Mini Low-Carb Pumpkin ‘Cheesecakes’ {Vegan, Paleo}

The perfect addition to your Thanksgiving table: Mini Low-Carb Pumpkin Cheesecakes! Rich, and creamy, but guilt-free! No sugar, gluten/grains, dairy, or eggs. A wholesome holiday indulgence. (No-bake, Paleo & Vegan)

GUILT FREE PUMPKIN CHEESECAKE

Just because it’s the holidays, doesn’t mean you have to blow your diet! But you don’t have to deprive yourself either.

You can still enjoy decadent desserts, like these individual pumpkin ‘cheesecakes.’ Dessert that you (and your body) can be thankful for! No post-meal regret here.

And their miniature size is perfect for serving (AND for portion control!)

Easy, Healthy, YUM

These miniature desserts will be the CUTEST thing on your Thanksgiving spread. And you’ll love how EASY they are to make. 15 minutes to put together. Your food processor does all the work. Just blend & chill.

These ‘cheesecakes’ taste so close to the real thing. Smooth, and rich, with a little tang, just like cream cheese. But instead of animal products. they’re made with plant products: coconut oil and CASHEW cream (my favorite thing EVER).

And the no-bake crust is SO buttery and crisp. It’s made with toasted pecans and a dash of cinnamon. YUM. Not only is it yummy, it’s nutrient-packed, full of fiber, vitamins and minerals. Dessert with benefits 😉

Give Thanks

What are you most thankful for this year? That’s the question we always take turns answering at our Thanksgiving table each year. It’s sort of a tradition now.

We always spend the holidays at my parents’ house. Add in 5 children, plus 5 spouses/significant others, 9 grandkids, 1 grand-dog (and a partridge in a pear tree.)

It’s a glorious cacophony of laughter, games, kids running wild, and all the warm-fuzzies. I don’t know how I got so lucky, but I genuinely love my family. And I’m *always* thankful for them.

I’m Thankful for..

• The way my daughter dances… with reckless abandon and wholehearted enthusiasm. She’s 4 years old, and she’s been a better dancer than me for… her entire life, haha!
• How passionate my son is about his toys and games. Even though I’ve had to endure countless hours of listening to My Singing Monsters and stories of the latest Pokemon card, I love his excitement.
• My husband being a better parent than I am. When I’m spent at the end of the day and losing my patience with the kids, he takes over and he’s my hero.
• The little things, and the big things. Simple joys like food (mainly vegan cheesecakes). Getting to eat food, take pictures of food, and talk about food 😉 Ha. Food is my favorite. It’s true.
• And enormous things, like the unfathomable, unconditional, amazing love of God. I don’t deserve it, but it’s lavished on me, and freely available to anyone who’ll accept it.

We all have so much to truly be thankful for!

If you’re reading this right now, I’m thankful for YOU. Yep, even though we’ve probably never met, I’m glad you stopped by my little corner of the interwebs.

I hope you enjoy these mini CHEESECAKES 🙂

{ps. Looking for more pumpkin treats? Check out these healthy pumpkin spice CAKE BALLS and this no-bake Pumpkin PIE. 

Mini Low-Carb Pumpkin 'Cheesecakes' {Vegan, Paleo}

Rich, creamy pumpkin cheesecake without the dairy and sugar. A healthier holiday treat.

5 from 1 vote

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Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 6 servings

Ingredients

Crust

• 3/4 cup toasted pecans
• 1 Tbs refined coconut oil
• Pinch of pink salt
• Dash of cinnamon

Pumpkin 'Cheesecake'

• 1 cup raw cashew pieces - soaked
• 1/2 cup pumpkin puree
• 2 Tbs canned coconut milk
• 2 tsp lemon juice
• 1 1/2 - 2 tsp pumpkin spice - to taste (plus extra cinnamon, if desired)
• 2 pinches pure stevia powder - to taste
• Dash of pink salt
• 1/3 cup refined coconut oil - melted
• Coconut whipped cream - for garnish

Instructions

To make the crust:

• Pulse toasted pecans in a food processor until coarsely ground. Add remaining ingredients and pulse until sticky crumbs form.
• Place 6 silicone cupcake molds on a small tray. Press 1 heaping Tbs of crust firmly into the bottom of each mold. Freeze while you prepare the filling.

To make the cheesecake filling:

• (Soak cashews in a bowl of boiling water for 2 hours or overnight in room-temp water). Drain, rinse and shake cashews dry.
• Blend cashews in food processor until completely ground. Scrape down the sides.
• Add remaining ingredients (except coconut oil). Blend again. Stream in the coconut oil last.
• Taste and adjust for sweetness and spice.
• Fill each silicone mold with cheesecake using an ice cream scoop.
• Wrap molds tightly in foil and freeze until solid (about 3-4 hours)
• Remove cheesecakes from molds, & transfer to fridge.
• Garnish with coconut whipped cream (see notes). Enjoy!

Notes

Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 

This is a small batch recipe (6 cupcake-size cheesecakes) You can easily double this recipe to make 12 servings.

What I used:

Silicone Baking Molds from Ikea (You could also use parchment cupcake wrappers) or a silicone muffin pan from Amazon.

Use 1 can of Thai Kitchen canned coconut milk (refrigerated a min. of 5 hrs.) Scoop out the solid white cream into a mixing bowl. Sweeten with a few drops of stevia and 2 tsp vanilla. Whip for about 30 seconds until light and fluffy.

Sweetener Swap:

If you're not counting carbs, you may replace the 2 Tbs coconut milk in the filling with 2 Tbs maple syrup, to taste. For the crust, you can add 2 medjool dates for sweetness, but it's good without.

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