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In this recipe:

Original

Dairy-Free
Cream Cheese

recipe image

Mini No-Bake Vegan Pumpkin Cheesecakes

VG
V

What cream cheese shortage? With this recipe, you can have your cheesecake and eat it too. These little bites require no baking, are dairy-free, and once your guests have a taste of them, they’ll never think about traditional cheesecake the same way again.

Prep Time

15 minutes

Total Time

15 minutes + chilling

Serves

makes 18 mini cheesecakes

Ingredients

2/3

cup graham cracker crumbs (5 full sheets)

2

tablespoons dairy-free butter, melted

1

tablespoon sugar

8

ounces Nature’s Fynd Original Dairy-Free Cream Cheese

1/2

cup pure pumpkin puree

1/3

cup confectioner’s sugar

1/2

teaspoon vanilla extract

1

teaspoon pumpkin pie spice + more for sprinkling

1/2

cup dairy-free whipped topping + more for the top

Steps

1.

Crust: in a medium bowl, add graham cracker crumbs, melted vegan butter, and sugar. Stir to combine.

2.

Line a mini muffin pan with mini cupcake liners. Evenly divide the crust mixture (a scant 1 tablespoon) and press down to set. Set aside.

3.

Filling: in a medium bowl, add Nature’s Fynd cream cheese, pumpkin puree, confectioner’s sugar, vanilla extract, pumpkin pie spice, and salt. Whisk to thoroughly combine, then gently fold in non-dairy whipped topping.

4.

Evenly divide filling on top of the mini crusts.

5.

Chill 4-6 hours and up to overnight.

6.

Finish chilled cheesecakes with a touch of non-dairy whipped topping and a sprinkle of pumpkin pie spice. Serve immediately.

Nutrition Information

Per serving (2 mini cheesecakes): Calories: 170 kcal, Fat: 11 g, Sat Fat: 9 g, Sodium: 140 mg, Carbohydrates: 17 g, Protein: 1 g

Allergen information: graham crackers contain wheat and soy, vegan butter likely soy and/or coconut.