Mini Pumpkin Cheesecakes

Fall in love with festive mini cheesecakes this holiday season, with a potent cacao base tamed only by the smooth richness and subtle sweetness of whipped pumpkin perched precariously on top. Creamy, crumbly, and best served cold, these bittersweet bites bid adieu to the summer heat.  


Raw Base: 

  • 1/2 cup organic raw almonds
  • 1/2 cup organic raw pecans 
  • 1/4 cup unsweetened shredded coconut 
  • 1 tablespoon organic maple syrup (optional – sub in coconut oil if preferred) 
  • 1 1/2 tablespoons organic, unrefined coconut oil 
  • 2 tablespoons organic 100% raw cacao powder 
  • 1/4 Celtic sea salt 

Pumpkin Filling:

  • 1 cup organic pumpkin pie puree 
  • 1/4 cup fresh nut milk (almond or cashew) 
  • 1/4 cup organic, unrefined coconut oil
  • 3/4 cup dates, pitted and soaked 
  • 1 teaspoon organic pure vanilla extract 
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground pumpkin pie spice 
  • 1/4 teaspoon Celtic sea salt 


  • 100% organic raw cacao chips (optional) 


Preheat the oven to 350 degrees. 

Cover the dates in water and soak for 15-30 minutes until soft. Drain and discard the water. 

Spread the pecans and almonds across a lined baking sheet and toast for 10 minutes. Let them cool completely. 

In a food processor, mix together the nuts and coconut until coarse. Add the additional base ingredients and blend until fully incorporated. 

Fill a muffin pan with 10 liners and distribute the base evenly, pressing down firmly. Place in the freezer. 

To prepare the filling, combine the ingredients in a Cuisinart or blender until smooth. Remove the muffin tin from the freezer and distribute the batter evenly into each muffin liner. Top with raw cacao chips, if preferred. 

Freeze for at least 1 hour before serving, to harden. Keep in the freezer for a frozen cheesecake experience or in the refrigerator for a softer dessert.