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Vegan Pumpkin Spice Cheesecake Bites {Gluten Free}

pumpkin cheesecake bites, gluten free cheesecake

Vegan Pumpkin Spice Cheesecake Bites {Gluten Free}

These vegan pumpkin spice cheesecake bites are also paleo and made with high quality ingredients. No fillers or inflammatory additives over here… ever!

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I seriously can’t even. My mouth is forever changed. I knew when I made my classic cheesecake bites that they were good, but these vegan pumpkin spice cheesecake bites are AMAZING. I’m also a pumpkin spice lover at heart – #PSL #basic. Like literally, give me EVERYTHING pumpkin spice and I’m a happy girl. I do make pumpkin spice stuff all year around – I’m not about to wait for a couple months a year to have it!

When making this recipe, I used my immersion blender with the whisk attachment. I also used these silicon cupcake baking cups that are game changers as well! I actually use these baking cups inside my kiddo’s lunches too, if you follow me on Instagram!

This recipe creates a dozen cheesecake bites, so you have a dozen times to have a mouth-gasm. You’re welcome.

pumpkin cheesecake bites, gluten free cheesecake


Pumpkin Spice Cheesecake Bites {Gluten Free + Dairy Free}

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 Bites



  • 1 1/4 Cup Almond Flour
  • 1/2 Cup Coconut Sugar
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Palm Shortening
  • 1/2 Tsp Cinnamon


  • 3 Eggs
  • 1 Tub Kite Hill Cream Cheese
  • 1/2 Cup Pumpkin
  • 1 Tsp Pumpkin Spice
  • 1/3 Cup Maple Syrup
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Tapioca Flour


  • Preheat oven to 350 degrees F.
  • In a bowl, mix all of the ingredients for the crust. It won't form into a dough, but it should stick together when the mixture is squeezed together.
  • Grease a cupcake pan with coconut oil spray. Fill 1/4 of each cupcake holder with the crust mixture. Press it down hard and even into each cupcake pan, so the crust is compressed together.
  • In another bowl, mix all of the ingredients together for the filling. Once each cupcake holder has crust mixture in it, fill the remaining space with the filling.
  • Bake for 25-30 minutes. The cheesecake will still be a little soft when you press in the middle of it when it's done.
  • Let it cool down completely on a cooling rack before indulging!

Tag us @nuvitruwellness on Facebook + Instagram when you make our vegan pumpkin spice cheesecake so we can see your yummy creation!

Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).