Raw [Vegan] Pumpkin Cheesecake Bites

These Raw [Vegan] Pumpkin Cheesecake Bites are a simple, decadent Fall dessert. They are creamy, rich, naturally sweetened, and packed with pumpkin!

These mini sized cheesecake bites would make the perfect dessert for a family holiday gathering! You can make them ahead of time, store them in the freezer, and have them ready when you need them.

You don’t need any special springform pans for these cheesecakes, just a regular muffin tin and some parchment paper. They are basically only two layers, so they’re quick to come together. And they’re versatile, so if you aren’t feeling pumpkin, you can add a different flavoring to the cheesecake layer.

But let’s be real, YOU WANT THE PUMPKIN.

Ingredients In a Raw Pumpkin Cheesecake ->

• FOR THE CRUST – the crust is made up of just dates and almonds. That’s it! Just pulse them together in a food processor and you’re set!
• CASHEWS – most vegan cheesecake recipes call for cashews as the base, and for good reason! They always yield a super creamy consistency. (I used these from Now Foods because I use basically ALL of their nuts/seeds)
• LEMON JUICE – to give it that little bit of tanginess that you need in a good cheesecake
• FULL-FAT COCONUT MILK – also for creaminess, full-fat is important because it is thicker and helps provide a really nice consistency.
• COCONUT OIL – it helps the filling become nice and silky
• MAPLE SYRUP – my favorite sweetener for just about anything, but I think the flavor of maple goes perfectly with the pumpkin for those Fall vibes.
• PUMPKIN PUREE – of course we have to use some real pumpkin in there, you will swirl it into the filling and make it look like a piece of art
• PUMPKIN SPICE – you can’t have a pumpkin dessert without pumpkin spice, DUH.

These cheesecakes only require a few simple ingredients, and come together so quickly! You can even make it into a full-size cheesecake if you really wanted to. But I think the mini ones are just so cute.

Take these to your next Fall family get together and impress the fam!

Looking for more vegan dessert recipes?

• [Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream
• Raw [Vegan] Chocolate Mousse Pie
• Rocky Road Rice Krispie Treats

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*This post is sponsored by Now Foods, all opinions are my own. Thank you for being here and supporting The Wheatless Kitchen!

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Raw [Vegan] Pumpkin Cheesecake Bites

Servings 12 mini cheesecakes

Ingredients

Crust

• 1 cup pitted medjool dates
• 1 cup raw almonds

Cheesecake Layer

• 1 cup raw cashews (soaked for 4 hours)
• ¾ cup full-fat coconut milk
• ⅓ cup coconut oil (melted)
• ½ cup real maple syrup
• juice of 1 lemon

Pumpkin Swirl

• ½ cup pumpkin puree (not pumpkin pie filling)
• ½ tsp pumpkin pie spice
• 1 tsp real maple syrup

Instructions

• If your dates are not soft and sticky, then soak them in hot water for about 10 minutes. Once softened, combine the dates and almonds in a food processor, and pulse until the mixture starts to come together and looks a little bit like a dough. It should stick together when you press it with your fingers. 
• Before you form the crusts, cut out squares of parchment paper a little bit bigger than the size of the muffin cup. Use your hands to crinkle them up, then flatten them back out. This makes it easier to form them into each muffin cup.
• Add the parchment paper to each cup, then take 1 tbsp of the crust dough and use your fingers to press it down into the bottom of each one, creating an even layer.
• Next, make the cheesecake layer by adding the soaked cashews, lemon juice, coconut milk, coconut oil and syrup into a blender and blend until smooth. You may have to scrape the sides a bit, just keep blending until creamy. 
• Carefully pour the cashew mixture into the muffing tins until they are about 3/4 to the top.
• In a small bowl, mix together the pumpkin puree, pumpkin pie spice and maple syrup, then take about 1 tsp of the pumpkin and gently dollop it on top of the cheesecakes. Swirl with a knife or toothpick until it is just starting to get incorporated. If you don't swirl it in, then you are left with big clumps of pumpkin that don't freeze well.
• Place the muffin pan on a flat surface in the freezer for a couple of hours so they can harden. When you want to take them out of the muffin tins, just run a butter knife along the outside and then gently pull up on the parchment paper. You can eat them right out of the freezer, or keep them in the fridge for a softer consistency.