It’s that time of year again when the leaves are falling, there’s a chill in the air, boots and knit sweaters make a reappearance and pumpkin pie spices are added to everything from pies to lattes.
I love a good original pumpkin pie but these pumpkin spice cheesecakes take it up a notch by mixing all the delicious pumpkin and spice flavours of a pie with the creamy richness of cheesecake. Thanks to cashews and coconut cream, these single serving cheesecakes are incredibly silky and creamy and bursting with fall flavours.
These Pumpkin Spice Cheesecakes are :
perfect for serving as a dessert for thanksgiving or any other fall get togethers
Vegan, gluten free, and refined sugar free
Rich and decadent
Smooth and creamy
Packed with flavours of pumpkin, cinnamon, nutmeg, ginger, vanilla and maple
And simple to make! You only need 12 ingredients (4 of which are spices), 1 blender, and 30 minutes time to prep.
The recipe starts with a 4 ingredient, oat based, vanilla and maple infused crust that’s packed into the cups in a muffin tin.
Then, the cheesecake filling is poured on top and a spoonful of pumpkin pie filling is swirled in.
The cheesecakes keep well stored in the freezer. For the best cheesecake-like consistency, I take one or two out of the freezer in the morning (or a couple hours before I want to eat one) and store them in the fridge.
Serve with a generous drizzle of maple syrup and a heavy-handed sprinkling of cinnamon and nutmeg.
- 1.5 cups oat flour (just blend 1.5 cups of oats in a blender or food processor)
- 6 tbsp maple syrup
- 4 tbsp almond milk
- ¼ tsp ground vanilla
- Pumpkin Cheesecake Filling:
- 1 cup pureed pumpkin (I made my own but from a can is fine)
- 1.5 cups cashews soaked in boiling water for 30 minutes
- ¼ cup fresh lemon juice (about 1 large lemon)
- ⅓ cup melted coconut oil
- ½ cup coconut cream (the thick cream that forms on top of a can of coconut milk)
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp ginger
- ¼ tsp vanilla
- Pumpkin Pie Swirl:
- ¾ cup pureed pumpkin (homemade or from a can)
- ¼ cup coconut milk (or other milk)
- ¼ cup maple syrup
- ½ tsp cinnamon
- ½ tsp nutmeg
- Grease a muffin tin (I used coconut oil) and line each muffin cup with a strip of parchment paper to make the cheesecakes easier to pull out.
- Make the crust: Blend your oats in a blender or food processor first. Then add maple syrup, almond milk and vanilla and blend again until it is well mixed and you have a sticky dough. Let the dough sit for 5 minutes so the oats can absorb some of the moisture and it thickens up.
- Put ~1tbsp of dough into the bottom of each muffin cup and use your fingers to press it down so it covers the bottom of the cup evenly (wet your fingers a little if they are sticking to the dough)
- Make the cheesecake filling: Put all ingredients into a blender and blend until you have a creamy mixture.
- Pour the cheesecake filling evenly on top of crusts in the muffin cups.
- Blend all ingredients for the pumpkin pie swirl. Use a spoon and swirl some on the top of each cheesecake.
- Sprinkle the tops with cinnamon.
- Keep in the freezer. I like to take one or two out in the morning and keep them in the fridge so that they are ready to eat later!