🎃 Mini Raw Pumpkin Cheesecakes (No-Bake, Vegan & Delicious)

If you’re craving something cozy, creamy, and full of fall flavor — without turning on your oven — these Mini Raw Pumpkin Cheesecakes are your new favorite treat. They’re rich, spiced, perfectly portioned, and made entirely from wholesome ingredients.

Ready in advance and freezer-friendly, these little desserts are perfect for entertaining or when you just need a sweet, nourishing bite.

12 servings

Ingredients

Crust:

• 1 cup Rolled oats

• 1/2 cup Pitted dates

• 2 tbs Coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

Pumpkin Cheesecake Filling:

• 1 cup Raw cashews (soaked for at least 1 hour, then rinsed)

• 1/2 cup Canned coconut milk

• 1/3 cup Maple syrup

• 1/3 cup Pureed pumpkin

• 2 tsp Pumpkin pie spice

• 1 tsp vanilla extract

• 1 tbs Lemon juice

Directions

1. Prepare your base:Line a mini muffin tray with paper liners, or use a silicone mold for easy removal.

2. Make the crust:In a food processor, blend the oats, dates, coconut oil, half the vanilla, and sea salt until the mixture is finely chopped and sticky.Scoop about one tablespoon into each muffin cup and press down firmly to form the crust.

3. Create the filling:In a blender, combine the soaked cashews, coconut milk, maple syrup, pumpkin puree, pumpkin pie spice, the remaining vanilla, and lemon juice.Blend on high until the mixture is completely smooth and creamy.

4. Assemble:Pour the filling evenly into each prepared muffin cup, smoothing the tops with a spoon.

5. Freeze & serve:Freeze for at least three hours (overnight is best). When ready to enjoy, remove from the freezer and let thaw for 5–10 minutes before serving.

Notes & Storage

• Store in an airtight container in the freezer for up to one month.

• These are best enjoyed slightly softened after thawing for a few minutes.

• For a fun twist, try swapping in sweet potato puree or adding a drizzle of melted dark chocolate before serving!