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Baked Mini Pumpkin Cheesecakes

Heavenly Baked Mini Pumpkin Cheesecakes You’ll Love

Baked Mini Pumpkin Cheesecakes are a gluten-free and dairy-free dessert that combines cozy fall flavors with a satisfying texture, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 43 minutes
Chilling Time 8 hours
Total Time 9 hours 3 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Gluten-Free Cereal Can be substituted with any crunchy cereal or plain granola.
  • 1/4 cup Maple Syrup Other liquid sweeteners like agave can be used.
  • 1/3 cup SunButter Can be replaced with almond butter.
  • 1/4 teaspoon Salt
For the Filling
  • 1 cup Pumpkin Puree Use 100% pure pumpkin.
  • 1 cup Vegan Cream Cheese A cashew-based cream can be a nut-free substitute.
  • 1/2 cup Coconut Milk Use full-fat for richer flavor.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
For the Caramel Drizzle
  • 2 tablespoons Coconut Oil Use another neutral oil if preferred.
  • 1/4 cup Maple Syrup Experiment with other sweeteners if desired.
  • 2 tablespoons SunButter Tahini can be used for a nut-free option.
  • a pinch Salt

Equipment

  • Muffin Tin
  • Food Processor
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a food processor, blend the gluten-free cereal, maple syrup, SunButter, and salt until it resembles coarse crumbs. Press this mixture into the base of each muffin cup.
  3. Pre-bake the crusts for 10 minutes until slightly golden.
  4. In a clean food processor, combine the pumpkin puree, vegan cream cheese, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
  5. Scoop the filling into the pre-baked crusts, filling each about three-quarters full. Smooth the tops with a spatula.
  6. Bake for 33 minutes, until the tops appear set and slightly puffed.
  7. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 8 hours.
  8. Prepare the caramel drizzle by whisking together SunButter, maple syrup, melted coconut oil, a pinch of salt, and vanilla extract.
  9. Remove cheesecakes from the muffin tin and drizzle with caramel before serving.

Nutrition

Serving: 1cheesecakeCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 1800IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Chill overnight for best flavors and texture. Top with coconut whipped cream and chopped pecans if desired.

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