Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Mini Cheesecake with Raw Caramel Sauce

Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.

Mini Cheesecake with Raw Caramel Sauce

Yield 4



1/2 box Simple Mills Pecan Cookies, crushed

1/4 cup pecans

4 to 5 Medjool dates, pitted

Pinch of Vitacost Himalayan Fine Pink Salt


1-1/2 cups cashews, soaked overnight

1/4 cup + 1 Tbsp. filtered water

1/4 cup + 1 Tbsp. maple syrup

1/4 cup coconut oil

2 Tbsp. lemon juice

1/2 tsp. vanilla extract


8 to 9 Medjool dates, pitted

1/4 cup coconut milk

1 tsp. vanilla extract

Pinch of Himalayan Salt


  1. In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
  2. Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
  3. In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
  4. In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
  5. Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
  6. Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
  7. Remove from ramekins and serve with caramel drizzled on top.


Chef’s tip: Swirl pumpkin purée into the batter once poured.

Other recipes

No-Bake Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bar

Pumpkin Cheesecake Bar

Pumpkin pie is a notorious fall-inspired dish that makes its way on to the dinner table during numerous holiday parties throughout the autumn season. Normally comprising of eggs, dairy, and heavy cream- this recipe leaves those out! This raw vegan dessert uses a cashew “cream cheese” as it’s base, only to be accented with flavorful aromatics such as lemon juice, maple syrup, and pumpkin spice seasoning. Instead of using your oven for this dessert, you’ll only need a mixer and food processor. Can’t wait for you to sink your mouth into this wholesome plant-based and non-baked pumpkin cheesecake!

Pumpkin Cheesecake Bar Crust

Yields 15 servings



1/2 cup Vitacost pure maple syrup

2 tsp. pumpkin spice seasoning

2 8 oz. containers of Miyoko’s “Cream Cheese”

1 tsp. vanilla extract

1 1/2-2 cups pumpkin purée, homemade

1 tsp. lemon juice, freshly squeezed


2 cups raw almonds, unsalted

8 mejdool dates, pitted

1 Tbsp. pure maple syrup

4 Tbsp. vegan butter or coconut oil

1/3 cup gluten-free rolled oats

1/2 tsp. pumpkin spice seasoning

1/4 tsp. cinnamon  

Whipped “Cream”:

1 13.5 oz. can coconut milk, full fat

1/4 tsp. powdered sugar 

1/4 tsp. vanilla extract

Pumpkin Cheesecake Bar


  1. To make your crust using a food processor, combine the graham cracker crumbs, coconut oil, and mejdool dates. Pulse until mixture is well combined and is crumbly-looking.
  2. Press crust mixture into a 11”x7” cake pan that has been lined with parchment paper. Set aside.
  3. In a Kitchen-aid stand mixer, pour “cream cheese”, maple syrup, vanilla extract, pumpkin purée, pumpkin spice, and lemon juice and mix until well combined.
  4. Pour mixture into the prepared pie crust and place into the freezer for at least 2 hours to set (overnight-48 hours preferred).
  5. In your stand mixer, combine coconut cream, vanilla, and powdered sugar and whisk for 2-3 minutes until very smooth, be careful not to over mix. 
  6. Once bars have set, allow to defrost for 20 minutes before slicing into equal squares and top with whipped cream and a pecan.


Chef’s tip: Feel free to make the crust out of walnuts and almonds or use a mixture of graham cracker crumbs with walnuts or almonds.