Maple Cinnamon Cheesecakes

I have the perfect holiday dessert for you!  Maple Cinnamon Cheesecakes.  OMG.  These are so good and perfectly bite sized.  These vegan cheesecakes are super easy to make too.  If you preferred, you could probably make 1 large cheesecake as well.

Maple Cinnamon Cheesecakes

These Maple Cinnamon Cheesecakes are vegan, gluten free and paleo.  The gingerbread crust is to die for! I promise they will be a hit at any holiday party.   Perfect for those that have dietary restrictions.  I got 12 mini cheesecakes out of my batch.  This is a dessert you can make ahead of time so you will not feel stressed.  It should last a couple weeks in the fridge too.  I could see my 3 ingredient chocolate drizzled over the top of these.  Yum!

Maple Cinnamon Cheesecakes

Maple Cinnamon Cheesecakes with Gingerbread Crust

Serves 12 mini cheesecakes     adjust servings

The perfect holiday treat! Bite sized and great for parties!


    For the crust

    For the cheesecake


      For the crust:

      1. Combine all the ingredients in a food processor . You will see the mixture start to get to a crumbly like consistency. Be careful not to over process or you will end up with pecan butter. Once the mixture looks done, you can press a little into the bottom of each muffin cup. I used standard sized pans . Place them in the fridge while you make the cheesecake part.

      For the cheesecake:

      1. Make sure your cashews have been soaking overnight. Drain and rinse them. Place them in a food processor with all the other cheesecake ingredients. Mix until everything is smooth.
      2. Spoon a little of the cheesecake mixture into each muffin cup.
      3. Once that is done, place them in the fridge to firm up. It can take up to 12 hours for the cheesecakes to get fully firm.


      Recipe Notes

      Keep these stored in the fridge. You can probably freeze them as well. I have not tried that though.

      Cinnamon Gingerbread Cheesecakes - My Whole Food Life P

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      24 thoughts to “Maple Cinnamon Cheesecakes”

      1. These were nothing short of amazing! I tried to make pumpkin cheesecake in little jars for Thanksgiving last year, but but it didn't work out so well ( not Melissa's recipe). I tried these last week and they are incredible!!! I'm looking forward to making these for Thanksgiving this year!!
      2. I'd love to make these but have no cashews, but a jar of cashew butter, do you think it would work and would I use less?
        1. I am not sure cashew butter will work for this. The cashews are soaked so they are super soft. Maybe you can try using the cashew butter with a little water added? Not 100% sure it will work though
      3. Just made these lovely looking "cheese cakes". Now the wait.... while they set in the fridge....hope I can wait till they are set before trying one. Yummmm yummmm
      4. Hey! I was wondering if you could substitute the base with oatmeal cookies and butter instead? Of course it won't be vegan, but I don't want the dates to overpower the flavor, it's important for a coffee event :)

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