If you like my No Bake Lemon Coconut Pies, you’re going to LOVE these No Bake Pumpkin Cheesecakes! They are such an easy and delicious Fall festive dessert. The best part is that they are super easy to make. This recipe requires no baking. All you need is a food processor and a freezer to make these delicious Fall treats!
Pumpkin Cheesecake is one of my all time favorite holiday desserts. It’s a dessert that I grew up having for Thanksgiving and Christmas and it’s my absolute favorite. I wanted to make a simpler and healthier version of this recipe. My goal was to create a recipe that was easy make and little something I could have when I’m craving something sweet. The result was these No Bake Cheesecakes! They are so simple to make- all you need to do is blend ingredients and place in the freezer. This recipe only requires 8 ingredients to make and is gluten free and vegan.
If you’re looking for more Fall dessert recipes, also check out my Pumpkin Bread and Apple Crumble.
Ingredients:
- 1 cup raw almonds
- 9 medoolan dates
- 1 cup vegan cream cheese
- 1 cup pumpkin
- 1/2 cup + 2 tbsp coconut sugar
- Cinnamon
- Nutmeg
- Pumpkin Pie Spice
How to Make Pumpkin Cheesecakes:
- Remove pits from dates. To make the crust, place dates and almonds into a food processor. Blend until fully mixed and the mixture sticks together. You may need to add a tbsp of water and re-blend if the mixture is dry and not sticking together.
- Divide crust evenly between 12 muffin tins. Press the crust down into each muffin liner. I used muffin liners for this. It makes it easier to remove the cheesecakes once finished.
- To make the cheesecake filling, add cream cheese, pumpkin, coconut sugar, cinnamon, pumpkin pie spice, and nutmeg to the blender. Blend until smooth. Distribute the cheesecake filling evenly over the 12 muffin tins containing the crust.
- Place the cheesecakes in the freezer to set for about 1 hour. Enjoy cheesecake after 1 hour. Store the cheesecakes in the freezer and place in the fridge for about 1 hour to thaw before consuming. The pumpkin cheesecakes cannot be stored in the fridge. If they are stored in the fridge, the pumpkin pie filling will turn liquid.
I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make them on instagram @wellbymel_!
No Bake Pumpkin Cheesecakes
Equipment
- Food Processor
Ingredients
- 1 cup Almond raw
- 9 Medoolan Dates
- 1 cup Vegan Cream Cheese
- 1 cup Pumpkin Puree unsweetened
- 1/2 cup Coconut Sugar
- 2 tbsp Coconut Sugar
- Cinnamon, Nutmeg, Pumpkin Pie Spice to taste
Instructions
- Remove pits from dates. To make the crust, place dates and almonds into a food processor. Blend until fully mixed and the mixture sticks together. You may need to add a tbsp of water and re-blend if the mixture is dry and not sticking together.
- Divide crust evenly between 12 muffin tins. Press the crust down into each muffin liners. I used muffin liners for this. It makes it easier to remove the cheesecakes once finished.
- To make the cheesecake filling, add cream cheese, pumpkin, coconut sugar, cinnamon, pumpkin pie spice, and nutmeg to the food processor. Blend until smooth. Distribute the cheesecake filling evenly over the 12 muffin tins containing the crust.
- Place the cheesecakes in the freezer to set for about 1 hour before eating.
