Jump to Recipe VeganEgg Free
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 pecansblanched almond flourcoconut flakes, unsweetenedorganic coconut oilpure vanilla extractpumpkin pie spicecinnamon
Filling:
raw cashews, soaked in warm water for 2 hourspumpkin pureecoconut cream or full fat coconut milkorganic coconut oil, refined, to avoid coconut flavorpure maple syruplemon juicepure vanilla extractpumpkin pie spicecinnamonCoconut 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)
If you choose to make the coconut whipped cream layer (which is totally optional), it’s important to make sure you only use true coconut cream by discarding all the water in a sand of coconut cream or milk.In a large bowl, beat one can of coconut cream (or thick part of separated canned coconut milk) until light and creamy. Then, beat in 1-2 Tbsp of maple syrup and 1/2 tsp vanilla extract. You can also used organic powdered sugar to sweeten it, or powdered erythritol.Refrigerate the whipped cream until ready to use. It will thicken in the refrigerator so I recommend making it ahead of time. It’s best to spread or dollop it on right before serving since it become too hard in the freezer.
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}
This no-bake paleo and vegan pumpkin cheesecake is silky smooth, packed 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. Prep Time: 20 minutesChill Time: 4 hrsCourse:DessertCuisine:dessert, holiday, Paleo, VeganKeyword:cheesecake, paleo, pumpkin, thanksgiving, veganServings: 12 servings
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Ingredients
Crust:
4medjool datessoftened, if needed1 1/4cupsraw pecans1/2cupblanched almond flour3/4cupcoconut flakesunsweetened1 1/2Tbsporganic coconut oil1/2tsppure vanilla extract2tsppumpkin pie spice1/2tspcinnamon
Filling:
2 1/4cupsraw cashewssoaked in warm water for 2 hours1cuppumpkin puree1/2cupcoconut cream or full fat coconut milk1/3cuporganic coconut oilrefined, to avoid coconut flavor3/4cuppure maple syrup2Tbsplemon juice2tsppure vanilla extract1Tbsppumpkin pie spice1tspcinnamonCoconut whipped creamfor 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
Calories: 463kcalCarbohydrates: 34gProtein: 8gFat: 36gSaturated Fat: 16gSodium: 9mgPotassium: 414mgFiber: 5gSugar: 21gVitamin A: 3196IUVitamin C: 3mgCalcium: 70mgIron: 3mg
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Want More Pumpkin Desserts? Try One of These!
Chocolate Pumpkin Cheesecake
Pumpkin Spice Latte Bars
Pumpkin Bars with Cream Cheese Frosting
Paleo Pumpkin Donuts with Maple Icing
Praline Pumpkin Pie
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