No-Bake Mini Cheesecakes (3 fall flavors!)

No-bake mini cheesecakes 3 fall-flavored ways: cinnamon apple pie, caramel pecan, and pumpkin pie. A vegan, naturally-sweetened, easy dessert!

SPONSORED BY NATURAL DELIGHTS

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No-bake cheesecakes are the ultimate crossroads of foolproof to prep, endlessly versatile, adorably shareable, and so decadent to bite into. But there are so many delicious dessert flavors this time or year I couldn’t pick just one, so I have THREE holiday sweets table inspired mini cheesecake recipes for you!

First up is cinnamon apple pie: creamy vanilla cheesecake base swirled with saucy sweet maple cinnamon apples. Next is creamy pumpkin pie: that same cheesecake base blended with pumpkin and pumpkin pie spice then topped with coconut whipped cream. And finally caramel pecan pie: gooey rich caramel folded with roasted pecans and swirled into our same cheesecake base. Each with it’s own complimentary flavored crust made by simply squishing Natural Delights Mini Medjools into the easiest naturally sweet crust.

The Dairy-Free No-Bake Cheesecake Base

I would never dare ask you to clean your blender 3 times for one recipe, that would be rude. Instead we are using ONE universal cheesecake base blended altogether then divided and dressed up to create all three fall flavors. You will get about 6 of each flavor with the amounts listed, but you can definitely double the recipe for more. Oh halve it if you’re just having a cozy small holiday spread. For the dairy-free vanilla base you will need…

• Raw cashews. Soaked at least 3 hours but up to overnight. Or if you forget (hi, hello, me often!), you can soak in boiling water for 30 minutes.
• Maple syrup. Or agave or honey, just whatever liquid sweetener you got.
• Coconut oil. Not a lot, but just a little helps the cheesecakes be extra creamy and set perfectly.
• Coconut milk. The full fat canned kind for ultimate creaminess.
• Lemon juice. Since there is no actual cream cheese in this recipe, we are using lemon juice to recreate that classic subtle tang.
• Vanilla extract and a pinch of salt.

Blend all of the above until super creamy and smooth. Then divide into 3 parts – two in bowls and one left in the blender.

The Easiest Cheesecake Crusts

We could blend or mix or bake mini crusts for our mini cakes. OR! We could skip all that effort and skip the added sugars too by turning Natural Delights yummy bite-sized Mini Medjools into the easiest no-bake crust you’ve ever seen. Mini Medjools are made with Medjool dates, nuts, seeds, and coconut, and they come in three flavors: Sweet & Salty Almond, Cacao Pecan, and Coconut. They also happen to be very squish-able and perfectly sized to fit in the bottom of a mini muffin pan to create the quickest crust.

You can pair the flavors however your heart desires, but personally I paired Sweet & Salty Almond with the cinnamon apple pie cheesecake, Cacao Pecan with the caramel pecan pie cheesecake, and Coconut with the pumpkin pie cheesecake. They also come in resealable pouches which I am really enjoying because you will have a few of each flavor leftover for snacking (or charcuterie a holiday charcuterie board perhaps…?) later.

Three Fall Dessert-Inspired Flavors

So we have the crust, we have the cheesecake base, now lets transform into three delicious Thanksgiving dessert-inspired flavors (I promise it’s quicker than you think!)

Cinnamon Apple Pie

Finely dice a Granny Smith apple, toss with maple syrup or brown sugar and cinnamon, spoon on top and gently swirl into the creamy vanilla cheesecake underneath. This one is tart and sweet and fruity and might be my favorite.

Caramel Pecan Pie

Stir up a batch of my favorite no-cook caramel made with healthier ingredients like maple syrup, almond butter, and coconut oil, rough chop roasted pecans and fold them into the gooey sweet-salty caramel sauce, then spoon and swirl into the creamy vanilla cheesecake underneath. With a chocolate crust on the bottom, this one is all kinds of dessert decadent and might be my favorite.

Pumpkin Pie

Blend pumpkin puree and lots of pumpkin pie spice in with the creamy vanilla cheesecake base, and top with whipped cream and a sprinkle of chopped pecans right before serving. This one is an essential thanksgiving flavor and the easiest of the three to prep, it might just be my favorite.

More Thanksgiving Dessert Recipes You’ll Love

• Vegan Paleo Pecan Pie Bars
• Pumpkin Sweet Potato Pie
• Baked Maple Pecan Donuts
• Vegan Gluten-Free Pumpkin Cake

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