Mini Pumpkin Cheesecakes


Mini Pumpkin Cheesecakes

This is a guest post by Christine Robyn.



1 cup ginger snap cookie crumbs
1 tbsp. coconut sugar (or sweetener of choice)
2 tbsp. melted non-dairy butter
1 tbsp. agave
1/8 tsp. salt

Cheesecake filling:

8 oz. softened Tofutti Better Than Cream Cheese
1/4 cup coconut sugar (or sweetener of choice)
3 tbsp. arrowroot (or cornstarch)
1 tsp. vanilla
1 cup pumpkin puree (make sure pumpkin is the only ingredient if using canned)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash of cloves
Dash of allspice



Preheat oven to 375 degrees.

Spray 12 foil muffin liners with a bit of cooking spray and insert in muffin tins.

Mix dry ingredients and then mix in butter. Divide crust among muffin cups.

Cheesecake filling:

Mix Tofutti Better Than Cream Cheese, sugar, arrowroot and vanilla. Set aside 1/4 of a cup of the mixture.

Mix in pumpkin and spices.

Divide pumpkin cheesecake filling onto the crust in the muffin cups.

Add a dollop of the white filling in each cup and swirl with a toothpick.

Bake 14 minutes, or until tops are firm.

Allow to cool for 20 minutes before removing from muffin tin.

Store in refrigerator or freezer. (They make a great frozen treat!)

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*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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