Nutritious by Gabby

Vegan Pumpkin Cheesecake Bites Recipe

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Close-up of pumpkin pie bites on a white surface, with an orange pumpkin and a white pumpkin in the background.
Pumpkin Cheesecake Bites

These bites are perfect for fall and Thanksgiving! They are super easy to make, along with being vegan and gluten free. Not to mention, they are much healthier than your average cheesecake as they’re made without refined sugar and with protein-packed tofu. Make these once and they’ll become your new fall go-to.

Meal Prep Friendly

These bites can be brought as a dessert to a fall get together or Thanksgiving. However, they can also be made on the weekend and saved to have as snacks or dessert all week long. It’s up to you if you’re willing to share! This recipe makes 12 cheesecake bites, but you can easily double the recipe if you need more.

A close-up of vegan and gluten-free cheesecake bites in front of a large orange pumpkin and a smaller white pumpkin, set on a white surface.

What Equipment Do I Need

  • Mixing Bowl
  • Measuring Cups & Spoons
  • High Speed Blender or Food Processor
  • 12-Cup Muffin Tin
  • Cupcake Liners or Silicone Baking Cups

Ingredients

Crust

  • Almond Flour
  • Coconut Flour
  • Maple Syrup
  • Virgin Coconut Oil

Pumpkin Cheesecake Filling

  • Extra Firm Gluten Free Tofu
  • Pumpkin Purèe
  • Maple Syrup
  • Cinnamon
A plate of colorful pumpkin cheesecake bites in silicone liners, with a large orange pumpkin and a small white pumpkin in the background.

Substitutions

  • Coconut Oil – You can try swapping this for vegan butter.
  • Maple Syrup – Agave nectar or honey, if you’re not vegan, are also options.

Recipe Tips

  • Silicone baking cups will be easier to remove after freezing than cupcake liners.
  • If you want the bites to have a firmer texture, keep them in the freezer when you’re not consuming them. If you want them to be softer, more similar to regular cheesecake, transfer them to the fridge after freezing when not consuming.
Three pumpkin cheesecake bites on a white surface, with a large orange pumpkin and a small white pumpkin in the background.

Recipe

Pumpkin Cheesecake Bites

These tiny bites are completely vegan and gluten free without sacrificing on taste! They are easy to make and the perfect healthier snack or dessert.
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Prep Time 15 minutes
Freezer Time 2 hours
Course Dessert, Snack
Servings 12 bites

Ingredients
  

Crust

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp maple syrup
  • 4 tbsp coconut oil

Pumpkin Cheesecake

  • 1 block gluten free extra firm tofu
  • 1 cup pumpkin purée
  • 1/3 cup maple syrup
  • 1 tsp cinnamon

Instructions
 

  • Combine the ingredients for the crust in a small mixing bowl. Mix with a fork.
  • Line a cupcake tin with silicone baking cups or cupcake liners.
  • Press the crust into 12 cupcake slots. Refrigerate while making the cheesecake filling.
  • Combine all of the cheesecake filling ingredients in a high speed blender or food processor. Blend until smooth.
  • Top the crusts with the filling – fill to the top of the liners.
  • Freeze for two hours to set. For a firmer texture, keep them in the freezer. For a softer texture, keep them in the fridge.
Keyword cheesecake, dairy free, dessert, easy snacks, gluten free, healthy snacks, snack bites, vegan

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