This no-bake paleo and vegan pumpkin cheesecake is silky smooth, filled with pumpkin pie spices and completely dairy free and gluten free! It’s perfect as a holiday showstopper with a thick layer of coconut whipped cream and a dusting of cinnamon.
For my birthday this year I knew I had to create something extra decadent PLUS fall themed.
Fall is definitely my favorite season to bake (or no-bake!) and I’ll always have a weak spot for pumpkin goodies! This super creamy no bake vegan pumpkin cheesecake is exactly what I’ve been craving.
It’s super simple to make because a blender or food processor does all the work. The hardest part is waiting for the cheesecake to set – it needs at least 4 hours in the freezer to chill.
This is a dessert that everyone in the family loves – even my picky 9 year old son. The kids are all big cheesecake fans and they can’t believe the vegan version doesn’t actually include cheese! I can’t wait for you to try this cheesecake – let’s dive in!
What You Need to Make Vegan Pumpkin Cheesecake
I broke up the ingredients into those you need for the crust recipe and filling. Here’s everything you’ll need to prepare the cheesecake:
Crust:
- medjool dates, softened, if needed
- raw pecans
- blanched almond flour
- coconut flakes, unsweetened
- organic coconut oil
- pure vanilla extract
- pumpkin pie spice
- cinnamon
Filling:
- raw cashews, soaked in warm water for 2 hours
- pumpkin puree
- coconut cream or full fat coconut milk
- organic coconut oil, refined, to avoid coconut flavor
- pure maple syrup
- lemon juice
- pure vanilla extract
- pumpkin pie spice
- cinnamon
- Coconut whipped cream, for garnish
How to Make Vegan Pumpkin Cheesecake
You will need an 8” springform pan for this recipe. You can also make it in an 8” square pan, lined on the Botton and up the sides with parchment paper. If using a springform pan, there is no need for parchment paper.
Prepare the crust first. In a food processor, add the dates, pecans, almond flour, coconut flakes, coconut oil, vanilla and spices. Process until the mixture begins to stick together – but not so much that it becomes a paste.
Press the crust into the prepared pan evenly so it’s packed in. Place it in the freezer while you make the filling.
For the filling, you can use a high speed blender or food processor. I like to use a Vitamix to make cashew based cheesecakes and sauces.
Place all ingredients in the bowl of the blender or processor. Blend or process until very smooth, stopping to scrape down the sides to fully incorporate.
Once the mixture is smooth and creamy (you should be able to pour it out of the blender as shown in the photo) spread the filling over the chilled crust, using a silicone spatula to scrape it out of the blender to use it all. Cover and return to the freezer to chill for at least 4 hours or until firm.
How To Store the Cheesecake
You can freeze the cake overnight or for up to 2 weeks.
To thaw, simply place it in the refrigerator for 1-3 hours or thaw on the countertop for about 30 minutes. Store leftovers in the freezer, tightly covered and thaw in the refrigerator before serving to soften.
How to Make Coconut Whipped Cream (for the Topping)
I hope you’re ready for a delicious vegan fall treat that’s bound to become a new favorite for the whole family!
Grab your blender and all your ingredients because it’s time for pumpkin cheesecake – let’s go!
Vegan Pumpkin Cheesecake {Paleo, No Bake}
Vegan Pumpkin Cheesecake {Paleo, No-Bake}
Ingredients
Crust:
- 4 medjool dates softened, if needed
- 1 1/4 cups raw pecans
- 1/2 cup blanched almond flour
- 3/4 cup coconut flakes unsweetened
- 1 1/2 Tbsp organic coconut oil
- 1/2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Filling:
- 2 1/4 cups raw cashews soaked in warm water for 2 hours
- 1 cup pumpkin puree
- 1/2 cup coconut cream or full fat coconut milk
- 1/3 cup organic coconut oil refined, to avoid coconut flavor
- 3/4 cup pure maple syrup
- 2 Tbsp lemon juice
- 2 tsp pure vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- Coconut whipped cream for garnish
Instructions
-
You will need an 8” springform pan for this recipe. You can also make it in an 8” square pan, lined on the Botton and up the sides with parchment paper. If using a springform pan, there is no need for parchment paper.
-
Prepare the crust first. In a food processor, add the dates, pecans, almond flour, coconut flakes, coconut oil, vanilla and spices. Process until the mixture begins to stick together - but not so much that it becomes a paste.
-
Press the crust into the prepared pan evenly so it’s packed in. Place it in the freezer while you make the filling.
-
For the filling, you can use a high speed blender or food processor. I like to use a Vitamix to make cashew based cheesecakes and sauces.
-
Place all ingredients in the bowl of the blender or processor. Blend or process until very smooth, stopping to scrape down the sides to fully incorporate.
-
Once the mixture is smooth and creamy (you should be able to pour it out of the blender as shown in the photo) spread the filling over the chilled crust, using a silicone spatula to scrape it out of the blender to use it all. Cover and return to the freezer to chill for at least 4 hours or until firm.
-
You can freeze the cake overnight or for up to 2 weeks. To thaw, simply place it in the refrigerator for 1-3 hours or thaw on the countertop for about 30 minutes. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Pumpkin Desserts? Try One of These!
Pumpkin Bars with Cream Cheese Frosting
Paleo Pumpkin Donuts with Maple Icing
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Is there anything I can use to substitute the cashews? I have a cashew allergy. Love your recipes.
Substitutions: https://ohshecooks.com/substitute-for-cashews/
Very good and easy to make! Love it ❤️
Do you have a recommendation for almond flour replacements? I’m gluten-free, but I’m sensitive to almonds.
Takes exactly like pumpkin pie!! Sooo good!!
I’m assuming I can probably just use refined coconut oil for both the crust and the filling correct? Will it taste relatively the same?
So Easy to make and it is so delicious!!
Tim Hortons offers a delicious Wildberry Cheesecake Filled Ring Dream Donut, featuring a sweet cheesecake filling and a berry topping. While the flavor is enjoyable, some may find it overly sweet and lacking balance.
Can you take something like Kitehill cream cheese instead of the cashews? I have tried as I might to make my own cream cheese and it never turns out right…
I took a chance and made this for the family Thanksgiving dessert. It was a HIT!! Everyone loved it. It set perfectly, was not overly sweet, and not too heavy after a big meal. I just enjoyed the last piece and am sad that it is gone. I’ll definitely be making it again!!
One thing to note, I felt like it didn’t have enough pumpkin spice and cinnamon when making the filling, so I added quite a bit more until it tasted to my liking. Adding extra spice didn’t throw off how it set at all 😁
Del Taco is known for its fast food options, they also offer some plant-based choices on their menu, such as vegan tacos and burritos. Though they might not have a dessert like vegan pumpkin cheesecake, it’s interesting to think about how fast food chains are evolving to include more vegan and dietary-conscious options, similar to the healthier choices found in homemade desserts like the cheesecake.