Vegan Pumpkin Cheesecake Cups – Delicious and Easy Italian Recipe

Try these Vegan Pumpkin Cheesecake Cups, a creamy and flavorful Italian treat that’s perfect for any fall occasion!

Delightful Vegan Pumpkin Cheesecake Cups

Vegan Pumpkin Cheesecake Cups are an ideal spoon dessert for fall. Easy to prepare and visually stunning, these desserts cater to everyone, including those following a vegan diet. This recipe blends the creaminess of vegan cream cheese with the spiced sweetness of pumpkin, all wrapped up in convenient single servings featuring a crunchy cookie base.

Perfect for an afternoon snack, a dinner with friends, or a festive brunch, these small vegan pumpkin cheesecakes will win everyone over with their taste, lightness, and originality. Without eggs or dairy but rich in flavor and comfort, they offer the perfect autumn treat that can also be prepared in advance.

Explore more vegan cheesecake variations:

• Vegan Peach Cheesecake Cups
• Vegan Fig Cheesecake

Ingredients

• 1 cup crushed vegan cookies
• 2 tablespoons coconut oil, melted
• 1 cup pumpkin puree
• 1 cup vegan cream cheese
• 1/4 cup maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt

Instructions

1. In a bowl, mix crushed vegan cookies with melted coconut oil until well combined.
2. Press the cookie mixture into the bottom of small glasses to form the base.
3. In another bowl, whisk together pumpkin puree, vegan cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
4. Carefully spoon the pumpkin filling over the cookie base in the glasses.
5. Refrigerate for at least 2 hours to set.
6. Garnish with pumpkin seeds or a sprinkle of cinnamon before serving.

Total Time

20 minutes preparation, plus 2 hours chilling

Cuisine

Italian