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Keto Pumpkin Cheesecake (Dairy-Free, No-Bake)

A true delight during the holiday season, this Keto Pumpkin Cheesecake is made dairy-free, requires no baking, and is spiced to perfection! An ideal recipe for those who love the classic pie but like to keep things sugar-free and dairy-free.

Keto No-Bake Dairy-Free Pumpkin Cheesecake - a cashew-based non-dairy sugar-free cheesecake. A warmly-spiced, deliciously creamy and tangy treat

I confessed in my Paleo Pumpkin Cheesecake post a few years ago that pumpkin cheesecake has been my personal long-time favorite dessert during the holiday season.

The creaminess, the warm spices, the crunch of the crust…it’s heavenly!

As you know if you’ve followed The Roasted Root for a while, I make my cheesecakes dairy-free using raw cashews. Because of this, they are no-bake by nature and are also very easy to make vegan.

Piggy backing off of my love for pumpkin cheesecake and wanting to provide a low-carb holiday pie recipe for my sugar-free followers, I simply took my Dairy-Free Keto Cheesecake recipe and pumpkinified it.

If you haven’t tried a cashew-based cheesecake, I promise the result is shockingly similar to regular cheesecake. The key is to add a touch of lemon juice, which provides that tang we would otherwise be lacking to mimic the cream cheese.

All spiced up with pumpkin pie spice, ginger, and ground cinnamon, this keto no-bake pie recipe is an amazing option for those who keep it sugar-free and dairy-free. 

Not to mention, this recipe is much more goof-proof than a regular pumpkin cheesecake on account of the fact that there’s no baking involved!

Dairy-Free No-Bake Keto Pumpkin Cheesecake made with raw cashews and coconut milk. Sugar-free and delicious!

Ingredients for Keto Pumpkin Cheesecake:

The list of ingredients for this recipe appears much longer than my standard recipe, but it’s mostly due to the spices. There’s also cross-over between the crust and the filling so the actual ingredient count isn’t as high as it looks at first glance. 

That said, if you’ve never made a recipe like this before, I’ll give you a quick rundown as to why we use the ingredients we do. Let’s dive in!

For the Crust:

Raw nuts (I recommend raw almonds, walnuts or pecans), coconut oil, sugar-free confectioners sweetener, sea salt, and ground cinnamon. I like using raw almonds for my no-bake crusts, but feel free to select your favorite nut. 

You definitely want to stick with powdered confectioners sweetener instead of using a regular granulated sweetener, because you’ll instantly get the graininess from granulated sweetener when you take a bite. The texture of the crust turns out perfectly this way.

The crust turns out with a nice nutty flavor and has almost a cookie dough texture with a little added crunch. It’s difficult to put into words, but I find it divine!

For the Cheesecake Filling:

Raw cashews, coconut milk, coconut oil, pumpkin puree, sugar-free confectioners sweetener, lemon juice, vanilla extract, fresh ginger, pumpkin pie spice, ground cinnamon, sea salt. 

The reason we need both coconut milk and coconut oil is they work in tandem to create that luscious creamy texture. The coconut oil helps the cheesecake setup because it solidifies as it gets cold. 

Just as is the case for the crust, the filling requires powered confectioners sweetener as well to ensure the consistency turns out right. A regular granulated sweetener will not dissolve because the mixture stays cold and will result in a grittiness versus a smoothness. 

I find the combination of fresh ginger, pumpkin pie spice, and ground cinnamon yields the most enticing explosion of fall flavor. You can easily make your own pumpkin pie spice blend or choose the seasonings you like. 

If You Aren’t Low-Carb or Keto:

If you love the idea of a dairy-free grain-free pumpkin cheesecake and you don’t follow a sugar-free diet, make my Paleo Pumpkin Cheesecake! It’s sweetened with dates and pure maple syrup and is absolutely heavenly as well.

Let’s make it already!

Dairy-Free Keto Cheesecake - sugar-free pumpkin cheesecake recipe loaded with pumpkin spice flavors. Creamy and tangy and delicious!

How to Make Keto Pumpkin Cheesecake:

Make the Crust:

Prep Ahead: Add the cashews to a large bowl and fill it with water such that the cashews are completely submerged. Soak overnight (ideally 12 hours). When you’re ready to make the pie, drain the cashews into a colander.

Make the Crust:

Add the almonds, sugar-free sweetener, cinnamon and sea salt to a food processor and process until everything is well-chopped and combined.

Add the almonds and sugar free sweetener to a food processor

Leaving the food processor on, slowly pour the melted coconut oil through the opening in the top and continue processing until a thick dough-like substance forms.

Blend crust ingredients until a cookie dough substance forms

Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to the pie pan.

Transfer the crust mixture to a parchment-lined spring form pan.

Smooth it into an even layer and freeze while you prepare the rest of the recipe.

Spread crust into an even layer

Make the Filling:

Transfer the cashews to a high-powered blender, along with the rest of the ingredients for the pumpkin cheesecake filling.

Add all of the ingredients for the pumpkin cheesecake filling to a blender

Blend until completely creamy. If needed, stop the blender periodically to scrape the sides to help it blend. It does take some time to get the creamy consistency for the filling, so just be patient, keep stopping, stirring, and re-starting.

Blend cheesecake filling until creamy

Pour the pumpkin cheesecake filling into the pie pan over the crust and spread it into an even layer.

Spread the pumpkin cheesecake filling into an even layer over the crust

Freeze the pumpkin cheesecake until it has completely set up, about 4 hours.

Serve!:

When you’re ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the cheesecake to a serving platter or cake stand and slice it into individual slices. Serve with whipped cream if desired! To keep it dairy-free, you can make my homemade Coconut Milk Whipped Cream

Note that if the cheesecake is very frozen, it will need to thaw for 8 to 15 minutes before slicing it.

How to Store Keto Pumpkin Cheesecake:

Once the cheesecake has set up in the freezer, you can store it in the refrigerator in a sealed container (I use a large class tupperware container to store mine). You can also simply keep the cheesecake in the freezer and slice off a piece when you have a hankering. The cheesecake needs to be chilled so either the refrigerator or the freezer works.

I usually store my leftovers in the refrigerator for the first 5 days or so and if there are any leftovers remaining after that, I move it to the freezer.

Keto Pumpkin Cheesecake (Dairy-Free, Vegan, No-Bake) - a deliciously creamy, tangy pumpkin spice healthy dessert

More Keto Dessert Recipes:

Pumpkin cheesecake forever!

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!

Keto No-Bake Dairy-Free Pumpkin Cheesecake - a cashew-based non-dairy sugar-free cheesecake. A warmly-spiced, deliciously creamy and tangy treat

Keto Pumpkin Cheesecake (Dairy-Free, No-Bake)

Yield: 12 slices
Prep Time: 50 minutes
Cook Time: 3 minutes
Total Time: 53 minutes

A true delight during the holiday season, this Keto Pumpkin Cheesecake is made dairy-free, requires no baking, and is spiced to perfection!

Ingredients

For the Crust:

Pumpkin Cheesecake Filling:

Instructions

    Make the Crust:

    1. Prep Ahead: Add the cashews to a large bowl and fill it with water such that the cashews are completely submerged. Soak overnight (ideally 12 hours). When you’re ready to make the pie, drain the cashews into a colander.

    Make the Crust:

    1. Add the almonds, sugar-free sweetener, cinnamon and sea salt to a food processor and process until everything is well-chopped and combined. Leaving the food processor on, slowly pour the melted coconut oil through the opening in the top and continue processing until a thick dough-like substance forms.
    2. Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to the pie pan. Smooth it into an even layer and freeze while you prepare the rest of the recipe.

    Make the Filling:

    1. Transfer the cashews to a high-powered blender, along with the rest of the ingredients for the pumpkin cheesecake filling.
    2. Blend until completely creamy. If needed, stop the blender periodically to scrape the sides to help it blend. It does take some time to get the creamy consistency for the filling, so just be patient, keep stopping, stirring, and re-starting.
    3. Pour the pumpkin cheesecake filling into the pie pan over the crust and spread it into an even layer.
    4. Freeze the pumpkin cheesecake until it has completely set up, about 4 hours.

    Serve!:

    1. When you’re ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the cheesecake to a serving platter or cake stand and slice it into individual slices. Serve with whipped cream if desired!

    Notes

    If you aren't keto, make my Paleo Pumpkin Cheesecake. It's still dairy-free and grain-free but sweetened with dates and pure maple syrup 😉

    Nutrition Information
    Yield 12 Serving Size 1 of 12
    Amount Per Serving Calories 482Total Fat 45gCarbohydrates 14gNet Carbohydrates 6gFiber 4gSugar Alcohols 4gProtein 10g
    No-Bake Dairy-Free Keto Pumpkin Cheesecake - grain-free, refined sugar-free, dairy-free easy pumpkin cheesecake recipe for the holiday season!

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    Wanda

    Wednesday 20th of October 2021

    Any potential replacements for the sugar free confectioners sugar? Could I use coconut sugar that I whirl in the blender? I heard I can make coconut confectioners sugar that way. If not, anything else you can think of?

    Wanda

    Wednesday 20th of October 2021

    I'm not concerned about it being sugar free. Looking more for healthier options. How about honey? Would that work? Or maple syrup?

    Shalar

    Wednesday 20th of October 2021

    What happens if you try to bake this?

    Julia

    Thursday 21st of October 2021

    I've never tried it, but my guess is it would just be gooey. The filling needs to be chilled in order to set up ;)

    Shirley

    Wednesday 20th of October 2021

    What a yummy looking pumpkin cheesecake. I have tried your earlier version and it was delicious.

    Julia

    Wednesday 20th of October 2021

    Thank you! I just love the combination of the creamy tang with the warm spices :D

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