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Mini Pumpkin Cheesecakes – Dairy + Sugar Free

I cannot tell you with enough words how good this is. The cinnamon and vanilla with the pumpkin is so flavorful – these cheesecakes were creamy and light. I loved the dollop of coconut whipped cream on top too (unsweetened). The crust is delicious too! This pumpkin treat is a great thing to make this fall or Holiday season that won’t break for food plan or will accommodate those with allergies. No one will be able to believe it’s sugar free, grain free, and dairy free!

Pumpkin is a great ingredient to cook with for healthy eating – it is fluffy and does well baked or in raw treats like this. I found a couple dairy free pumpkin cheesecakes online and switched up the ingredients to make this also sugar free and grain free. The only thing used to sweeten this Dairy Sugar Grain Free Pumpkin Cheesecake was dates. Just to clarify – I don’t eat dates by themselves (they are even hard for me to look at!) – but when pureed into a creamy pie or into a “nice cream” cold treat – they become just like a natural sugar. Also they have a lot of potassium and fiber. Most sugars and sweeteners have no nutritional value, but dates at least give a little nutrition with the sweet. Plus they’re all natural! Just make sure you buy pitted dates if you can – a lot easier to toss into the blender.

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Mini Pumpkin Cheesecakes - Dairy + Sugar Free

Author Shannon | Plum Street

Ingredients

CRUST:
6-8 medjool dates pitted
1/2 c. almonds
1 c. cashews
1/4 tsp. cinnamon
1/2 tsp vanilla
Pinch sea salt
FILLING
2 c. raw cashews soaked for 20 minutes
1/2 c. lemon juice
3/4 c. coconut milk
1/2 c. coconut milk liquid
6-8 medjool dates pitted
1/2 c. pumpkin puree
1 tsp. vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch sea salt
VEGAN WHIPPED CREAM:
1 can chilled coconut milk full fat

Instructions

For crust, add ingredients to a food processor and pulse until crumbly and sticks together. Press ingredients into parchment lined pie pan (or ramekins). Place in freezer.
Meanwhile, add filling ingredients to a high powered blender (like a Vitamix or Blendtec). Blend until pureed. If it's too thick, try adding a little extra coconut milk. Pulse and push ingredients down, then pulse again.
Once mixture is pureed and smooth, pour into pie pan (or ramekins) on top of crust. Chill overnight or place in freezer for 5-6 hours until firm.
When serving, removed chilled can of coconut milk from the fridge. Using a large spoon, scoop the cream layer off the top of the can of coconut milk. (The coconut water settles on the bottom when chilled, and the coconut cream is on top.) Scoop the cream into a bowl and whip for 5-6 minutes until fluffy. Top pumpkin cheesecakes with cream and enjoy!
Store in fridge for up to a week!

If you like dairy free recipes, see all my others here.

Let me know if you make these Mini Pumpkin Cheesecakes – Dairy + Sugar Free! If so, be sure to tag ,e @plumstreetcollective/ on Instagram or Facebook.