Creamy paleo pumpkin cheesecake made without flour, dairy, or refined sugar. This marvelous holiday dessert recipe tastes even better than the real deal!
Name your favorite holiday dessert. Annnnnd 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.
The pumpkin filling is made using soaked raw cashews (just like a 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.