If you like my No Bake Lemon Coconut Pies, you’re going to LOVE this No Bake Pumpkin Cheesecake recipe! 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’ll 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 to make and little something I could have when I’m craving something sweet. The result was this no bake pumpkin cheesecake recipe! These mini cheesecakes 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 Tigernut Flour Pumpkin Bread and Apple Crumble recipes.

What You’ll Need:

Almonds: You will need almonds to make the pie crust. I used raw, unsalted almonds for this recipe.

Dates: Dates are the second ingredient used to make the pie crust. They help the pie crust stick together and also add a sweet flavor. I recommend soaking the dates before to help them blend easier.

Vegan Cream Cheese: You will need vegan cream cheese to make the cheesecake filling. I used Kite Hill Plain Almond Milk cream cheese spread.

Pumpkin Puree: You will need pumpkin puree to make the pumpkin cheesecake filling. Be sure to use pumpkin puree and not pumpkin pie filling.

Coconut Sugar: Coconut sugar is the sweetener used in this recipe.

Spices: You will need cinnamon, nutmeg, and pumpkin pie spices to flavor the pumpkin cheesecake filling.

How to Make Pumpkin Cheesecakes:

1. 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.
2. 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.
3. 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.
4. 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_!