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Caramel Pumpkin Cheesecake Jars (Gluten-Free, Soy-Free, Dairy-Free)

Name: Caramel Pumpkin Cheesecake Jars (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 4 h
Total time: 4 h
Yield: 4 servings
Ingredients: 1 cup gluten-free graham-style crackers or cookies (e.g., Enjoy Life brand), crushed; 3 tbsp melted coconut oil; 1 tbsp maple syrup; ¾ cup raw cashews (soaked for 2 hours or boiled for 10 minutes); ½ cup canned pumpkin purée; ¼ cup full-fat coconut milk (from the can); 2 tbsp lemon juice; 1 tsp pumpkin pie spice; ¼ cup maple syrup or agave; 1 tsp vanilla extract; Pinch of salt; ½ cup coconut whipped cream (e.g., So Delicious CocoWhip or homemade chilled coconut cream); ¼ cup coconut sugar; 2 tbsp full-fat coconut milk; 1 tbsp maple syrup; ½ tsp vanilla extract; Pinch of salt

Category:

Dessert

Difficulty: Easy

Serves:

4 people

Prep Time: 25 minutes (plus 2–4 hours chilling)

Cook Time: 0.0

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

Creamy, cozy, and perfectly portioned! These mini no-bake cheesecake jars layer a spiced pumpkin filling on a cookie crumb crust, topped with coconut whipped cream and a dreamy caramel drizzle. All without gluten, soy, or dairy!

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What You’ll Need:

Crust

1 cup gluten-free graham-style crackers or cookies (e.g., Enjoy Life brand), crushed
3 tbsp melted coconut oil
1 tbsp maple syrup

Pumpkin Cheesecake Filling

¾ cup raw cashews (soaked for 2 hours or boiled for 10 minutes)
½ cup canned pumpkin purée
¼ cup full-fat coconut milk (from the can)
2 tbsp lemon juice
1 tsp pumpkin pie spice
¼ cup maple syrup or agave
1 tsp vanilla extract
Pinch of salt

Whipped Topping

½ cup coconut whipped cream (e.g., So Delicious CocoWhip or homemade chilled coconut cream)

Caramel Sauce

¼ cup coconut sugar
2 tbsp full-fat coconut milk
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt

Prepration for:Caramel Pumpkin Cheesecake Jars (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/5

Make the Crust

Combine crushed cookies, melted coconut oil, and maple syrup in a bowl. Press evenly into the bottoms of 4 small jars. Chill in fridge while you make the filling.

Step 2/5

Prepare Pumpkin Cheesecake Filling

Blend soaked cashews, pumpkin purée, coconut milk, lemon juice, pumpkin pie spice, maple syrup, vanilla, and salt in a high-speed blender or food processor until silky smooth. Spoon or pipe the filling over the crust layer in each jar. Smooth the tops.

Step 3/5

Chill

Refrigerate the jars for at least 2–4 hours, or until set.

Step 4/5

Make Caramel Sauce

In a small saucepan over low heat, combine coconut sugar, coconut milk, maple syrup, and salt. Simmer for 3–4 minutes, stirring constantly, until thickened slightly. Remove from heat and stir in vanilla. Let cool.

Step 5/5

Assemble

Once the jars are chilled and the caramel is cooled, top each cheesecake with a dollop of coconut whip. Drizzle caramel generously on top and sprinkle extra cookie crumbs for crunch.

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Caramel Pumpkin Cheesecake Jars (Gluten-Free, Soy-Free, Dairy-Free)