This no-bake vegan pumpkin cheesecake has a creamy pumpkin spice filling, a chewy pecan-date crust, and a fluffy coconut whipped cream topping. Made with cashews instead of cream cheese, it’s dairy free, gluten free, and paleo – and you can make it ahead for Thanksgiving!
*Originally published in October 2020. Updated with refreshed photos, clearer instructions, and make-ahead tips.
I originally created this pumpkin cheesecake for my birthday because I wanted something extra special with all my favorite fall flavors. Pumpkin, cinnamon, a rich creamy filling, and a thick layer of whipped cream definitely fit the bill!
The crust and filling both come together without turning on the oven. A food processor handles the nutty crust, and soaked cashews blend with pumpkin, maple syrup, and coconut cream to make the filling.
The one thing you do need is time: the cashews soak before blending, and the cheesecake sets in the freezer before serving. I like the make-ahead convenience for a holiday dessert when there’s already plenty happening in the kitchen.
If you’re planning a pumpkin dessert spread, try my paleo pumpkin pie bars or classic paleo pumpkin pie too.
Why You’ll Love This Pumpkin Cheesecake
- No baking required: Both the pecan crust and pumpkin filling set without an oven.
- Creamy without cream cheese: Soaked raw cashews give the filling its rich texture, with lemon juice for a little tang.
- Made for fall: Pumpkin puree, maple syrup, cinnamon, and pumpkin pie spice flavor every slice.
- Easy to prepare ahead: Freeze the cheesecake in advance and add the topping before serving.
- Vegan and paleo: The recipe is made without dairy, eggs, gluten, or grains.
Ingredients You’ll Need
You’ll find the complete measurements in the recipe card below.
For the pecan-date crust
Medjool dates: These sweeten the crust and help it hold together. Remove the pits before processing. If your dates are dry or firm, soften them in warm water, then drain well and pat dry.
Raw pecans and blanched almond flour: These form the nutty base. Process the pecans into small pieces while leaving some texture.
Unsweetened coconut flakes: Use unsweetened coconut to keep the crust from becoming overly sweet.
Coconut oil: Helps bind the crust as it chills.
Vanilla, pumpkin pie spice, and cinnamon: Bring the pumpkin spice flavor into the crust as well as the filling.
For the pumpkin filling
Raw cashews: Measure before soaking, then soak in warm water for 2 hours. Drain and rinse before blending. Raw, unsalted cashews give this filling a milder flavor than roasted cashews.
Pumpkin puree: Use plain pumpkin puree, not sweetened pumpkin pie filling. You’ll need 1 cup, not a whole 15-ounce can.
Coconut cream or full-fat canned coconut milk: Adds richness. If using full-fat canned coconut milk, stir it smooth before measuring. Thin refrigerated coconut beverages aren’t a good substitute here.
Refined coconut oil: Helps the cheesecake firm up when chilled. Refined oil keeps the coconut flavor milder; liquid oils won’t provide the same structure.
Pure maple syrup: Sweetens the filling and complements the pumpkin spices.
Lemon juice: Adds a little of the tang you expect in cheesecake.
Vanilla, pumpkin pie spice, and cinnamon: Round out the pumpkin flavor.
How to Make Vegan Pumpkin Cheesecake
1. Soak the cashews and prepare your pan
Soak the cashews in warm water for 2 hours, then rinse and drain thoroughly.
Use an 8-inch springform pan. You can also use an 8-inch square pan lined with parchment extending up the sides, then lift out the chilled cheesecake and cut it into bars.
2. Make the crust
Add the pitted dates, pecans, almond flour, coconut flakes, coconut oil, vanilla, and spices to a food processor.
Process until the mixture is finely chopped and holds together when pressed between your fingers. Stop before it turns into a smooth nut paste.
Press firmly into an even layer across the bottom of your pan. Place in the freezer while you prepare the filling.
3. Blend the filling
Add the drained cashews and all remaining filling ingredients to a high-speed blender or food processor.
Blend until completely smooth, stopping to scrape down the sides as needed. Check for any little pieces of cashew before moving on. A high-speed blender is especially helpful for getting a creamy consistency.
4. Freeze until firm
Pour the filling over the chilled crust and smooth the top. Cover and freeze for at least 4 hours, or until firm throughout. Freezing overnight works well if you’re preparing it ahead.
5. Soften, top, and serve
Let the cheesecake soften in the refrigerator for approximately 1–3 hours, or on the counter for about 30 minutes. The exact time depends on how firmly it’s frozen and the temperature of your kitchen.
You want the filling to hold its shape while being soft enough to slice and enjoy. Add coconut whipped cream and a light dusting of cinnamon just before serving.
Tips for a Smooth, Creamy Filling
- Measure the cashews before soaking. The ingredient amount refers to dry cashews.
- Drain well. Excess soaking water can make the filling softer.
- Blend until smooth before freezing. Chilling won’t remove a grainy texture.
- Use melted, slightly cooled coconut oil. It incorporates more easily than solid pieces.
- Don’t add extra liquid to get the blender moving. Stop, scrape down the sides, and use the blender’s tamper according to its instructions.
- Allow enough freezer time. The center should be firm before you unmold and soften the cheesecake.
- Serve chilled. This is a freezer-set cashew cheesecake and will soften as it warms.
Coconut Whipped Cream Topping
A layer of coconut whipped cream makes this cheesecake feel extra special!
Chill a can of full-fat coconut milk or coconut cream overnight. Scoop the firm cream into a mixing bowl, leaving the watery liquid behind. Beat until creamy, then beat in 1–2 tablespoons of maple syrup and ½ teaspoon vanilla extract.
Refrigerate until ready to use. Spread or dollop over the softened cheesecake just before serving, then dust lightly with cinnamon.
Keep the topping separate when freezing the cheesecake—it becomes quite hard in the freezer.
Make-Ahead and Freezer Storage
To make ahead: Prepare the cheesecake without the topping, cover tightly, and freeze for up to 2 weeks.
Before serving: Move it to the refrigerator to soften, allowing approximately 1–3 hours and checking the texture before slicing. You can also soften it on the counter for about 30 minutes.
For leftovers: Store tightly covered in the freezer. Individual slices are convenient if you’d like to soften just one serving at a time. Keep any extra whipped topping separately in the refrigerator.
Frequently Asked Questions
Does this vegan pumpkin cheesecake contain cream cheese?
No. The filling uses soaked raw cashews, pumpkin, coconut cream or full-fat coconut milk, and coconut oil. Lemon juice adds tang without using dairy or packaged vegan cream cheese.
Can I set it in the refrigerator instead of the freezer?
Use the freezer for the initial setting step. This recipe was developed to freeze until firm, then soften before serving. Refrigerator-only setting isn’t the method used for this recipe.
Can I make it without cashews?
Cashews are the base of this filling, so removing them would require a different recipe. I don’t have a tested cashew-free substitution for this version.
Can I use a different pan?
An 8-inch springform pan gives you a round cheesecake that’s easy to unmold. An 8-inch square pan also works; line it with parchment on the bottom and up the sides so you can lift out the cheesecake before cutting.
Is this pumpkin cheesecake gluten free?
Yes. The crust uses pecans, almond flour, dates, and coconut instead of cookies or graham crackers. The filling is also made without gluten-containing ingredients.
Why is my cheesecake too hard to slice?
It needs more time to soften after freezing. Let it sit until the filling is still cold and firm but gives easily to a knife. For cleaner slices, warm the knife in hot water, wipe it dry, and clean it between cuts.
More Pumpkin Desserts to Try
- Paleo Pumpkin Pie Bars
- Classic Paleo Pumpkin Pie
- Chocolate Pumpkin Cashew Cheesecake
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cake with Cream Cheese Frosting
If you make this pumpkin cheesecake, leave a comment and a star rating below. I’d love to hear how it turned out!
Vegan Pumpkin Cheesecake (No Bake, Paleo & Gluten Free)
Ingredients
Crust:
- 4 Medjool dates pitted and softened if needed
- 1¼ cups raw pecans
- ½ cup blanched almond flour
- ¾ cup unsweetened coconut flakes
- 1½ tablespoons coconut oil melted
- ½ teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
Filling:
- 2¼ cups raw cashews measured before soaking; soaked in warm water for 2 hours, then rinsed and drained
- 1 cup pumpkin puree
- ½ cup coconut cream or full-fat canned coconut milk
- ⅓ cup refined coconut oil melted and slightly cooled
- ¾ cup pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Optional topping:
- Coconut whipped cream
- Ground cinnamon for dusting
Instructions
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Prepare: Soak the cashews in warm water for 2 hours, then rinse and drain well. Set out an 8-inch springform pan. If using an 8-inch square pan, line the bottom and sides with parchment, leaving an overhang.
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Process the crust: Add the pitted dates, pecans, almond flour, coconut flakes, coconut oil, vanilla, pumpkin pie spice, and cinnamon to a food processor. Process until finely chopped and the mixture holds together when pressed. Do not process into a paste.
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Press and chill: Press the crust firmly into an even layer in the bottom of the pan. Place in the freezer while you make the filling.
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Blend the filling: Add the drained cashews, pumpkin, coconut cream or milk, melted coconut oil, maple syrup, lemon juice, vanilla, pumpkin pie spice, and cinnamon to a high-speed blender or food processor. Blend until very smooth, stopping to scrape down the sides as needed.
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Fill and freeze: Pour the filling over the crust and spread evenly. Cover and freeze for at least 4 hours, or until firm throughout.
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Soften: Before serving, soften in the refrigerator for approximately 1–3 hours or on the counter for about 30 minutes. Check the texture; it should be firm enough to hold its shape but soft enough to slice.
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Serve: Release the springform ring, or lift the cheesecake from the square pan using the parchment. Add coconut whipped cream and a dusting of cinnamon, if desired. Slice with a warm, dry knife, wiping it clean between cuts.
Recipe Notes
Dates: If dry, soften in warm water, then drain and pat dry before processing. Discard the pits.
Coconut milk: Use full-fat canned coconut milk, stirred smooth before measuring, or unsweetened coconut cream. Do not use sweetened cream of coconut or a thin carton beverage.
Coconut oil: Refined coconut oil gives a milder flavor. Keep the full amount because it helps the filling firm up.
Whipped cream: Chill one can of full-fat coconut milk or coconut cream overnight. Beat only the firm cream, leaving the watery liquid behind, then beat in 1–2 tablespoons maple syrup and ½ teaspoon vanilla. Refrigerate until serving. The amount of firm cream varies by brand. Thai kitchen is my favorite brand for both coconut milk and cream.
Make ahead and leftovers: Freeze tightly covered for up to 2 weeks. For the best topping texture, add whipped cream just before serving. Store leftover cheesecake in the freezer and soften portions as needed.
Timing: The 20-minute prep estimate excludes soaking, freezing, thawing, and chilling a can of coconut milk for homemade topping.
Nutrition
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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!!
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 😁