party in my tummy; pumpkin cheesecakes. (V, GF)

My friend, Lilly, recently switched to eating gluten free and REALLY wanted cheesecake. Of course they don’t have any gluten free cheesecake at the dining halls at our college, so our solution: make it at home! We searched for recipes for a while, and wanted it to be vegan too, so we found this recipe by “Sarah Bakes Gluten Free Treats” and thought it looked perfect.

I had everything in my kitchen except for all the nuts (and there are a lot of nuts in this recipe) so off to Whole Foods we went! I recommend going there for items such as good raw nuts, because they have so many choices and bulk bins which are much cheaper compared to packaged items, and it’s easier to buy just the right amount you need.


The original recipe uses an 8-inch spring form cheesecake pan, but since I didn’t have that, we used a 12 cup muffin pan instead. This worked out well as there was plenty of batter to fill each cup! We also recommend licking the batter off the spoon… and the bowl.. (it’s just too good to go to waste) The beauty of these mini cheesecakes is also that all the ingredients are pretty easy to find, and are all so good for you! Instead of coconut sugar, we used more maple syrup.


Below is the recipe with our adaptions: (makes 12 mini cheesecakes)



  • 1 1/4 cups oats
  • 1/2 cup pecans
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

pumpkin filling

  • 2 1/2 cups raw cashews, soaked
  • 1 1/4 cup pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 cup maple syrup
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg


  1. Soak the raw cashews in warm water for 30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. To make crust: grind oats and pecans in blender.
  4. Add melted coconut oil, molasses, cinnamon and ginger and blend.
  5. Press mixture into bottom of muffin pan cups.
  6. Bake for 15 minutes.
  7. For the pumpkin filling: drain the soaked cashews.
  8. Blend cashews, pumpkin puree, coconut oil and maple syrup in blender.
  9. Add lemon juice, vanilla, cinnamon, ginger and nutmeg and keep blending.
  10. Pour batter into muffin pan cups.
  11. Place muffin pan in freezer for 1-2 hours to set.
  12. Place cheesecakes in refrigerator until ready to serve.


One thing to remember is to keep scraping the sides of your blender with a spoon and repeat the blending process, to make sure that the mixture is evenly blended and combined (unless you have a super amazing blender.. lucky you!) For the pumpkin filling, we actually just blended the cashews by themselves first, and then mixed the remaining ingredients by hand after.


These were so so good! The crust was crunchy and the filling was so creamy! We both had 2 each, and then went on a quick drive to deliver them to some friends who loved them. My friend linked this hilarious video in a comment of our cheesecake picture on Facebook: 

“There’s a party in my tummy! So yummy! So yummy!” Don’t blame me if it gets stuck in your head the whole day. ;)


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