Why You’ll Love This Recipe

I like this recipe because it delivers all the indulgence of cheesecake without any dairy or baking. The texture is smooth and silky, thanks to soaked cashews and vegan cream cheese, while the biscuit base gives the perfect crunch. The pumpkin spice flavor shines through beautifully, making each bite taste like fall. I also love that these cheesecakes are individual portions—they look adorable and are great for entertaining.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Base
100g plain biscuits (you can use gluten-free)
1 teaspoon mixed all spice
50g dairy-free butter or margarine

For the Filling
125g cashew nuts (soaked overnight)
250g vegan cream cheese
75g icing sugar
50g coconut cream
1 teaspoon ground pumpkin spice
1/2 teaspoon ground mixed spice
1 tablespoon pumpkin purée
50ml Califia Farms Pumpkin Spice Cold Brew

For the Cream Pumpkin
100ml good-quality dairy-free whipping cream
A drop of orange food gel

Directions

Base

1. I melt the dairy-free butter in a small saucepan over low heat, then remove it from the stove.

2. I blend the biscuits and all spice in a food processor until they’re fine crumbs.

3. I stir the spiced biscuit crumbs into the melted butter until the mixture resembles wet sand. When pressed between my fingers, it should hold its shape.

4. I press about 1½ tablespoons of the mixture into each tin of a loose-bottomed mini cheesecake pan, using clean hands to compact it firmly.

5. I place the bases in the freezer while I prepare the filling.

Cheesecake Filling

1. After soaking the cashews overnight, I drain them and add them to a high-speed blender or food processor.

2. I add the vegan cream cheese, icing sugar, coconut cream, pumpkin spice, mixed spice, pumpkin purée, and Pumpkin Spice Cold Brew.

3. I blend on high speed for about 5 minutes until the mixture is completely smooth, stopping occasionally to scrape down the sides.

4. I pour the filling evenly over the chilled bases, tapping the tins lightly on the counter to remove any air bubbles.

5. I refrigerate the cheesecakes overnight to allow them to set fully.

6. Once set, I remove the cheesecakes from the fridge. If they’re difficult to release, I place them in the freezer for 15 minutes, then slide a knife around the edges before pushing them out gently.

Cream Pumpkin

1. I whip the dairy-free cream in a stand mixer with a balloon whisk attachment until thick.

2. I add a drop of orange food gel and continue whipping for 5–8 minutes until stiff peaks form.

3. I transfer the cream to a piping bag fitted with a large star tip and pipe a high bulb shape on top of each cheesecake.

4. To create the pumpkin “stalk,” I place a small piece of vegan chocolate or chopped Vegan KitKat on top of the orange cream.

I serve the cheesecakes on a side plate with a spoon and enjoy them chilled, preferably with a glass of Pumpkin Spice Cold Brew.

Servings and Timing

This recipe makes 6 mini cheesecakes. The preparation time is overnight (to soak the cashews and chill the cheesecakes). Since it’s no-bake, there’s no cook time, making it an easy set-and-forget dessert.

Variations

I love customizing these little cheesecakes. Sometimes I add a swirl of melted vegan chocolate to the filling for a mocha-pumpkin twist. For extra spice, I sprinkle a pinch of nutmeg or cinnamon on top before serving. When I want to make them gluten-free, I use gluten-free digestive biscuits or graham-style cookies for the base. I’ve also made a coconut variation by adding toasted coconut flakes to the crust—it adds great flavor and texture.

Storage/Reheating

I store the mini cheesecakes in the fridge for up to 3 days. They stay perfectly creamy and firm. If I want to make them ahead for an event, I freeze them (without the whipped topping) for up to 2 weeks, then thaw them in the fridge overnight before serving. I pipe the whipped cream just before serving for the best look and texture.

FAQs

Why do I need to soak the cashews overnight?

Soaking softens the cashews, making the filling smooth and creamy when blended.

Can I use a different nut instead of cashews?

Cashews give the best creamy texture, but macadamias can work in a pinch.

What if I don’t have a high-speed blender?

I blend in smaller batches or add a little extra coconut cream to help smooth out the mixture.

Can I use pumpkin pie spice instead of pumpkin spice?

Yes, both work well—it just depends on what I have available.

What’s the best vegan cream cheese to use?

I like Violife Cream Original or Sainsbury’s Free From Cream Cheese for their smooth consistency.

Can I make this recipe gluten-free?

Absolutely! I just use gluten-free biscuits for the base.

Can I skip the Pumpkin Spice Cold Brew?

Yes, I replace it with an equal amount of coconut cream or non-dairy milk and a touch more spice.

How do I know when the cheesecakes are set?

They should be firm to the touch but slightly creamy when sliced.

Can I make one large cheesecake instead of minis?

Yes, I use an 8-inch springform pan and refrigerate overnight to set completely.

How do I get the perfect orange color for the topping?

I use a single drop of orange gel food coloring—it creates a natural pumpkin shade without overpowering.

Conclusion

These Mini Vegan Pumpkin Cheesecakes are one of my favorite fall desserts. I love how creamy and spiced the filling is, balanced by the buttery biscuit base and topped with a playful pumpkin-shaped cream. They’re easy to make, beautifully festive, and completely dairy-free. Whether I’m serving them at a fall party or simply treating myself, they always bring a taste of autumn magic to the table.

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