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Low Carb Pumpkin Cheesecake Bites

No Bake Vegan Keto Pumpkin Cheesecake Bites

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Dairy Free, Gluten Free, Sugar Free LOW CARB Pumpkin Cheesecake Bites
Course Soak macadamia nuts overnight to soften
Prep Time 30 mins
Cook Time 6 hrs 56 mins
Total Time 2 hrs 30 mins
Servings 32 pumpkin cheesecake bites
Calories 130
Author Alyssia Sheikh


Keto Pumpkin Cheesecake Pie Crust

  • 1 cup almonds
  • ½ cup pumpkin seeds
  • cup coconut oil
  • 1 Tbsp erythritol optional, to taste
  • ¼ tsp salt

Vegan Pumpkin Cheesecake Filling

  • 1 cup raw macadamia nuts soaked overnight (or in boiling water for 3 hours)
  • ¾ cup pumpkin puree
  • ½ cup coconut butter
  • ¼ cup coconut oil
  • ¼ cup erythritol to taste
  • 1 Tbsp lemon juice
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp salt

Optional Toppings

  • 3 Tbsp pumpkin seeds
  • 3 Tbsp pecan halves


The Night Before:

  • Add 1 cup raw macadamia nuts to a bowl and cover with water. Soak overnight to soften.
  • (Or, soak in boiling water for 3 hours before making vegan keto pumpkin cheesecake filling.)

To Make Keto Pumpkin Cheesecake Pie Crust:

  • The next day, start by pulsing almonds and pumpkin seeds in food processor until ground into small pieces.
  • Add remaining crust ingredients and pulse together, until a sticky dough forms.
  • Scoop ~1 tsp of dough into base of each silicone mold, depending on size, pressing to flatten. (Aim for a crust layer around ⅛- to ¼-inch thick.)
  • Transfer molds to the fridge for 20-30 minutes to set while you make the filling.

To Make Vegan Pumpkin Cheesecake Filling:

  • Drain soaked macadamia nuts and add to food processor with remaining filling ingredients. Blend everything together until smooth and creamy. Adjust sweetener and seasonings to taste.
  • Using a 4-tsp cookie scoop, add filling on top of crust in molds. Smooth into an even layer with an offset spatula.
  • Top each vegan keto pumpkin cheesecake bite with a pecan half, pumpkin seeds, or whatever you like! Freeze for at least 2 hours.
  • Pop out of molds and thaw in the fridge for 1-2 hours before serving.
  • Yields 32 mini vegan keto pumpkin cheesecake bites, depending on size of silicone molds.


Per 1 Mini Vegan Keto Pumpkin Cheesecake Dessert made with Erythritol:

5g total carbs | 2g dietary fiber | 2g sugar alcohols | 1g net carbs*
*Net carbs = total carbs – (dietary fiber + sugar alcohols)


Serving: 1keto pumpkin cheesecake dessert | Calories: 130kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Fiber: 2g | Sugar: 1g