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These no-bake Paleo Pumpkin Cheesecakes are mini, delicious and made from real food ingredients! Full of healthy fat, protein and pumpkin, these mini cheesecakes are dairy-free and perfect for a fall treat!
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5 from 1 vote

Mini Paleo Pumpkin Cheesecake

This no-bake mini Paleo Pumpkin Cheesecake recipe makes mini, delicious treats that are made from real food ingredients! Full of healthy fat, protein and pumpkin, these mini cheesecakes are dairy-free and perfect for a fall treat!
Prep Time25 mins
chill time30 mins
Course: Dessert
Cuisine: American
Keyword: no-bake cheesecake, paleo cheesecake, pumpkin cheesecake, raw cheesecake
Servings: 12 cheesecakes
Calories: 207kcal
Author: Cristina Curp


Ingredients For Pumpkin Filling

  • 8 oz raw cashews
  • 2 cups diced pumpkin (or butternut squash)
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • a pinch sea salt
  • 1 oz lemon juice
  • 2-3 tbsp maple syrup or honey
  • 2 tsp grass fed beef gelatin (I use Great Lakes)
  • 1/4 cup hot water (from when you boiled squash/pumpkin)

Ingredients for the crust


Directions for Pumpkin Filling:

  • Set your cashews to soak ahead of time, about three hours (or overnight).
  • Bring a small pot of water to boil and add in diced squash or pumpkin. Boil until pumpkin or squash is fork tender (about 20 minute).
  • While the pumpkin/squash cooks, measure out the spices, lemon juice, vanilla and maple syrup and combine in a blender
  • Drain your cashews and add in 1 1/2 cups soaked cashews to the blender. 
  • Blend mixture on high, using prod to keep the mixture moving.
  • When your pumpkin or squash is cooked, drain. Save cooking water to be added later. 
  • Add 2 cups pumpkin/squash to the blender (careful it will be hot!).
  • Next, add 1/4 cup of the hot water you cooked the pumpkin/squash in to the blender. Also, add in the beef gelatin at this time.
  • Blend again on high again. Keep the mixture moving until it’s completely smooth. 
  • It will be a light orange color, thick and creamy. This will be your pumpkin cheesecake mix. If you want the pumpkin cheesecake filling to be sweeter, add another tbsp of maple syrup and blend again. If you want it tangier, you can add a little lemon rind and blend again. Now is the time to adjust to your preferred flavor. Mixture may seem runny. Don’t worry the gelatin will solidify the filling as it cools.
  • Line your muffin pan with 12 aluminum or silicon muffin liners.
  • Distribute the pumpkin cheesecake mixture evenly between the twelve muffin cups, about 1/4 cup in each hole.
  • Tap your pan down on the counter so the mixture settles flat in the cups. 
  • Set the muffin pan in the fridge to set for about an hour. After they cheesecakes have set, they should be firm yet creamy to the touch. 

Directions for Crust

  • In a glass measuring cup or other microwave safe, non-reactive cup melt the chocolate chips. You can do this in a double boiler or on low heat in the microwave (about 45 seconds). As the chocolate begins to melt, you should be able to stir it. 
  • Add in the coconut oil to the chocolate and stir to combine.
  • Sprinkle the chopped pecans over the cheesecakes, then spoon one to two teaspoons of melted chocolate over each one, spreading it out gently.
  • Set the muffin pan back in the fridge. It will take about half an hour for the chocolate to set. It will be hard to the touch when ready. 
  • When ready to serve, carefully peel away the liner and flip them over to reveal the creamy pumpkin cheesecake over the hard chocolate shell! 


These are delicious, healthy and tasty. They will melt in your hand! So keep them cool until you’re ready to enjoy. 


Calories: 207kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 264mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1646IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg