gluten free vegan mini pumpkin cheesecakes
RECIPE TYPE: desserts
pumpkin cheesecake
  • 1 1/2 cups raw cashews, soaked in warm water 30 minutes or in fridge overnight
  • 3/4 cup pure pumpkin puree
  • 5 tablespoons refined coconut oil, melted
  • 1/3 cup pure maple syrup
  • 3 tablespoons coconut sugar or brown sugar
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon pure vanille extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • diary free whipped coconut cream {optional}
  1. Preheat oven to 350 degrees. Prepare cupcake pan by lining with silicone cupcake liners or parchment paper cupcake liners, for easy removal.
  2. To make crust, mix together almond flour, oat flour, coconut sugar, cinnamon and salt in mixing bowl. Add melted coconut oil and molasses. Continue to blend until combined.
  3. Divide crust into prepared cupcake pan. Bake for 12-14 minutes. Allow to cool completely in pan on cooling rack, while you make cheesecake filling.
  4. Drain soaked cashews. Add cashews, pumpkin puree, coconut oil, maple syrup and coconut sugar to food processor or high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy {scrape down sides with rubber spatula for even blending}.
  5. Add lemon juice, vanilla, cinnamon, ginger and nutmeg. Blend an additional minute.
  6. Top each chilled crust with even layer of cheesecake mixture, filling just to the top of cupcake liner.
  7. Place cheesecakes in freezer to set, 3-4 hours or until firm.
  8. Once set, remove cheesecakes from liners and store in refrigerator for a traditional soft cheesecake texture. For a firm texture, store in freezer.
  9. When ready to serve, top cheesecakes with dairy free whipped coconut cream. Serve chilled.
Recipe by Sarah Bakes Gluten Free at