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No-Bake Mini Pumpkin Cheesecake

No-Bake Mini Pumpkin Cheesecake

Prep: 20 min
Cook: 0 min
Total: 3 hr
Servings: 4

Simple and easy-to-make, no-bake pumpkin cheesecake! A new classic in your household, this recipe focuses on the simple ingredients of graham crackers, pumpkin, pumpkin spice, and cream cheese.

Author Justin Seay
by Justin Seay
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Pumpkin Cheesecake (4 Servings)
Needed Kitchenware: Food processor, mini springform cake pan (about 4-5 inches diameter)
Crust Pumpkin Layer
  • ½ can of pumpkin (about 7.5 oz)
  • ½ can of coconut cream (about 2.7 oz)
  • drizzle of maple syrup
  • ¼ tsp ground cinnamon
  • ¼ tsp allspice
  • pinch of salt
Cheesecake Layer
  • ½ can of coconut cream (about 2.7 oz)
  • ½ package of vegan cream cheese (about 113 g)
  • some coconut shreds, to taste for topping
  • ground cinnamon to taste for topping
Recipe Directions


  • For the crust add everything to a food processor and pulse until mealy texture. Then press mixture into the bottom of a lightly greased springform pan.
  • Mix everything for the pumpkin layer either by hand or in a food processor, pour mixture on top of crust.
  • Mix the coconut cream and cream cheese and pour on top of the pumpkin layer.
  • Sprinkle with coconut shreds and cinnamon.
  • Let sit in freezer for a few hours or over night to set.
  • When ready to eat, make sure to thaw or soften to serve.
Recipe nutrition

Nutritional Information

Yield: 1 Pumpkin Cheesecake
Servings: 4
Information per serving:
Energy: 318.7 kcal
Carbohydrate: 23.9 g
Protein: 5.2 g
Fiber: 4.7 g
Sugar: 11.5 g
Fat: 24.2 g
Monounsaturated Fat: 5.3 g
Polyunsatured Fat: 2.4 g
Omega-3: 0 g
Omega-6: 2.4 g
Saturated Fat: 14.6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 15.5 mg 4% DV
Folate: 16.2 µg 4% DV
A: 8275.3 IU 355% DV
B1: 0.1 mg 6% DV
B2: 0.3 mg 26% DV
B3: 1 mg 7% DV
B5: 0.4 mg 7% DV
B6: 0.1 mg 6% DV
B12: 0.7 mg 27% DV
C: 2.3 mg 3% DV
D: 0 IU 0% DV
E: 5 mg 33% DV
K: 8.8 µg 10% DV
Calcium: 70.8 mg 7% DV
Copper: 0.3 mg 29% DV
Iron: 1.9 mg 11% DV
Magnesium: 66 mg 21% DV
Manganese: 0.8 mg 45% DV
Phosphorus: 114.5 mg 16% DV
Potassium: 299.7 mg 6% DV
Selenium: 3.6 µg 7% DV
Sodium: 185.6 mg 12% DV
Zinc: 0.8 mg 10% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

No bake mini pumpkin cheesecake

Simple and easy-to-make, no-bake pumpkin cheesecake! It rhymes!

A new classic in your household, this recipe focuses on the simple ingredients of graham crackers, pumpkin, pumpkin spice, and cream cheese.

The layers are easily assembled and then this goes into the freezer to set. Simply remove from the freezer and allow to thaw for about 15-30 minutes before cutting and serving.

This makes a 4-5 inch diameter pumpkin cheesecake. To make a 9 inch diameter, multiply the ingredients by 2.

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