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Mini Vegan Pumpkin Cheesecakes

These Mini Vegan Pumpkin Cheesecakes feature an easy 3 ingredient biscuit base with a smooth and creamy pumpkin cheesecake filling, topped with a cute whipped cream pumpkin. They are the perfect mini dessert for Autumn and Halloween!

This recipe has been made in collaboration with Califia Farms. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

mini pumpkin cheesecakes with a whipped cream pumpkin on top.

Mini Vegan Pumpkin Cheesecakes

Autumn is finally here! Everyone is grabbing their slippers, lighting their candles and sipping on their pumpkin spiced lattes. Not me through… i’m over here whipping up batches of these mini pumpkin cheesecakes – haha. This is my first year of really embracing the pumpkin flavour and pumpkins in general. It’s truly delicious and can’t believe I’ve never baked with pumpkin before! You’re in for a surprise with these bite sized cheesecakes. They might be small but they’re mighty in flavour!

mini cheesecake with a bite taken out, with a cream pumpkin on top.

Layers of a mini pumpkin cheesecake

These cheesecakes are easy to make with 3 layers – biscuit base, cheesecake filling and cream topping. They’re no-bake meaning you wont need to touch your oven at all for this recipe (which is great news for our energy bills).

Biscuit base:

I am a sucker for a buttery biscuit base. You could add it to absolutely anything and it would make it taste dreamy! I used plain vegan friendly digestives, along with melted dairy-free butter. You’ll want to melt the butter and stir it into the crumbled biscuits to for the base. As these are pumpkin cheesecakes, I wanted to add a little something else to make the flavour pop, so I sprinkled in a dash of mixed all spice. It compliments the cheesecake beautifully.

Cheesecake filling:

I am biased but my no-bake cheesecake is unmatched! It’s light, creamy, melts in your mouth and best of all, is simply blended together in one blender. You’ll add all of the ingredients into a high speed blender and whizz up until thick and creamy. It usually takes 5-8 minutes, stopping and scraping down the edges of the blender a few times. To flavour the cheesecake I used some pumpkin puree and my new favourite drink, Califia Farms Pumpkin Spice. Holy moly, this is divine!

I am so excited to have partnered with Califia Farms to showcase their new Limited Edition Pumpkin Spice Cold Brew. This is literally Autumn in a drink. It is vegan, plant based made using almond milk and real pumpkin purée. It’s velvety smooth, delicious and spiced with pumpkin spice for the most incredible iced coffee! I used it to help flavour these cheesecakes. Oh WOW, you will have to try this recipe! Check out Califia Farms Pumpkin Spice Cold Brew here.

Cream Pumpkin

Have you ever seen a cheesecake with a pumpkin on top? I am a sucker for mini cheesecakes, and love decorating them with a swirl of cream. It gives them height and extra creamy flavour. When I decided on mini pumpkin cheesecakes, I knew immediately that they would be topped with a cream pumpkin. I had no idea how it would work, but I worked my magic and they turned out just perfectly. It’s a mixture of dairy-free whipping cream, orange food gel and cocoa powder. You’ll want a very thick and high quality cream in order for the pumpkin to keep its shape when at room temperature. I use ‘The Coconut Collaborative Double Cre&m‘. It’s phenomenal, and when mixed with orange food gel and cocoa powder for the orange colour, its the perfect little pumpkin. Pipe it in top of the cheesecakes using a piping bag and large star tip nozzle. Top the pumpkins with a little chocolate for the stalk- ADORABLE!

califia farms coffee drink  with mini pumpkins

How to make Mini Vegan Pumpkin Cheesecakes

  1. Base


    Make your buttery biscuit base: Blitz the biscuits in a food processor along with melted dairy-free butter . Press base into the cookie cup tin. Set aside. The tin I use is now discontinued, but I have found a similar one on Amazon, which I have linked here!

  2. Filling

    Make your cheesecake filling: Blend all filling ingredients until super smooth.
    Divide the filling evenly, pouring it on top of the crust. Chill overnight until set.

  3. Cream

    Whip up dairy-free cream, orange food gel and cocoa powder until thick. Add into a piping bag, pipe on top of the cheesecake and top with a little square of chocolate for the stalk.

pumpkin coffee with mini pumpkins

Mini Pumpkin Cheesecake FAQ

Are they vegan?

  • YES! They are fully vegan, and planet based using only vegan ingredients!

Can they be made gluten-free?

  • They sure can! Simply use gluten-free biscuits for the base to make this recipe suitable for gluten-free!

Where do I find pumpkin spice?

  • You can find it in supermarkets in the baking or spice isle. Alternatively , you can make it at home! It’s a simple mix of ground cinnamon, ground nutmeg, ground ginger, ground cloves and ground all spice.

What tin to use?

  • To help get the perfect shaped cheesecakes, you’ll want to use mini loose base, push up tins. The great thing about these tins is that you don’t even have to grease the sides for the cheesecakes as they pop right out! Click here to shop.

How to store the cheesecakes?

  • As the cheesecakes contain cream cheese and cream, they will need to be kept in the fridge. Don’t leave them in direct sunlight or anywhere warm or this could melt the cheesecakes. Once chilled in the fridge, allow them to come to room temperature slightly before tucking in.
mini pumpkin cheesecake pinterest pin

More Autumn recipes, check these out:

Mini Vegan Pumpkin Pies

Mini Vegan Apple Hand Pies

Nutella Mummy Vegan Hand Pies

Vegan Caramel Ghost Tarts

Vegan Pumpkin Hand Pies

Easy Vegan Chocolate Marshmallow Ghost Crumbl Cookies

Easy Vegan Caramel Apple Cookies

up close of no bake pumpkin cheesecakes with a gold spoon.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking!

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mini pumpkin cheesecakes with a cream pumpkin on top, with a gold spoon.

Mini Vegan Pumpkin Cheesecakes


Description

Learn how to make Mini Vegan Pumpkin Cheesecakes with a buttery biscuit base, spiced pumpkin cheesecake filling topped with a cream pumpkin. They’re vegan, easy to make and no-bake! Perfect for Halloween, Autumn and any time! 


Ingredients

Units Scale

Ingredients for the base

  • 100g of plain biscuits (you can use gluten-free)
  • 1 teaspoon of mixed all spice
  • 50g of dairy-free butter / margarine

Ingredients for the filling

  • 125g of cashew nuts (see step 1)
  • 250g of vegan cream cheese
  • 75g of icing sugar
  • 50g of coconut cream
  • 1 teaspoon of ground pumpkin spice
  • 1/2 teaspoon of ground mixed spice
  • 1 tablespoon of pumpkin purée
  • 50ml of Califia Farms Pumpkin Spice Cold Brew

Ingredients for the cream pumpkin


Instructions

Method (base)

  1. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
  2. Add the biscuits and mixed spice into a blender / food processor and blend until fine. Pour the spiced biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
  3. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

  1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
  2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream, pumpkin spice, mixed spice, pumpkin purée and Califia Farms Pumpkin Spice. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
  3. Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
  4. Place into the fridge overnight to set.
  5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.

Method (cream)

  1. Whip up the dairy-free whipping cream in a stand mixer with balloon whisk attachment. Whip this for a few minutes to thicken, then add in a drop of orange food gel. Whip this for 5-8 minutes on high speed until thick. You’ll want to use a thick cream which will hold it’s shape (my favourite is The Coconut Collaborative).
  2. Transfer the thick cream into a piping bag fitted with a large star tip nozzle and pipe a high peaked bulb on top of each cheesecake.
  3. To create the pumpkin ‘stalk’ cut up a chocolate bar ( I used Vegan KitKats) and place a little bit of the chocolate in the top of the orange pumpkin.
  4. Serve on a side plate with a spoon, and a delicious glass of Califia Farms Pumpkin Spice Cold Brew. Enjoy! 

Notes

To store: Store in the fridge. Best eaten within 2-3 days of making.

Cashew nuts: The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts! This makes them softer, which creates a grain-free and smooth cheesecake filling. 

Cream cheese: To be honest, any dairy-free cream cheese will work perfectly in this recipe. My favourites to use are: ‘Violife Cream Original’, Sainsbury’s own Free From Cream Cheese’. Any soft, and creamy cream cheese is great!

Coconut cream:  Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.

  • Prep Time: Overnight
  • Category: Cheesecakes
  • Method: No-Bake
  • Cuisine: American

Keywords: mini pumpkin cheesecakes, pumpkin cheesecake, no bake pumpkin cheesecake,

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3 Comments

  1. Barbara Penatzer
    November 11, 2022 / 10:04 pm

    What is your mixed spice?

    • November 13, 2022 / 12:13 am

      Hello,Its a mix of ground cinnamon, cloves, all spice, nutmeg and ginger xxx

  2. Audrey
    November 14, 2022 / 6:16 am

    Hi. Can the coconut cream be substituted? It seems whenever I eat a dessert with coconut as an ingredient (not the titled flavor), the taste of coconut comes through. I like coconut but if I want a pumpkin spice dessert, I don’t want to taste pumpkin spice-coconut. Thank you!

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