gluten free vegan mini chocolate pumpkin cheesecakes
RECIPE TYPE: desserts
SERVES: 30 mini cheesecakes
  • chocolate crust
18 gluten free vegan chocolate sandwich cookies (such as Glutino)
  • 2 tablespoons melted vegan butter
pumpkin filling
  • 2 1/2 cups raw cashews, soaked
  • 1 cup pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar or brown sugar
  • 1/3 cup pure maple syrup
  • 3 tablespoons So Deliciousunsweetened coconut milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
chocolate filling
  • 1 cup reserved pumpkin filling
  • 1/4 cup cocoa powder
  • 2 tablespoons pure maple syrup
  1. To make crusts, place chocolate sandwich cookies in food processor or high-powered blender. Blend on high for 1 minute. Add melted vegan butter and pulse until fine crumbs form. Divided crust evenly into greased mini-muffin pan or mini cheesecake pan (I used a non-stick silicone mold). Place in refrigerator to chill while you make filling.
  2. Start by soaking raw cashews in very warm water for 30 minutes. Drain cashews and add to food processor or high-powered blender, along with pumpkin puree, coconut oil, brown sugar, maple syrup and coconut milk. Blend on high for 1-2 minutes, until smooth and creamy (scrape down sides with rubber spatula for even blending). Add lemon juice, vanilla, cinnamon, ginger and nutmeg. Blend an additional minute.
  3. Remove 1 cup pumpkin filling and set aside. In small bowl, mix together cocoa powder and 2 tablespoons maple syrup. Add to 1 cup reserved pumpkin filling and stir to combine. Remove chilled crusts from refrigerator. Divide pumpkin filling and chocolate filling over each crust, by alternating between mixtures, starting with pumpkin mixture. Swirl gently with toothpick to create swirl in cheesecakes.
  4. Cover with plastic wrap and carefully place cheesecakes in freezer for 2-3 hours to become firm. Remove cheesecakes from freezer when set and carefully remove each one from pan. Store in air-tight container in refrigerator. Serve chilled.
Recipe by Sarah Bakes Gluten Free at