mini Pumpkin cheesecake jars

These Mini Pumpkin Cheesecake Jars combine all the cozy flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you’re hosting for the holidays, a get-together or just craving something sweet, these mini cheesecakes are so easy to make and look beautiful! Best part? These can be made gluten-free, dairy-free/vegan, and are refined sugar-free!

Holiday Dessert Jars

No baking or pans required! These individual dessert jars make assembling SO easy while looking like you put in loads of effort – win, win! Whether you’re a die-hard pumpkin pie fan or just looking for a fun, festive dessert, these cheesecakes are always a hit!

Why you’ll love these mini pumpkin cheesecake recipe

• If you’re looking for a dessert that ticks all the boxes—refined sugar-free, gluten-free, and easily vegan/dairy-free—while still delivering that indulgent cheesecake feel and rich pumpkin spice flavor, you’re going to love these jars!
• They’re made in individual portions, so no fuss with slicing a whole cake and you’ll get the perfect serving size.
• You can customize the base and filling to suit your dietary needs.
• The combination of smooth pumpkin-spiced filling + crunchy base + gorgeous presentation means they’re both healthy-ish and look try-hard 😉
• They’re a fun option for guests, potlucks, or simply for treating yourself!

Recipe video

Equipment you’ll need

• Food processor: I love this mini one, it works great & doesn’t take up space!
• Blender
• Jars for serving: I love these tulip weck jars!

Ingredients you’ll need

• Simple Mills Sweet Thins (or graham crackers)
• Canned pumpkin puree – NOT pumpkin pie filling!
• Raw cashews
• Cream cheese – dairy-free/vegan, lactose free, or regular cream cheese both work!
• Full-fat canned Coconut milk
• Refined Coconut oil: Refined coconut oil works best as it doesn’t have a strong coconut flavor, however butter, vegan butter, etc. also work!
• Pantry staples: vanilla extract, sea salt, cinnamon, pumpkin spice
• Star Anise (for topping – totally optional!)

Steps to make mini pumpkin cheesecake jars

• Make the base: In a food processor, combine the sweet thin cookies (or graham crackers) and oil. Process a few seconds until a sandy texture forms. Divide this amongst your jars, covering the bottom.
• Blend the filling: In a blender, combine all of the cheesecake filling ingredients. Blend a few minutes until completely smooth. Taste and adjust the filling as you’d like.
• Divide the batter amongst the jars, filling them 2/3 of the way full. Then top each, filling the remainder of the jars, with coconut whipped topping, cool whip, etc.
• Top with a star anise, cinnamon sticks, or even chopped/candied pecans.
• Refrigerate for 3-4 hours prior to serving for the thickest texture!

Storage & Freezing pumpkin cheesecake jars

• These jars store well in the fridge for up to 3–4 days. After that the base may soften.
• Freezing is not recommended with the whipped-cream/coconut-cream topping — texture may change on thawing.
• For best texture, remove jars from fridge ~10 minutes before serving so the filling softens slightly.

Variations to Try

• Swap out the Sweet Thins base for crushed gingerbread cookies. The warm spices in the gingerbread pair perfectly with the pumpkin filling.
• Add some chopped pecans or candied pecans on top of the jars or add some finely chopped pecans into the base.
• Add a teaspoon of instant espresso powder to the cheesecake batter for a pumpkin spice latte twist.

More healthy dessert recipes to try

• Gingerbread marshmallows
• Cinnamon streusel dessert pizza
• Festive sugar cookie cups
• Gluten-free pumpkin cake roll
• Pumpkin ice cream sandwiches
• Healthy pumpkin spice latte
• Banana pecan pudding (vegan, gf)
• Gluten-free pumpkin spice scones
• Fudgy peppermint brownies
• Gluten-free pumpkin streusel bread
• Vegan pumpkin ice cream

If you guys try this recipe, it’d mean the world to me if you left a star rating & review below and tag me in your remakes on Instagram @danishealthyeats! x

Mini Pumpkin Cheesecake Jars

These Mini Pumpkin Cheesecakes combine all the cozy flavors of pumpkin pie with the creamy goodness of cheesecake, perfect for any occasion! Single serving pumpkin cheesecakes are perfect whether you’re hosting for the holidays, a get-together or just craving something sweet, these mini cheesecakes are so easy to make and look beautiful! Best part? These can be made gluten-free, dairy-free/vegan, and are refined sugar-free!

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert, Snack

Cuisine American

Ingredients

  

Base

• 1 box Simple Mills Sweet Thins or toasted pecan cookies
• 1 1/2 tbsp melted coconut oil

Filing

• 1 1/2 cups raw cashews
• 1/2 cup canned pumpkin puree
• 1/2 cup coconut cream (thick white part from the top of a can of full-fat coconut milk)
• 1/4 cup regular or dairy-free cream cheese
• 1/3 cup maple syrup *more to taste
• 1-1 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• pinch of sea salt

Topping

• So Delicious Coconut Whip (or other cool whip/whipped cream)
• Star Anise (optional, just pretty!)

Instructions

 

• In a food processor, combine the sweet thin cookies (or graham crackers) and oil. Process a few seconds until a sandy texture forms. Divide this amongst your jars, covering the bottom.
• In a blender, combine all of the cheesecake filling ingredients. Blend a few minutes until completely smooth. Taste and adjust the filling as you'd like.
• Divide the batter amongst the jars, filling them 2/3 of the way full. Then top each, filling the remainder of the jars, with coconut whipped topping, cool whip, etc.
• Top with a star anise, cinnamon sticks, or even chopped/candied pecans.
• Refrigerate for 3-4 hours prior to serving for the thickest texture!

Keyword healthy holiday desserts, healthy pumpkin cheesecake, healthy thanksgiving dessert, individual cheesecakes, mini cheesecakes, no bake cheesecake, pumpkin cheesecake, thanksgiving dessert