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Low Carb Pumpkin Cheesecake Bites

No Bake Vegan Keto Pumpkin Cheesecake Bites

Print Recipe
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

Ingredients

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

Instructions

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.

Notes

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)

Nutrition

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