These no-bake Healthy Pumpkin Cheesecake Bites are a healthier autumn-themed treat that tastes sweet and decadent, while still offering lots of nutrients and no refined sugar. Perfect healthier dessert option to satisfy those pumpkin pie cravings! {Gluten-free, dairy-free, vegan & paleo}
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No Bake Pumpkin Cheesecake Bites Recipe
If you love fall desserts and don’t want to compromise on flavor, these healthy pumpkin cheesecake bites are the perfect option! These mini cheesecakes are naturally dairy free, made using cashews for a creamy texture, and are individually portioned for easy serving.
The bottom chewy layer is made from dates, nuts, and pumpkin spice for lots of fall flavor. It tastes like a pecan tart, and was inspired by my Pumpkin Date Balls. I wanted a nice sweet “crust” to complement the less sweet, yet creamier, “cheesecake” layer.
Finally, the “cheesecake” layer is topped with some nuts to add the crunch factor. They’re a great holiday treat for Halloween, Thanksgiving, or any fall party!
If you’re looking for more no-bake vegan cheesecake recipes, check out these Peppermint Cheesecake Bites or Berry Cheesecake Bites!
Why We Love This Mini Pumpkin Cheesecake Recipe
- Made with less sugar: The best thing about these bites (beyond the fact that they’re delicious, of course) is that there’s minimal added sugar, and what has been added is a bit of pure maple syrup. We’ve sweetened these cups using primarily dates, so you’re not only getting the natural sweetness, but you’re also getting the addition of fiber and magnesium.
- Heart-healthy: Next, with the addition of walnuts, pecans and cashews, there are plenty of monounsaturated fats and omega-3s, in addition to fiber, to keep that heart ticking.
- Naturally dairy free: Unlike traditional cheesecake made using regular cream cheese and sour cream, this no bake cheesecake filling blends soaked cashews together for a lusciously creamy texture.
- Great for entertaining: They’re perfect for serving up when you have company and have a great presentation. Simply make up a batch ahead of time, store in the freezer and let them sit at room temperature for about 20 minutes before serving.
Ingredient Notes
For the crust:
- Nuts:I used a combination of raw walnuts and pecans to form the crust layer, but feel free to sub in your favorite nuts.
- Dates: The dates provide a great natural sweetness, so minimal added sugar is required. Use softer pitted dates for best results. You can use Medjool dates or regular dates. Soak them in boiling water before blending if they’re too hard to blend.
- Pumpkin pie spice
- Pumpkin puree: Use 100% pure pumpkin puree, either canned or fresh. Be careful not to get the pumpkin pie filling. The can looks very similar to the pumpkin puree, but the filling contains quite a bit of added sugar. I like to add the pumpkin puree to both components for lots of pumpkin flavor.
- Vanilla extract
For the cheesecake mixture:
- Cashews: When soaked and blended, the cashews form a nice creamy “cheesecake” layer. Cashews are the secret ingredient to making this pumpkin cheesecake both dairy-free and vegan since no cream cheese is required! I used roasted and unsalted cashews, but you can sub in raw as well.
- Pumpkin puree
- Coconut oil: The coconut oil helps the cheesecake layer solidify when placed in the fridge or freezer and also adds and a subtle coconut flavour. Use 100% unrefined extra virgin coconut oil if possible.
- Maple syrup: The maple syrup adds a subtle sweetness to the cheesecake layer. Use 100% pure maple syrup if possible. You can also sub in honey, if desired.
Step-by-Step Instructions
- Soak cashews in hot water for at least 2 hours. At the same time, soak dates in boiling hot water for 5 minutes to soften.
- Combine all ingredients for the cheesecake layer in powerful blender or Ninja. If you find that the cheesecake layer is having trouble breaking down in the blender, add some almond milk or water one tablespoon at a time until desired consistency is reached. The mixture should be smooth but still pretty thick.
- For the crust, add the pumpkin spice, pecans and walnuts to a food processor and blend until mixture is crumbly. Next, add in the dates, pumpkin puree and vanilla extract and blend until mixture comes together and is slightly sticky.
- Line muffin tin with 9 silicone baking cups. Divide the crust mixture evenly between the cups and press into the bottom of the cup until the surface is packed down and flat.
- Spread the cheesecake mixture over the crust with a spatula until relatively smooth and flat. Garnish with chopped pecans, if desired.
- Place in freezer for at least an hour to allow the cups to harden. Consume frozen, cold or at room temperature.
Expert Tips
- If your dates are hard, soak them in boiling water for 5 minutes before blending to soften them.
- If you’re finding that the cheesecake layer is having trouble breaking down in the blender, add some almond milk or water one tablespoon at a time until desired consistency is reached. The mixture should be smooth but still pretty thick.
- Use a powerful blender (I love the Ninja) for the ultimate creamy cheesecake layer. You’ll need one that’s powerful enough so that there are no chunks of cashews left behind.
- Use your hands or a small spatula to press the crust layer into the silicone cups. Wet your hands or spatula to prevent mixture from sticking.
- These mini pumpkin cheesecakes are best eaten when partially frozen so that they stay somewhat firm. You can eat them at room temperature too but the cheesecake layer will be more creamy.
How to Store
You can store these cups in the fridge in an airtight container for up a week or freeze them for up to one month. Allow them to thaw at room temperature for about 15-20 minutes before serving.
Recipe FAQs
Readers have asked about this before as some people are allergic to coconut oil. You can replace it, but you’d need another solid fat that solidifies when cold, like butter or palm oil. I usually try to avoid shortening, but it would work in this recipe in a pinch. You could also try creamy peanut butter, which would also add a nice, nutty flavor.
That depends on the recipe. This one doesn’t include egg or anything that must be cooked for food safety, and is designed to be a no bake recipe. The cheesecakes are best slightly thawed from the freezer, keeping them nice and firm. No baking necessary!
Yes! In fact, I actually recommend that you do freeze them! I find that they taste best when still partially frozen since this helps them solidify. To freeze, place in a freezer-safe air-tight container or large ziploc bag for up to one month.
Serving Suggestions
You can either serve these easy pumpkin cheesecakes as is, or they also taste great along with a dairy-free pumpkin spice latte, an almond milk turmeric latte or apple spiced tea!
You can also enjoy them with a little fresh whipped cream (dairy free for this recipe), which really takes them over the top!
Recipe Variations
- Make a graham cracker crust: Although the date and nut crust is delicious, if you prefer the traditional crunch of graham cracker crust, mix some graham cracker crumbs with melted butter and press into the bottom of your muffin liners. You can also use other cookies (like Nilla wafers or gingersnap cookies) or use gluten free graham crackers for a gluten free option!
- Drizzle melted chocolate: Pumpkin and chocolate can go quite well together! Melt some dairy free chocolate and drizzle it over the pumpkin cheesecake bites for a little extra crunch and sweetness.
- Make mini cheesecake bites: Instead of regular sized cupcake liners, use mini muffin tins instead. Great for a Halloween party!
More Recipes You’ll Love
- Easy Pumpkin Pie without Evaporated Milk
- Pumpkin Cake with Applesauce
- 3-Ingredient Protein Cheesecake
- No-Bake Apple Crumble
- Healthy Pumpkin Oatmeal Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Pumpkin Spice Cheesecake Bites {No Bake}
Ingredients
For the “crust”:
- 1/2 cup pecan pieces
- 1/2 cup walnut pieces
- 2 teaspoons pumpkin pie spice
- 1 cup dates pitted
- 2 tablespoons pure pumpkin purée can use fresh or canned
- 1 teaspoon vanilla extract
For the cheesecake mixture
- 1 cup cashews soaked for at least 2 hours
- 1/4 cup pure pumpkin purée can use fresh or canned
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Optional Toppings
- Garnish with chopped pecans if desired
Instructions
- Soak cashews in hot water for at least 2 hours. At the same time, soak dates in boiling hot water for 5 minutes to soften.
- Add the pecans and walnuts, and pumpkin spice to a food processor and blend until mixture is crumbly. Next, add in the dates, pumpkin puree and vanilla extract and blend until mixture comes together and is slightly sticky.
- Combine all ingredients for the cheesecake mixture in a powerful blender or Ninja until smooth. You may need to add a bit of almond milk or water to help smooth it out if you're having trouble getting the mixture smooth.
- Line muffin tin with 9 silicone baking cups. Divide the crust mixture evenly between the cups and press into the bottom of the cup until the surface is packed down and flat. Spread the cheesecake mixture over the crust with a spatula until relatively smooth and flat. Garnish with chopped pecans, if desired.
- Place in freezer for at least an hour to allow the cups to harden. Consume frozen, cold or at room temperature.
- Store in the fridge for up to a week or in the freezer for up to a month.
Notes
- If your dates are hard, soak them in boiling water for 5 minutes before blending to soften them.
- If you’re finding that the cheesecake layer is having trouble breaking down in the blender, add some almond milk or water one tablespoon at a time until desired consistency is reached. The mixture should be smooth but still pretty thick.
- Use a powerful blender (I love the Ninja) for the ultimate creamy cheesecake layer. You’ll need one that’s powerful enough so that there are no chunks of cashews left behind.
- Use your hands or a small spatula to press the crust layer into the silicone cups. Wet your hands or spatula to prevent mixture from sticking.
- These mini pumpkin cheesecakes are best eaten when partially frozen so that they stay somewhat firm. You can eat them at room temperature too but the cheesecake layer will be more creamy.
Nutrition
This recipe was originally posted in September 2018 and was updated in October 2024 to include more helpful tips and photos.
Can the coconut oil be replaced? I’m allergic!
Hi Rachel! The coconut oil is what helps the “cheesecake” mixture to solidify. You could try leaving it out, but it may result in the top layer being more creamy and less of a cheesecake consistency. I’m sure it would still be good though! Let me know how it goes if you try it out!
I love being able to have bite-sized treats for my guests. What a delicious idea
Thanks Nicole! It’s a great option to serve when entertaining!