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No Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}

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This no-bake pumpkin cheesecake bites recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.

These no-bake pumpkin cheesecake bites are a dreamy fall treat. Cheesecake is one of my all-time favorite desserts, right up there with tiramisu and ice cream. Usually you wouldn’t consider desserts healthy, but these no-bake pumpkin cheesecake bites are made from nourishing ingredients so that you can indulge mindfully. This recipe contains none of the refined sugar, cream cheese, or heavy whipping cream used to make traditional cheesecakes, and is fit for both gluten-free and vegan diets.

No bake pumpkin cheesecake bites recipe

The cheesecake layer is creamy, as it should be, even though it’s dairy-free. The trick is to soak raw cashews, which will then blend seamlessly with the pumpkin to create a smooth and delicious cheesecake filling. Cashews are a good source of protein, iron and essential fats, so you’ll be getting a boost of nutrients in every bite. You’ll find that the consistency is very even and the taste is mild, so it doesn’t overwhelm the pumpkin. I used pumpkin puree and a hint of pumpkin spice to play up this comforting fall flavor.

Pumpkin cheesecake mixture

The date-nut crust for the cheesecake is sweetened naturally with pitted dates. As an extra perk, dates are high in potassium and fiber. I used the dates in combination with almond flour, which makes for a sturdy crust that also packs in fiber, protein and vitamin E. Almond flour provides 6 grams of protein per serving and is loaded with heart-healthy fats. You can also make the crust with other nuts, like cashews. The consistency will be the same, no matter which nuts you use. I mixed the crust ingredients up with a tablespoon of organic cacao powder for a touch of antioxidant-packed chocolate flavor.

Cheesecake crust mixture

These enticing pumpkin cheesecake bites are sure to be a hit among pumpkin lovers. Not only are they delicious, but they’re also extremely easy to make and the fact that there’s no baking required is a huge plus for any cook. This recipe is perfect if you’re doing a lot of cooking & baking for a holiday party because it won’t take up oven space.

No bake cheesecake

Leftovers can be stored in the freezer for up to 3 months. Just make sure you thaw them out 5-10 minutes before serving. My family couldn’t get enough of this luscious pumpkin dessert. The next time I make these, I think I will be doubling, if not tripling, the batch. I hope you also enjoy my no-bake pumpkin cheesecake bites recipe!

No Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}

Rating: 51

Total Time: 20 minutes

Yield: 16-20 squares

No Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}

Ingredients

Instructions

  1. Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
  2. Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
  3. Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
  4. Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.
https://blog.nuts.com/no-bake-pumpkin-cheesecake-bites-recipe-gluten-free-vegan/

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This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

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98 Responses to “No Bake Pumpkin Cheesecake Bites Recipe {Gluten-Free, Vegan}”

    • Meghan Remedios

      Hi Ann! You can use any nuts in place of the cashews, although the consistency won’t be as creamy. Be sure to soak them first so that they’ll be easier to blend.

      Reply
      • Meghan Remedios

        Hi Andrea – You can try substituting the almond flour for another nut flour, however, we don’t recommend using coconut flour because it is too absorbent.

        Reply
  1. lukecade11@gmail.com' Luke

    Just wanted to say how much I love this website and I am definitely going to make these for thanksgiving this year my family/freinds will enjoy these so much

    Reply
  2. slarmonie@comcast.net' Shirley

    Hi, so this is done it a bread loaf pan? it needs to be that deep? How about a square brownie pan?

    Reply
  3. slarmonie@comcast.net' Shirley

    Is there print button somewhere that I am not seeing? I am looking and looking but don’t see it….

    Reply
  4. jaimie.t.frank@gmail.com' Jaimie

    This is such a delicious recipe. I made it because I just wanted a healthy dessert. My husband and I are not vegan or vegetarian. This hit the mark!

    I was hoping that my husband enjoyed it… turned out, he gave it high marks!!! Super easy and totally yummy!

    Reply
  5. eibeads@yahoo.com' Paula

    Have you tried making this with an alternative sweetener like stevia? Or Xylitol? Thanks, Paula

    Reply
  6. bianca_b@live.com' Bianca

    This looks great. We are on a keto diet, can i use stevia drops and macadamia butter instead of maple syrup? Im not making the crust, want to add cream cheese in the batter x

    Reply
    • Meghan Remedios

      Hi Bianca – Thanks for stopping by. The sweetness level and consistency may vary if you use those ingredients in place of the maple syrup, but that should work fine.

      Reply
  7. beckynull107@gmail.com' Becky

    I have vegan friends coming over for dinner tonight (vegan pot pie..yum!) and found this recipe for dessert. I’m so excited to see how it turns out. Fingers crossed the guys like it (or maybe not because then I have more for me hehehehe!) Thanks for sharing!!!

    Reply
  8. inthewilderness@yahoo.com' kari

    I made this and absolutely loved it! But I really don’t think I could get 16-20 servings out of it. It was more like 12. Everyone thought that even those were small servings. Maybe it was just so good the servings felt too small!!

    Reply
  9. ebbesenjt@gmail.com' Joanne

    All my loaf pans are 9″ x 3″ is this size too small? If I double the recipe and used a 8″x 8″ pan would that be good and yield a thick square like your picture?

    Reply
    • Meghan Remedios

      Hi Joanne – A 9×3 pan may be a little too small. You should be able to double the recipe and use an 8×8 baking pan. They may not be as thick, but that would still work.

      Reply
  10. onesangel@hotmail.com' Alyse

    Hi – came across this recipe via the nuts newsletter and am very much looking forward to trying this as i’m a dietititian and have several coworkers who are gluten-free. They love it when i’m taste-testing and bringing new things for them to try. Thanks for posting this!

    Reply
  11. vchamichian@socal.rr.com' rima

    Hi, I only own a blender, not a food processor. Would I still be able to make this recipe, do you think?

    Reply
  12. pvick48188@aol.com' Phyllis

    This sounds perfect for my vegan guests on Thanksgiving! My question – could cashew flour be used in place of the raw cashews? And, what about using sweet potato puree instead of pumpkin? I’m thinking OK on the puree sub, but not really sure about using the cashew flour.
    At any rate, I definitely plan to make these just as your recipe reads, though maybe not for Thanksgiving (gotta get raw cashews). Thanks for sharing!!

    Reply
    • Meghan Remedios

      Hi Phyllis – It’s best to start with whole cashews that have been soaked because they will provide the creamy texture. You could try it with the cashew flour but we’re not sure that the results will be the same. We hope you enjoy the recipe if you end up making it!

      Reply
  13. jfogg@optonline.net' Joyce

    It says to place the crust into a “prepared” loaf baking pan.
    How do you prepare the pan?

    Reply
  14. vchamichian@socal.rr.com' rima

    Delicious! I made these today and love the result. The process itself was more time consuming than I expected; the dates made it quite a sticky, messy process and my blender wasn’t happy. But I am! Thank you! (More vegan recipes, please!) Readers beware: These are addictive!

    Reply
    • Meghan Remedios

      Hi Rima – We’re glad you liked the recipe! Thanks for sharing your experience making the cheesecake bites. We publish new recipes every couple weeks, and most of them are vegan, so stay tuned!

      Reply
  15. solara70@gmail.com' Joan Cortez

    I made this recipe and keep it i the freezer. It is absolutely delicious. I wish you would publish the nutritional facts.

    Reply
  16. j1712@hotmail.com' Jen

    These look great! Can you tell me is 1/3 cup canned pumpkin the same as a 1/3 cup of real pumpkin cooked?
    We dont have canned pumpkin in Australia so I always miss out on making great recipes like this.
    How big are the cans and is there a tag line like ‘each can contains one whole ….something….pumpkin’? thanks

    Reply
    • Meghan Remedios

      Hi Jen – For the recipe, you will need to use pumpkin puree, and you can certainly make your own puree using a real pumpkin. In that case, 1/3 cup canned pumpkin is the same as 1/3 cup homemade pumpkin puree. A typical can of pumpkin puree is 15 ounces (425 g), but 1/3 cup isn’t very much so you would only need one small pumpkin to make it.

      Reply
  17. lsten@ppg.com' Lucy

    This recipe sounds terrific – can’t wait to try it! My husband and I am diabetic with lots of food allergies (gluten, eggs, dairy, soy). Our dessert menu is very slim – but this seems to fit the bill! Thanks so much and keep these kinds of recipes coming!

    Reply
  18. jocelyn@semmel.com' Jocelyn

    What is the best way to serve this dessert? Straight from the freezer? Thawed for a while?

    Reply
  19. chelsea.zenner@gmail.com' Chelsea

    Hi there! How do these hold up when left out for awhile? I’m big on paleo treats and used to the no-bake, dairy/grain free treats but typically use a lot of dates & coconut oil recipes…which get pretty soft and hard to hold/pick up if left out for a bit. I’m wanting to make these for s holiday party but as desserts go, they may sit out for awhile for presentation value 😉 and get warm… Bad? I’m excited to make them either way…I’d be lying if I said I wouldn’t be sad if I had to keep them hidden in the frige either 😉
    Thanks for your help!
    PS..someone asked about swapping cashew flour for the raw/soaked cashews…not a good idea in my opinion. I use cashews a LOT for things (like a vegan Mac & cheese sauce.. Mmm!) If anything swap raw/unsalted cashew butter…you’ll get a very dry texture that adding more liquid doesn’t always balance if you use the flour. 🙂

    Reply
    • Meghan Remedios

      Hi Chelsea – The pumpkin bites should be served immediately or be kept in the fridge to chill. We hope you enjoy the recipe! Thanks for sharing your advice about the cashew flour!

      Reply
  20. princess3479@gmail.com' Cheryl

    I made these yesterday night.. I added a scoop of my pumpkin pie protein powder and they came out delicious. I cut mine into smaller bites since they were so rich & ended up with 34 snack sized bites! Thanks for the great recipe!!

    Reply
  21. kukleonte@yahoo.com' Kristi

    oh I can’t wait to try this recipe! I’m a health coach and always looking for amazing healthy nutritious food. And Bravo to you for responding to every person’s post that needed direction. ??

    Reply
  22. sandeebeach@yahoo.com' Sandy

    What other flour can I use instead of almond flour? i’m not sure where to find almond flour…

    Reply
  23. ziadolci@gmail.com' Zia

    Gonna try these as soon as I receive your reply! They look fantastic. 🙂
    I’ve had cashew soaking in water in the refrigerator for several weeks. Will they be okay to use in this recipe? Also, once these are thawed, can they be stored in the refrigerator for a few days…or will they “melt”?

    Reply
    • Meghan Remedios

      Hi Zia! We wouldn’t recommend using cashews that have been soaking in water for several weeks because they may not be the right consistency to use in the recipe. If you want to store leftovers, please store them in the freezer and then let them thaw for 5-10 minutes before serving. They should not be stored in the fridge for that long, but they can be stored in the freezer for up to 3 months. Hope that helps!

      Reply
    • Meghan Remedios

      Hi Sam – The consistency and flavor of the crust may vary if you use raisins in place of dates, but you could certainly experiment with it. We haven’t tried it ourselves. Good luck!

      Reply
  24. mvlexiexpress@gmail.com' Maria

    This looks amazing and can’t wait to make it this weekend for my sister’s birthday and my wedding anniversary! I’m new to gluten free cooking as my husband was recently diagnosed with hashimotos. Since he can’t have any dried fruit I’m wondering what might be a good substitute? I’ve already got other substitutes in mind for a couple of your other ingredients. Thanks so much in advance 🙂

    Reply
  25. a.raynolds@gmail.com' Anika

    So excited to try this for Thanksgiving. Would this recipe do well in traditional slices from a cheesecake pan rather than squares?

    Reply
  26. avissachs@gmail.com' avis

    I would love to make this for my granddaughter who is gluten free, however she is also nut free, egg free. what can I substitute for the nuts and the almond flour?
    there are so many great gluten free recipes’ but most have either egg or nuts, she can’t have either which really eliminates a lot of foods.
    she is also allergic to the egg substitutes so binding is usually a problem.

    I have gotten very creative but have no idea how to recreate this recipe without using nuts.

    thanks for your help.

    Reply
    • Meghan Remedios

      Hi Avis – We recommend you look for a different nut-free recipe, and you can substitute the egg with a flax egg. In place of a regular egg, create a “flax egg” by whisking together 1 tablespoon of flaxseed meal with 3 tablespoons of water. Once the mixture is well-combined, place it in the fridge and let it chill for 15 minutes. Substitute it for the regular egg in your recipe.

      Reply
  27. Natasha@healthyfamilyhealthyyou.com' Natasha

    This was a delicious recipe! I especially loved the crust and feel like I could just to it into. Little balls and serve that as a dessert!

    Reply
  28. heal41hp@yahoo.com' Sherwood

    I consider myself a lover of pumpkin, yet I have eaten very little with pumpkin in it. That in mind, I finally gave in to the pumpkin craze of the season (my first pumpkin season while trying to learn to cook). I made these Sunday night and ooohhhhhh myyyyy. My boyfriend can’t have dairy, and I’ve seen a number of recipes calling for soaked cashews as a replacement. So I got to tackle two things with this recipe. My boyfriend LOOOOOOVES these things. I’m sure he’d kick back and eat batches of them if he could. I was a little concerned initially ’cause he’d previously said that pumpkin pie flavor is a little overwhelming for him, but the lightness of these is just perfect! I’m pretty well in love with them, too, and I absolutely plan on making more pumpkin things now! Thanks so much for making this dairy-free deliciousness available!

    Reply
    • heal41hp@yahoo.com' Sherwood

      Oh, I meant to ask… Both doughs are really sticky. Is there a good way to deal with that while smooshing it into the pan?

      Reply
    • Meghan Remedios

      Hi Sherwood – Reading your message made us smile 🙂 We’re so delighted that both you and your boyfriend loved the recipe. Glad that it has inspired you to make even more delicious pumpkin things 🙂

      Reply
  29. Kochundbacken@me.com' Renate

    Can I substitute cream cheese for the cashew creme and, if so, would the amount be the same?

    Reply
    • Meghan Remedios

      Hi Renate – Yes, you could substitute the same amount of cream cheese for the cashew cream although the consistency may be thicker, and the nutritional benefits will change.

      Reply
  30. Kochundbacken@me.com' Renate

    One more question – can the leftover pumpkin be frozen for another recipe. Or should I just multiply this recipe because it seems to be so good? ? Thank you!

    Reply
    • Meghan Remedios

      The leftover pumpkin puree can be stored in the refrigerator for up to 1 week. Give it a quick stir before using it in another recipe because the liquid will separate over time. You could also freeze it if you wanted. Of course, it seems like the best option would be to multiply this recipe 🙂

      Reply
  31. Veraconstant@gmail.com' Vera

    Can I just use raw almonds and grind them up to make almond flour or do I need to prepare them more by soaking, roasting then grinding?

    Reply
  32. derkb1982@yahoo.com' Derk

    I made this. I used a jumbo muffin pan to put them in. Got 6 decent size servings. I put coconut whip on top. Very delicious.

    Reply
  33. vicki.basta@gmail.com' VLB

    This looks great. What can I replace the date with, as I am allergic. Is a date necessary?

    Reply
  34. vicki.basta@gmail.com' Vicki

    This looks great. I am allergic to dates and fruit.. What us a good replacement?

    Thx

    Reply
    • Meghan Remedios

      Hi Vicki, you may want to find another crust recipe online that does not contain fruit. You could try a graham cracker crust, for example 🙂

      Reply
  35. ronrencal@comcast.net' kitchenwren

    Just made this and put in the freezer….the filling tastes delicious, and I love being able to make a healthier dessert for my family. It was very easy to make, and basically the only clean-up is the food processor. Thanks for a great recipe!

    Reply

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