Mini Pumpkin Cheesecakes
Servings 12
Total time 45mins

Mini Pumpkin Cheesecakes

  • Dairy Free Dairy-free
  • Vegan Vegan
*For a vegan version, use vegan margarine and substitute each egg with 1 Tbsp (15 ml) golden flax meal soaked in 3 Tbsp (45 ml) warm water.
large leaves


  • Crust
  • Filling


  1. Preheat oven to 160°C (325°F). Line a 12-cup muffin tin with paper liners or coat a 12-cup mini cheesecake pan with cooking spray.
  2. Combine graham cracker crumbs, margarine and pumpkin pie spice in a small bowl.
  3. Place a heaping tablespoon of crumb mixture into each muffin cup. Press down crumbs using a spoon or the bottom of a juice glass. Bake for 5 minutes then cool.
  4. In a large bowl, beat cream cheese and pumpkin until smooth.
  5. Add Silk, sugar, pumpkin pie spice and salt.
  6. Add eggs one at a time, mixing well after each addition.
  7. Pour filling into prepared crusts, filling cups almost to the rim.
  8. Bake for 25-30 minutes or until set. Cool before serving.
  9. Garnish with caramel sauce, if desired.
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