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.
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.
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.
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.
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!