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No Bake Pumpkin Cheesecakes

These Pumpkin Cheesecakes make the perfect healthier Fall treats! This recipe is gluten free, vegan, grain free, and requires no baking.
Prep Time 5 mins
Freezing Time 1 hr
Course Dessert
Cuisine American
Servings 12 cheesecakes


  • Food Processor


  • 1 cup Almond raw
  • 9 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


  • 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.


The cheesecakes must be stored in the freezer. If they are stored in the fridge, the pumpkin pie filling will turn liquid. Remove the cheesecakes from freezer place in the fridge for about 1 hour to thaw before consuming. 
Keyword gluten free dessert, No Bake Brownies, pumpkin cheesecake, vegan dessert