Pumpkin Crème Brûlée Cheesecakes (No Torch Needed!)

If there’s one thing I love about the holiday season, it’s the tiny, cozy desserts that make everyone gasp when they hit the table. Enter: Pumpkin Crème Brûlée Cheesecakes—individual little pumpkin desserts baked right inside mini pumpkins with a crackly brûléed sugar top… all without a torch.

These cheesecakes look like something straight out of a holiday fairy tale—warm, glowing, a little bit nostalgic, and totally irresistible. And thanks to Nature’s Charm coconut whipping cream and sweetened condensed coconut milk, they’re ultra-creamy, dairy-free, and shockingly simple to make.

If you’ve never made a crème brûlée cheesecake before, get ready—this is way easier than it looks. No culinary school torch required. Just your oven’s broiler, a sprinkle of fine sugar, and the cutest mini pumpkins you can find.

Why You’ll Love These Pumpkin Crème Brûlée Cheesecakes

✨ No torch needed. Your broiler magically melts and caramelizes that sugar layer into a satisfying crackly top.
✨ Adorable holiday showstoppers. You’re literally serving cheesecake inside mini pumpkins. Guests lose their minds.
✨ Insanely creamy texture. Nature’s Charm whipped cream + condensed coconut milk = silky, luscious cheesecake heaven.
✨ Vegan + dairy-free. A festive dessert everyone at the table can enjoy.
✨ Two desserts in one. You even get bonus pumpkin cheesecake ice cream from the leftover filling.

The Secret to Creamy, Dreamy Vegan Cheesecake

Traditional cheesecake relies on heavy dairy, but this version gets its velvety texture from:

• Nature’s Charm Coconut Whipping Cream (chilled overnight for best results)

• Nature’s Charm Sweetened Condensed Coconut Milk (rich, thick, perfectly sweet)

When folded with pumpkin purée, vegan cream cheese, pumpkin pie spice, and extra vanilla, the filling becomes cloud-like before baking into a perfectly smooth, creamy cheesecake.

The No-Torch Brûlée Method

Instead of using a kitchen torch, you just:

1. Sprinkle the tops with very finely ground sugar.

2. Pop them under the broiler for a couple minutes.

3. Watch the magic happen.

The sugar melts → bubbles → turns golden → hardens into that iconic crispy layer.

It’s honestly easier than torching.

Perfect for…

Thanksgiving dessert tables
Friendsgiving gatherings
✨ Holiday parties
‍ Festive baking nights with kids or friends
That one cozy December evening where you want to impress yourself

These are the kind of desserts that make people think you’re a kitchen sorceress.

Tips for Best Results

• Grind your sugar extra fine—this helps it melt evenly in the broiler.

• Chill the cheesecakes thoroughly before brûléeing or the tops will melt into the filling.

• Save the leftover filling! Freeze it for a bonus pumpkin cheesecake ice cream moment.

• Choose pumpkins that sit flat so they don’t wobble on the table.

Holiday Magic in Every Bite

These pumpkin crème brûlée cheesecakes are the kind of dessert that makes people whisper, “Wait… YOU made these?” They’re elegant without being fussy, festive without being cliché, and just quirky enough to feel special.

Cute, delicious, dairy-free, and impossibly impressive—everything I want in a holiday treat.

If you make these, tag me so I can see your adorable little pumpkin cheesecakes living their best  lives. ✨

For more cozy holiday desserts, be sure to try my Vegan Sticky Toffee Puddings and my Vegan Salted Caramel Apple Cheesecake.

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Pumpkin Creme Brulee Cheesecakes

 

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Prep time

2 hours

Cook time

60 mins

Total time

3 hours

 

Author: Carrots and Flowers

Recipe type: Dessert

Cuisine: Holiday, Thanksgiving, Vegan

Serves: 6 servings

Ingredients

• 6 mini pumpkins
• 12 oz vegan cream cheese, room temperature
• ½ can pumpkin
• 1 can Nature’s Charm whipping cream, chilled
• 1 can Nature’s Charm sweetened condensed milk
• ¼ cup corn starch
• 2 tsp vanilla paste or extract
• 2 Tbsp pumpkin pie spice
• ½ cup sugar, finely ground

Instructions

1. Preheat the oven to 350F. Slice the tops off the pumpkins and scoop out the insides.
2. Meanwhile, in a large mixing bowl, beat the whipping cream for 3 minutes until fluffy. In a separate bowl, beat together the pumpkin, cream cheese, condensed milk, corn starch and pumpkin pie spice.
3. 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. Transfer the remaining pumpkin mixture into a dish with a lid. Freeze it to make pumpkin cheesecake ice cream!
4. Pulse the sugar in a food processor until finely ground. Remove the pumpkin cheesecakes from the oven. 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.
5. 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.

Notes

Make sure the top of the cheesecakes are very flat so the sugar caramelizes evenly. Press down any lifted or rounded areas if needed.
I broiled my cheesecakes 1-2 at a time so I could place the pumpkins directly under the flames. Keep a close eye on the process so they don't burn.

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