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Mini Pumpkin Cheesecakes (dairy free)

These Mini Pumpkin Cheesecakes are dairy free, can be easily made ahead and are SO delicious - perfect for fall!

Course Dessert
Cuisine American
Keyword Cheesecakes, Dairy Free, Gluten Free, Mini, Pumpkin, Spice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 mini cheesecakes
Author Fraîche Nutrition



  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar or coconut sugar
  • 3 tablespoons coconut oil or vegan butter (melted)
  • pinch salt


  • 300 g package soft tofu (drained)
  • 1 cup raw cashews
  • ½ cup maple syrup
  • 1 ½ teaspoons vanilla
  • 1 cup dairy free cream cheese (we used Tofutti)
  • 1 cup canned pumpkin puree
  • 2 teaspoons pumpkin pie spice


  1. Preheat the oven to 325F and soak the cashews to cover in boiling water – drain after 15 minutes.
  2. Combine all of the crust ingredients together in a medium bowl and stir to combine. Divide the mixture among muffin tins lined with paper liners (we yielded 16) and gently press down.

  3. Add all of the filling ingredients to a high powered blender, place the lid on the container and blend for 45 seconds to 1 minute or until smooth.

  4. Divide the mixture equally among the prepared muffin tins and bake until set, around 25 minutes. Cool completely before serving – these are best served chilled and are AMAZING the next day!  They can be stored refrigerated for up to 3 days.

Recipe Notes

*soak in boiling water for 15 minutes and drain