Food & Drink

Vegan Pumpkin Cheesecake Bites Recipe from Tastemade’s Amy Lee

Just in time for your Thanksgiving plans—whether they be getting together with family and friends or eating turkey in front of the TV—the geniuses at Tastemade have gifted us some yummy holiday dishes that you’ll want to keep in your recipe repertoire.

Amy Lee from Tastemade

First up is adorable Amy Lee’s vegan dessert. But wait, these little nuggets of deliciousness are just as tasty as any nonvegan variety. Plus, the cheesecakes are pretty easy to whip up for a seasonal party with friends or coworkers. And you don’t have to tell anyone that they’re a healthy, nondairy pumpkin treat if you don’t want to—they’ll never know.

Vegan Pumpkin Cheesecake Bites


12 vegan gingersnap cookies
1 1⁄4 cup raw cashews, soaked in water 4-8 hours and drained
1 cup canned pumpkin puree
1 ripe banana
1⁄4 cup maple syrup
2 tbsp. lemon juice
1 1⁄2 tsp. vanilla extract
2 tsp. pumpkin spice
1/4 tsp. salt

For the coconut whipped cream:
1-14 oz. can coconut milk or cream, refrigerated overnight
1 tsp. agave or maple syrup

Amy Lee of Tastemade


  1. Preheat oven to 300 degrees.
  2. Line 12 muffin cups with papers and add a gingersnap to the bottom of each paper.
  3. Add the cashews to a food processor. Blend until smooth. Add pumpkin, banana, maple syrup, lemon juice, vanilla, pumpkin spice and salt. Blend again until smooth, scraping down the sides of the food processor bowl with a rubber spatula when needed.
  4. Divide batter among the muffin tins.
  5. Bake 20 minutes. Cheesecakes will still be a bit soft when finished baking. Transfer to a cooling rack and cool completely.

For the coconut whipped cream:

  1. Open your can of chilled coconut milk or cream. You should see a semisolid layer of coconut cream and, beneath that, a bit of coconut water that has separated from the cream. Transfer coconut cream to a medium mixing bowl. Discard the water or save for another use.
  2. Beat with an electric mixer on high speed, until light and fluffy, about 1 minute. Add agave or maple syrup, a bit at a time, until desired sweetness is reached.


● For the coconut whipped cream, the longer you refrigerate the coconut milk or cream, the better your results will be. Coconut cream will yield a slightly bigger batch, as there’s less water in the can—in theory there should be no water, but I always end up with at least a little bit after a day or so of refrigeration.

Watch the video.