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No-Bake Mini Pumpkin Cheesecakes
Published: 11/05/2024
These gluten free, vegan no-bake mini pumpkin pie cheesecakes are the perfect dessert to serve up this Thanksgiving holiday.
There is seemingly a lot of pressure when it comes to serving up a delicious Thanksgiving feast for all your family and friends. From the turkey to the stuffing, the cranberry sauce and roasted potatoes, to the decision of whether to make a pecan or pumpkin pie, it’s a lot to consider. That’s why we love to serve these mini no-bake pumpkin cheesecakes because they are quick and easy to make and are gluten free + vegan so that no matter what dietary lifestyle your guests have, they’ll all be able to enjoy this dessert. I mean, you wouldn’t want anyone to miss out on the best part of Thanksgiving, the pumpkin “pie”, would you?
Here’s the best part, you’ll free up your oven for all the turkey and side dishes by skipping the traditional pie route. We make our no-bake pumpkin cheesecakes a few days in advance to spread out the workload and then just add the maple coconut whipped topping the day of. What I love so much about this recipe is that unless you were told that it’s gluten free & vegan, you wouldn’t know it. It’s light, fluffy and incredibly delicious. I’d error on the side of caution by making quite a few extra for all those guests that are going to want seconds.
How to Make No Bake Mini Pumpkin Pie Cheesecakes
Gluten Free, Dairy Free & Vegan
Ingredients for Crust:
- 1 package graham crackers (gluten free), finely crushed
- 1/4 cup butter (vegan), melted
Ingredients for Filling:
- 2 - 8oz packages cream cheese (dairy free)
- 1/2 cup granulated sugar
- 1/4 cup sour cream (dairy free)
- 1 - 15oz can pumpkin puree
- 3 tbsp pumpkin pie spice
- 1 tbsp pure vanilla extract
Ingredients for Maple Coconut Whipped Topping:
- 1 can full-fat coconut milk
- 1/4 cup pure maple syrup (not imitation)
- pinch of sea salt
Directions for Crust:
- In a small mixing bowl, combined finely crushed graham crackers with melted butter.
- Mix until well incorporated.
- Press into the bottom of serving jars. Set aside.
Directions for Filling:
- Using a hand mixer, beat the cream cheese on high until smooth. Slowly add the sugar and continue to mix for additional 2 minutes.
- Continue by adding the sour cream, vanilla extract and pumpkin spice. Mix for an additional 1 minute.
- Scoop pumpkin puree into the mixing bowl and gently fold until well combined with cream cheese mixture.
- Spoon mixture into a piping bag or large ziplock bag with a corner snipped off. Pipe pumpkin cream cheese mixture into jars with graham cracker crust.
Directions for Maple Coconut Whipped Topping:
- Chill a can of full-fat coconut milk in the fridge for a minimum of 24 hours.
- Also, place a mixing bowl in the fridge a few hours before making the whipped topping.
- Upon opening the can, scoop out the solid coconut cream and set aside the coconut water for personal use, if desired.
- Using a hand or stand mixer with the whisk attachment, beat the coconut cream until fluffy and smooth. Add the maple syrup and pinch of sea salt and beat again for another 30 seconds.
- Spoon or pipe whipped topping onto the pumpkin cream cheese mixture. Sprinkle with cinnamon and drizzle with homemade vegan caramel sauce.
How to Store and Serve Leftover No-Bake Mini Pumpkin Pie Cheesecakes
These no-bake mini pumpkin pie cheesecakes make a wonderful make-ahead dessert, and they’re just as delicious the next day—if you happen to have any leftovers! To store them, simply cover the jars or serving dishes tightly with plastic wrap or a lid and refrigerate. They’ll stay fresh for up to 3 days, so you can enjoy the leftovers throughout the holiday weekend. If you plan to keep them longer, consider freezing the cheesecakes before adding the whipped topping. Simply freeze the jars without the topping, and when you’re ready to serve, let them thaw in the fridge for a few hours and then add the maple coconut whipped topping just before serving.
When it's time to serve, let the mini cheesecakes come to a slightly cooler temperature (about 10-15 minutes out of the fridge) to bring out their rich, creamy flavors. The chilled texture is still great, but a slight warm-up makes the flavors more vibrant. If you’ve made a batch of the whipped topping in advance, store that separately in the fridge and re-whip it if needed before piping it on top. It’s a simple way to keep things fresh while ensuring these treats stay as delicious as the first bite.
Pairing Wine with No-Bake Mini Pumpkin Pie Cheesecakes
These no-bake mini pumpkin pie cheesecakes are rich, creamy, and full of warm spice—so naturally, they call for a wine pairing that rises to the occasion. A great place to start is with Murphy-Goode’s North Coast Sauvignon Blanc. Its crisp acidity and notes of citrus and tropical fruit bring a refreshing lift to the sweetness of the dessert, balancing the creamy pumpkin filling while keeping the finish light and lively. It’s an unexpected pairing that works beautifully, especially when served slightly chilled.
For those who want a slightly richer pairing, Murphy-Goode’s California Chardonnay is another solid match. With hints of baked apple, vanilla, and subtle spice, this wine mirrors the cozy fall flavors of the cheesecake without overpowering them. The creamy texture of the Chardonnay complements the whipped coconut topping, creating a velvety mouthfeel that ties everything together.
And if you're looking to add a festive touch, Murphy-Goode’s Rosé—with its delicate fruit notes and dry finish—offers a bright, playful contrast to the dessert’s richness. Whether you're celebrating Friendsgiving or hosting the full family crew, there’s a Murphy-Goode wine that fits seamlessly into the holiday dessert spread.
