2018 at 7:49 pm

      Is there a substitute for cashews? We have a severe cashew allergy in my house so I can't bake with them!

      Reply
      • Karissa says

        November 20, 2018 at 10:25 am

        Hi, Nicola - I'm sorry, there is not a good substitute for cashews in this recipe.

        Reply
    2. Rebecca says

      November 15, 2018 at 6:23 pm

      5 stars
      Can you provide baking instructions for making this as a full-size cheesecake?

      Reply
      • Karissa says

        November 20, 2018 at 10:28 am

        Hi Rebecca, I have not tested it as a full cheesecake.

        Reply
    3. Marie Marsh says

      November 17, 2016 at 11:47 am

      How do you make the whipped coconut cream. I'm totally new to gluten free cooking.

      Reply
      • Karissa says

        November 17, 2016 at 2:37 pm

        I have a recipe for it here: https://www.karissasvegankitchen.com/whipped-coconut-cream/ 🙂

        Reply
    4. Sharon says

      November 16, 2016 at 8:49 am

      Can the pumpkin cheesecake be made ahead of time.

      Reply
      • Karissa says

        November 17, 2016 at 2:38 pm

        Yes! I ate one on day 3 of it being in my fridge and it was still good. 🙂

        Reply

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