Pumpkin cheesecake in a cup! These are not only delicious and perfect for the holidays, but they’re easy-to-make too! No cooking required, no soaking cashews, and no overnight chilling. What a win!
If you follow me, you know cheesecakes are my thing, and because it is pumpkin season, I was tempted to do the obvious and create a pumpkin cheesecake. The problem was, not only do I already have a ton of cheesecakes on the blog; there are already a ton of vegan pumpkin cheesecake recipes out there. You may not know this, but I like to be unique, so something done a zillion times just wasn’t going to work for me.
I had some extra pumpkin purée, and as I said, it is pumpkin season, but I already have a pumpkin pie recipe on the blog (a unique one, of course!), and while I was soooo tempted to just go ahead and do a cheesecake (my fallback dessert, always!), I started trying to think of how I could make something that hasn’t been done (I haven’t googled it, I’m sure it probably has been done, but likely a lot less common).
What I like about these the most is they’re a lot less work than making a cheesecake, a pie, or probably most types of dessert, but despite that, they’re in no way missing any flavor! Soooo yummy! They’re also a lot more convenient for someone who doesn’t have a high-speed blender or time to freeze something overnight, or maybe you forgot to soak your cashews or chill your coconut milk, this recipe doesn’t require any of that!
The only hang up on these would be if you’re unable to find a couple of the ingredients. Coconut whipping cream (NOT to be confused with coconut cream) is less common than canned coconut milk. I find mine at the health food store, but if you live in any area without many health-food choices, you can order it online.
The other hard-to-find ingredient would be vegan, gluten-free graham crackers. I use Smoreables by Kinnikinnick, which I also find in my local health food store. The last time I bought them, they made it even easier for me as they now make Graham Style Cracker Crumbs. If you can’t find them in your area, you can click on the links to order through their website, or use the Kinnikinnick store finder.
I’m excited to be serving this new dessert at Thanksgiving! It’s nice to have something so delicious but with so little work and time required. That gives me more time to work on the rest of our feast! You can find recipes for more of the foods I’ll serve at Thanksgiving, both here and here.
Of course, there’s no reason to wait until the holidays! These pudding cups make a delicious treat any day of the week (or season!). Please let me know if you try them. Leave a comment below, or take a picture of yours and tag me on Instagram, @veggiesattiffanis.
Easy Vegan Pumpkin Cheesecake Pudding Cups
Equipment
- Electric mixer
Ingredients
- 1 can coconut whipping cream diffferent than coconut cream, see text above
- 8 oz vegan cream cheese
- 3/4 cup pumpkin purée
- 1/4 cup blue agave syrup *or too taste
- 1/4 tsp pumpkin pie spice
- pinch sea salt
- 1/2 cup vegan graham crackers (gluten-free if necessary), crumbled
- organic powdered sugar (ensure vegan), to taste optional for whipped cream topping
Instructions
- Into a large mixing bowl, add only a half of a cup of the coconut whipping cream. Add the remaining whipping cream to the refigerator.
- In the same bowl, add in the cream cheese, pumpkin purée, agave, pumpkin spice, and salt. Using an electric mixer, mix on high until ingredients are smooth and fully incorporated.
- Divide the pudding mixture into four dessert cups or wine glasses (each serving will be about a half of a cup). Place the pudding cups into the refrigerator and chill until thickened (about one to two hours).
- Once the pudding has set, take the remaining whipping cream and add it to another large mixing bowl. Using the electric mixer, mix on high until soft peaks form. Taste, and if desired, add powdered sugar to sweeten. Continue to whip briefly, but be careful not to go too long.
- Before serving, top each pudding cup with 1 to 2 tablespoon of graham cracker crumbs and a dollop of coconut whipped cream. Enjoy!