Healthy No-Bake Pumpkin Cheesecakes (V/GF/RSF)

The taste of pumpkin pie without all the sugar and guilt of eating something unhealthy, yes please!

I have been trying to cut back on sugary treats as of lately which is SO difficult for me, curse this hereditary sweet tooth. Creating healthy little sweet treats like this one has definitely been helping a ton.

These Healthy No- Bake Pumpkin Cheesecakes are;






Fall Festive




Refined Sugar Free!

I hope you love this recipe!!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



2/3 Cup Cashews, soaked 4 hours- overnight

1/4 Cup Coconut Oil, melted

1/4 Cup Pure Maple Syrup

1 Cup Pumpkin Puree

4 Teaspoons Lemon Juice

1/2 Teaspoon Pumpkin Spice


1/2 Cup Pecans

8-10 Large Medjool Dates, pits removed


Cut out 9 pieces of parchment paper into 1/2″ X 6-7″ strips.  Place middle of parchment strips flat side down into bottom of large muffin tins (see photo above), set aside.

Crust; Pulse pecans and medjool dates in a food processor on high until a sticky, crumbly mixture is formed. Mixture should stick together when pinched or pressed, pulse in  another date or two if needed.

Divide crust mixture between prepared 9 large muffin tins. Press crust mixture into bottom of muffin tins with the back of a spoon. Place crust in freezer 20-30 minutes to firm up.

Filling; In a blender or food processor, blend soaked cashews, coconut oil, pumpkin puree, maple syrup, lemon juice, and pumpkin spice until smooth and creamy, about 3-4 minutes on high.

Spread filling on top of prepared crust, dividing evenly between the 9. Place Pumpkin Cheesecakes in freezer for 1-2 hours or until firmed up enough to keep their shape.

Remove cheesecakes from tins by lifting each side of parchment strips.

Refrigerate until ready to serve. Store in refrigerator up to 3-4 days.

Makes: 9







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