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–+ servings

Vegan Mini Cranberry Pumpkin Cheesecakes

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These pumpkin cheesecakes are made vegan by using soaked cashews rather than cream cheese and they were a total hit in my household. My husband and I both agreed that we liked these even better than regular pumpkin cheese cake!
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 mini cheesecakes
Author Kim

Ingredients

For the crust:

  • 2 cups raw nuts walnuts or pecans work best in this recipe, I used walnuts
  • 1 cup Medjool dates soaked in water for about 10 minutes
  • 1 pinch of sea salt

For the pumpkin filling:

  • 2 cups raw cashews soaked in water 4-6 hours or overnight
  • 1 15 oz. can pumpkin puree
  • 1/2 cup maple syrup
  • 1/2 cup lemon juice
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin spice

For the cranberry swirl:

  • 1/2 cup fresh or frozen cranberries
  • 1/8 cup maple syrup
  • 1/2 cup water
  • 1/2 teaspoon lemon zest

Instructions

  • Combine dates and nuts in a blender or food processor and grind until mixture sticks together, when pressed.
  • To make removing cheesecakes from muffin slots easier, place strips of parchment paper into the slots. Press 1 heaping tablespoon of crust mixture into each muffin slot and set aside. You will have leftover crust mixture that you can use to sprinkle on top of cheesecakes.
  • Combine all pumpkin filling ingredients in a blender or food processor and blend until very smooth. Evenly spoon filling onto crusts, filling the muffin slots completely. You will have some pumpkin filling leftover. Set aside.
  • Heat all cranberry swirl ingredients in a small saucepan over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and cook, stirring occasionally, until sauce becomes thick and cranberries have popped. Allow mixture to cool.
  • Top each cheesecake with 1 heaping teaspoon of cranberry swirl and use a toothpick to swirl the cranberry into the pumpkin filling.
  • Cover muffin pan with plastic wrap and freeze for about 4-6 hours. Remove from freezer about 20 minutes before serving.
  • Serve cold with whipped topping and leftover crust mixture. I used truwhip; which is an all-natural whipped topping. Coconut cream would also be a great topping.

Notes

*prep time does not include soaking or freezing time