Dairy-Free Mini Pumpkin Cheesecakes
Prep time
Cook time
Total time
Please note that the Prep time does not include cooling and chilling. Allow at least a couple of hours for these single-serve desserts to fully set up.
Serves: 18 mini cheesecakes
  • 18 paper baking cups (2½ inch diameter)
  • 18 dairy-free gingersnap cookies (see Notes in post above)
  • 12 ounces dairy-free cream cheese alternative (see Notes in post above)
  • ¾ cup sugar
  • 1 tablespoon non-GMO cornstarch
  • 1 teaspoon pumpkin pie spice (like Spice Islands)
  • 2 eggs
  • 1 cup canned pumpkin
  • ⅓ cup non-GMO light corn syrup (see Notes in post above)
  • Dairy-free whipped topping, for garnish (optional)
  • Ground cinnamon, for garnish (optional)
  1. Preheat your oven to 325ºF and line 18 muffin cups with cupcakes liners.
  2. Place 1 cookie in the bottom of each cup.
  3. Put the cream cheese alternative, sugar, starch, and spice in a large mixing bowl and beat until creamy. Add the eggs and mix to combine. Add the pumpkin and corn syrup and beat for 1 minute.
  4. Pour the filling on the cookies in your muffin cups, evenly divvying it up. Level the fillilng.
  5. Bake the mini pumpkin cheesecakes for 30 to 35 minutes, or until just set.
  6. Let cool for 1 hour, then place them in the refrigerator for 1 hour to chill and fully set up.
  7. If desired, top each mini cheesecake with a little dairy-free whip and a sprinkle of cinnamon.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mini-pumpkin-cheesecakes