Mini Vegan Cheesecake Bites (Gluten Free)

A gluten-free vegan no-bake cheesecake recipe that is the perfect holiday treat! This recipe is made simple with a clean, non-GMO store-bought cookie dough.

Course Dessert

Cuisine American

Keyword cashew cheesecake, easy holiday baking, fall baking, gluten free vegan desserts, mini vegan cheesecake, thanksgiving baking, vegan cheesecake bites, vegan desserts, vegan holiday baking

Prep Time 30

Cook Time 5

Resting Time 3

Total Time 3 30

Servings bites

Calories 100kcal

Author Jackie Akerberg

Equipment

2 mini muffin tins
Food Processor

Ingredients

Crust

½ package Sweet Loren's Oatmeal Cranberry Cookie Dough (gluten free + vegan) thawed
½ package Sweet Loren's Sugar Cookie Dough (gluten free + vegan) thawed

Filling

2 cup raw cashews boiled for 30 minutes and rinsed with cool water
½ cup maple syrup
1 lemon zested and juiced
1 tbsp vanilla extract
¾ cup coconut cream solid part from the top of full fat canned coconut milk
½ tsp salt
¼ cup coconut oil melted and cooled

Salted Caramel Pumpkin

½ cup pumpkin puree
2 tsp pumpkin spice
4 medjool dates pitted and soaked in hot water until soft
1 tsp vanilla
1 tbsp full fat coconut cream
24 pecans toasted
flaky salt for topping

Cran Raspberry

¾ cup fresh or frozen raspberries plus more for topping
2 tbsp maple syrup
1 tsp tapioca flour or corn starch mixed with 2 tsp warm water

Instructions

Preheat oven to 325. Lightly coat 2 mini muffin tins with oil.
Divide each section of pre-cut sugar cookie dough and oatmeal cookie dough into 4 sub sections. Place one in each muffin tin cup, using a small glass like a shot glass or your fingers to press down. Bake for 5 minutes. Remove from oven and use the same small glass to flatten again. Set aside to cool.
Add all ingredients for cheesecakes to a food processor and blend on high for 60-90 seconds until totally smooth. Pour half of the mixture into a separate bowl.
Add pumpkin and pumpkin spice to the food processor with the cashew mixture and pulse until combined.
Prepare your raspberry topping by adding raspberries and syrup to a small saucepan and simmering for 5-10 minutes. Slowly mix in the tapioca flour + water to thicken. Set aside to cool.
Spoon the pumpkin filing in to the cups with sugar cookie base, and the plain into the oatmeal cookie base. Fill to the top. Spoon a small amount of raspberry jam onto each plain cheesecake and swirl. Place on a flat surface in the freezer to chill for at least 2-3 hours.
Meanwhile, prepare your date caramel by pureeing dates, vanilla and coconut cream until smooth.
After 2 hours, remove cheesecakes from freezer. Top pumpkin cakes with a spoonful of date caramel, a pecan and a sprinkle of flaky salt, and top raspberry cheesecakes with a spoonful of jam and a frozen raspberry. Return to freezer for 30 minutes.
Remove from freezer 5-10 minutes before serving and use a knife to carefully pop out each bite.

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