19/11/2025
Dairy-free, no torch needed, and SO CUTE for any holiday table.
Full recipe🎃
Prep Time: 2 hours
Cook Time: 60 mins
Yield: 6 servings
6 mini pumpkins
12 oz vegan cream cheese, room temperature
1/2 can pumpkin
1 can whipping cream, chilled
1 can sweetened condensed milk
1/4 cup corn starch
2 tsp vanilla paste or extract
2 Tbsp pumpkin pie spice
1/2 cup sugar, finely ground
Preheat the oven to 350F. Slice the tops off the pumpkins and scoop out the insides.
Meanwhile, in a large mixing bowl, beat the Nature's Charm whipping cream for 3 minutes until fluffy. In a separate bowl, beat together the pumpkin, cream cheese, Nature's Charm condensed milk, corn starch and pumpkin pie spice.
Add the pumpkin mixture to the whipped cream. Whip until well combined, stopping to scrape down the sides. Spoon the cheesecake mixture into the pumpkin and level out the tops. Do not overfill as the cheesecakes will rise a bit. Bake for 60 minutes in a deep pan halfway full of water. Pulse the sugar in a food processor until finely ground.
Remove the pumpkin cheesecakes. Let them cool completely, then place in the fridge for at least two hours to set. Freeze for one hour before caramelizing the tops so the cheesecake remains firm and cold while under the broiler.
Set your oven to broil. Cover the tops of the cheesecake with
2 Tbsp sugar each in an even layer.
Place the pumpkins back on the sheet pan. Broil on the top rack for 1-3 minutes or until the sugar caramelizes. Remove from the oven and let cool for 10 minutes before serving.
