Mini Pumpkin Cheesecake Bites with Vevan Maple Vanilla UnCreamCheese Topping

Lactose-Free | Vegan | Gluten-Free

Makes 24 mini bites

Prep Time: 15 minutes
Cook Time: 15 minutes

What You’ll Need

  • 1 (24 count) mini muffin pan, lightly greased


  • 4 oz. vegan spiced cookies (Speculoos or ginger snaps). Feel free to use gluten-free for gluten-free option
  • 2 Tbsp. coconut oil

Cheesecake Filling:

  • ½ cup cashews, soaked in water overnight, or in hot water for 30 minutes⠀
  • ½ cup Vevan Plain UnCreamCheese
  • ½ cup pureed pumpkin⠀
  • 3 Tbsp. brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon⠀
  • ½ tsp. ground ginger⠀
  • ¼ tsp. ground nutmeg⠀
  • ¼ tsp. ground clove

Whipped Topping:

  • 4 oz. Vevan Plain UnCreamCheese
  • 2 tsp. maple syrup
  • 2 tsp. alternative milk
  • ½ tsp. vanilla extract

Cinnamon & Sugar Sprinkle:

  • 1 Tbsp. sugar
  • ¼ tsp. cinnamon

Here’s How

  1. Preheat oven to 350°F.


  1. Blend all crust ingredients in a blender or food processor until well combined.
  2. Press teaspoonfuls of cookie mixture into prepared mini muffin pan. Bake for 5 minutes.

Cheesecake filling:

  1. Blend all cheesecake filling ingredients together in a blender or food processor until creamy and smooth.
  2. Pour or spoon filling evenly over the crust. Bake for 15 minutes.
  3. Allow to cool down to room temperature, then place the pan in the fridge to set for 2-3 hours. Carefully pop out the mini cheesecakes from the pan.

Whipped Topping:

  • Using a stand mixer or electric hand mixer, whisk all ingredients together until smooth. Refrigerate until ready to use. Note: Can be made a day ahead.

Cinnamon & Sugar Sprinkle:

  1. Combine sugar and cinnamon and set aside until ready to use.

Assemble your mini pumpkin cheesecake bites:

  1. Top each bite with whipped topping and sprinkle with cinnamon sugar.
  2. Enjoy!