In all of the cashew cheesecake experimentation I’ve done so far on the blog, I haven’t touched on pumpkin yet. Things had to change!

These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert.

I mean, who doesn’t love cheesecake? And pumpkin? And coconut whipped cream?

(If you’re raising your hand at this point, you can just leave.)

This recipe is simple, requiring just 10 ingredients and no special springform pans or gadgets.

If you have a food processor, blender, parchment paper (or cupcake liners), and ramekins (or muffin tins), you can master these decadent vegan cheesecakes!

I think you all are going to love these gems. They’re:

Creamy

Rich

Pumpkin-infused

Subtly spiced

Not too sweet

& Satisfying

These would make the perfect dessert for holiday parties and fall gatherings. They’re super versatile with the ability to be made in muffin tins for a single-serving size, ramekins for 3-4 small cheesecakes, or a round cake pan (or springform pan) for one large cheesecake to feed a crowd. Top with coconut whipped cream and brown sugar pecans (recipes below) for a finishing touch.

If you try this cheesecake, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!