Vegan Pumpkin Cheesecake Bites {No-Bake & Gluten-Free!}

vegan-cheesecake-bites-title

Recipes, Sweets | November 17, 2016 | By

Vegan pumpkin cheesecake bites have never been easier (or more delicious!). Cashews and other whole foods combine for superb taste and nutrition. Even better, these simple cinnamon swirl cheesecake bites take only 30 minutes to prepare!

vegan cheesecake bites layers

Vegan Pumpkin Cheesecake Bites That Won’t Be a Nightmare to Make

“Nick, let’s be real… a nightmare?”

Nightmare.

You’re wondering:

“How it’s possible to ruin a cashew “cheesecake”? They’re so easy!”

Well, it’s absolutely possible!

After a disaster in my kitchen, I narrowed my failure down to the two (mis)directions that produced disastrous results:

  • Soaking my dates
  • Using parchment strips to remove treats

 

vegan pumpkin cheesecake bites recipe crust

Me, naively reading the directions: “OMG! They’ll lift right out!”

WRONG!

My first batch of vegan pumpkin cheesecake bites cemented to the bottom of the pan. To make matters worse, the parchment strips immediately ripped from the moisture in the freezer.

WTF!?

Now, don’t get me wrong.. These bloggers weren’t trying to sabotage my desserts (at least, I think!).. but everyone’s ingredients are different.

vegan pumpkin cheesecake bites overhead

First: Soak your dates only if they are extremely dry.

The crust does not usually need any extra moisture to hold together, dates are sticky enough. If yours seem to be extra dry or older, go ahead and soak, but only for 10 minutes or so!

Second: Make your life easier and use plastic wrap to line the muffin pan.

If you care about presentation and don’t feel like prying the desserts out, line with plastic wrap. You’ll thank me later! Next on my wish list are silicone muffin liners, if you have any on hand, give it a try!

vegan pumpkin cheesecake bites with cinnamon swirl

So, Yeah, the Plastic is Ugly AF.. but I’m All About Keepin’ it Simple!

Why struggle with overly-complicated directions and a million ingredients?

Let’s get straight to the point, and make raw cheesecakes in less than 30 minutes!

REALLY only 30 minutes!?

Nope, not really. The cheesecakes still have to set for 3-4 hours.. but still!

All the active work is done within 30 minutes. Wait the rest out with a Lord of the Rings movie, your favorite music album, or whatever the hell else you wanna do!

Stay strong knowing you have delicious pumpkin goodness waiting in the freezer.

Wondering where I get my sexy food props? Check it out here!

Serves 12 Cheesecake Bites

Vegan Pumpkin Cheesecake Bites {No-Bake & Gluten-Free!}

4 hrPrep Time

30 minCook Time

4 hr, 30 Total Time

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Recipe Image

Ingredients

    For the Crust
  • 1 cup (around 6-7) pitted dates
  • 1/2 cup raw walnuts
  • 1/2 cup raw almonds
  • 1 tablespoon coconut oil
  • Pinch of salt
  • For the Pumpkin Layer
  • 1 1/2 cups raw cashews, soaked overnight
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut cream (or non-dairy milk)
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 tsp pumpkin spice (or a combination of cinnamon, cloves, and nutmeg)
  • For the Cinnamon Swirl
  • 1/4 cup pumpkin
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon

Instructions

  1. Soak your cashews overnight, if not done so already
  2. Form the Crust
  3. If your dates are SUPER dry, soak for 10 minutes
  4. Otherwise, toss all crust ingredients into food processor and pulse until combined
  5. The mixture should be dry enough to not glue itself to everything, but sticky enough to hold its shape when pressed together
  6. Spoon this mixture by the tablespoon into a saran-wrap-lined muffin pan
  7. Press with fingers until nice and compacted
  8. Pop into the freezer while you make the cheesecake layer
  9. For the Cheesecake Layer
  10. Add all of the filling ingredients into Vitamix (or other high-speed blender)
  11. Blend until completely smooth and creamy
  12. Remove muffin tray from freezer and pour to top
  13. Pop back into the freezer while you prepare the swirl ingredients
  14. For the Cinnamon Swirl
  15. Whisk all ingredients together until smooth
  16. Remove cheesecakes from freezer and dollop a spoonful of the cinnamon mixture on top
  17. Using a toothpick, gently swirl the cinnamon to make it look "artsy"
  18. Put them back in the freezer for another 4-6 hours to completely set
Recipe Type: Dessert

Notes

Either eat them straight from the freezer for an "ice cream" texture, or pop them in the fridge for 15 minutes for a more traditional "cheesecake" texture! Recipe inspired by Unconventional Baker

7.6.6
57
ESHA Logo
Calories
189 cal
Fat
12 g
Carbs
20 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

2 Comments

  1. Heather

    January 27, 2017 at 2:05 pm Ohhhmygod these look delicious!!! do you know what I could sub for the coconut oil? (allergic) Reply
    • Nick Abell

      February 1, 2017 at 1:01 pm That's a tough question! Coconut oil is favorable because it's solid at room temperature.. the closest substitution (consistency-wise) I can think of would be vegan butter, but it will definitely taste different! Give it a try and let me know how it turns out :) Reply

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