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Paleo Pumpkin Cheesecake - a no-bake vegan pumpkin cheesecake recipe made dairy-free and refined sugar-free | TheRoastedRoot.net #glutenfree #grainfree
Paleo Pumpkin Cheesecake
Prep Time
40 mins
Total Time
40 mins
 

Paleo Pumpkin Cheesecake made vegan friendly with raw cashews instead of cream cheese. Dairy-free, refined sugar-free, flourless.

Course: Dessert
Cuisine: American
Keyword: dairy free, healthy dessert, no bake, paleo, vegan
Servings: 1 8-inch pie
Calories: 374 kcal
Author: Julia
Ingredients
Crust:
Pumpkin Cheesecake Filling:
Instructions
Make the Crust:
  1. Line an 8-inch spring form pie pan with parchment paper.

  2. Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.

  3. 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:
  1. 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.

  2. 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).

  3. Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.

Recipe Notes

*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 Facts
Paleo Pumpkin Cheesecake
Amount Per Serving (1 of 16)
Calories 374 Calories from Fat 261
% Daily Value*
Fat 29g45%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.