Creamy Paleo Pumpkin Cheesecake made without flour, dairy, or refined sugar. This marvelous holiday dessert recipe tastes even better than the real deal!
This no-bake pumpkin cheesecake is low-fuss, dairy-free, vegan, and I have included a keto option for my low-carb friends!
Name your favorite holiday dessert. And GO!
I’ll tell you mine if you tell me yours.
Alright, okay, I’ll divulge.
Pumpkin cheesecake has always been one of my favorite desserts for not just the holidays but all of fall and winter. I have a long-standing history of making it multiple times during the cold months.
Both the pie crust and the filling are prepared using a food processor or blender, and there’s no oven space necessary – a huge win when you’re preparing a big feast and oven real estate is in short supply.
Plus, you can make this recipe far in advance (up to 7 days) and store it in the freezer until your holiday gathering. Just note the cheesecake will take a few hours to thaw, so be sure to work thaw time into your planning process.
Ingredients for Healthy Pumpkin Cheesecake:
The vegan pumpkin cheesecake filling is made using soaked raw cashews (just like a regular vegan cheesecake), pureed pumpkin, coconut milk, coconut oil, pure maple syrup, fresh ginger, pumpkin pie spice and cinnamon.
Blending all these ingredients together results in a silky-smooth, thick and creamy filling that tastes just like Thanksgiving should.
While I love using raw nuts (pecans and walnuts are my favorite) and dates for the crust, you can go with your favorite gluten-free or grain-free pie crust. I’m super into the nutty texture of the crust and think it lends amazing flavor to the pie.
How to Make Paleo Pumpkin Cheesecake:
Begin by preparing the crust. Line an 8-inch spring form pie pan with parchment paper. I trace the pie pan using a pen on top of a sheet of parchment paper and then cut the circle with scissors so that I have a circle of parchment paper that fits the pan perfectly.
Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined. You can keep the crust mixture chunky, but I like blending it pretty well so that it sticks together nicely.
Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.
Soak the cashews for at least 3 hours (up to overnight).
Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Pour the filling over the pie crust and freeze.
Note: you can also refrigerate for 3 hours, but I prefer freezing for at least 2 hours to help the cheesecake set up. Plus, I prefer storing the cheesecake in the freezer, as it then doesn’t take up valuable refrigerator space and keeps for longer.
True to pie form, this cheesecake becomes even more flavorful as it sits. I always recommend making it at least a day before you’re planning on serving it, but honestly, I feel like three days ahead of time is pretty legit.
Low-Carb Keto Pumpkin Cheesecake:
How to Make this recipe low-carb and keto-friendly? Simply follow my Keto Pumpkin Cheesecake recipe! It is very similar to this one but uses sugar-free sweetener instead of pure maple syrup and dates.
- Rather than using dates for the pie crust, you can replace them with 1/4 cup pure maple syrup and increase the coconut oil to 5 Tbsp.
- Use almonds or pecans for the pie crust. Walnuts and/or pecans are my favorite nut to use for pie crusts.
- Replace the pure maple syrup with honey.
- If you don’t have lemon juice, you can replace it with 1 Tbsp cider vinegar – I promise it still tastes amazing and you’d never know!
Serve it up with coconut whipped cream and enjoy!
Have a marvelous Thanksgiving!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
For the Crust:
- 3 cups raw walnuts*
- 10 medjool dates, pitted
- 3 Tbsp coconut oil, softened or melted
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
Pumpkin Cheesecake Filling:
- 2 cups raw cashews, soaked 3 hours
- 2/3 cup full-fat canned coconut milk
- 1/3 cup coconut oil, melted
- 1 cup pureed pumpkin
- 1/2 cup pure maple syrup
- 2 Tbsp lemon juice, **
- 2 tsp pure vanilla extract
- 2 tsp fresh ginger, peeled and grated
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon, to taste
- 3/4 tsp sea salt, to taste
Make the Crust:
- Line an 8-inch spring form pie pan with parchment paper.
- Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
- Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.
Make the Pumpkin Cheesecake Filling:
- Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.
- Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).
- Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.
*Replace walnuts with almonds or pecans if desired.
**If you don't have lemon juice on hand, you can use 1 Tbsp cider vinegar!
For a keto version of this recipe, see Keto Pumpkin Cheesecake section above in the blog post.
Nutrition InformationYield 1 Serving Size 1 of 16
Amount Per Serving Calories 374Total Fat 29gUnsaturated Fat 0gCarbohydrates 26gFiber 3gSugar 18gProtein 6g
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