No Bake Pumpkin Cheesecake
This No Bake Pumpkin Cheesecake is the perfect fall dessert. It has sweet, soft and chewy 2 ingredient crust and is filled with a smooth cashew pumpkin cheesecake filling. This healthy and delicious pumpkin cheesecake is also paleo, vegan and gluten-free.
I have taken my love for no-bake treats one step further and created a chilled Pumpkin Pie Cheesecake that might be better than any traditional Pumpkin Pie I have ever made.
It is so delicious that you won’t believe how easy it is to make, that it only has 6 wholesome ingredients.
The pumpkin cheesecake filling is rich, creamy, and sweet, while the crust is nutty and chewy. All while being vegan, paleo, and gluten-free.
And did I mention, there is no oven needed to make this healthy pumpkin cheesecake recipe? Perfect make-ahead dessert to make for a holiday party or meal prep to store in the freezer.
This is not the first time I’m recreating and healthifying a pumpkin pie recipe.
However, this is a slightly different approach that I think you will and up loving, just like I do.
Is this No Bake Pumpkin Cheesecake Healthy?
A delicious perfect pumpkin pie that’s healthy? Well, yes indeed!
This No Bake Pumpkin Cheesecake is as healthy as it gets while still being considered a dessert.
The reason why it’s healthy is that it’s made with simple, healthy, and wholesome ingredients.
These are no cream, butter, evaporated milk, wheat flour, or refined sugar, which means this pumpkin cheesecake pie is completely gluten-free and dairy-free, naturally vegan, and Paleo-approved.
Although I’m all for treating oneself once in a while, and especially during the holiday season or during special events or celebrations, it always feels good to know that you are feeding your body good, and foremost, real food.
Ingredients for this No Bake Pumpkin cheesecake
All that is needed to make this paleo pumpkin pie are six, yes, 6 ingredients. They are all real whole foods that are good for you.
Pumpkin Cheesecake Filling
The cashews need to be soaked before added to the filling. Soaking the nuts will result in a smoothie pie filling, and the nutrients will be more accessible for the body. Read more about the benefits of soaking nuts here.
To sweeten this recipe dates are used. Not only do they provide a delicious sweetness to the pumpkin pie filling, but they will also provide a gooey texture.
You can either make your own pumpkin puree using my easy recipe or use store-bought. In that case, make sure to get pumpkin puree, and not pumpkin pie filling which has a lot of added ingredients.
Coconut flour is great for no-bake recipes, it is also keeping this pumpkin cheesecake gluten-free
Pumpkin Pie Spice
The magical spice blend will make this pie taste like heaven.
Pumpkin Pie Crust
High-speed blender or food processor
Note: the raw almonds may be a bit rough on the food processor. I recommend using a high-speed blender to break it up before using the food processor.
How to make Healthy Pumpkin Pie Cheesecake
This No Bake Paleo Pumpkin Pie Cheesecake is made in two different segments.
Start with preparing the gluten-free pie crust, and then move one to the healthy pie filling.
Start with mixing the almonds in a high-speed mixer. When the almonds have broken up into smaller pieces, transfer to a food processor (if you have one, otherwise keep using the mixer. If you only have a food processor, that should work for the whole process too. However, the texture might differ slightly).
Then, add pitted Medjool dates to the food processor as well. Pulse until the texture is gooey and well combined.
Press the pie crust dough into a round 7-inch pie pan. Make sure to get an even layer working from the middle and out.
Then, let the gluten-free pie crust rest in the fridge while making the pie filling.
Clean the food processor and wipe it dry.
Now, add soaked and rinsed cashews and pitted Medjool dates to a clean food processor. Pulse until smooth.
Then, add pumpkin puree and pumpkin pie spice to the date and cashew paste. Mix well.
Add coconut flour to the pumpkin pie filling, a little at a time, until the texture is just perfect.
Lastly, pour the pumpkin pie filling into the chilled gluten-free pie crust.
Put the pumpkin pie back in the freezer and let it chill for at least 4 hours, preferably overnight.
How to serve this No Bake Pumpkin Cheesecake
This delicious Paleo Pumpkin Pie can be served in so many ways depending on the occasion and your mood.
However, always serve it straight from the freezer. It almost tastes like a pumpkin ice cream pie! Sounds amazing, right!?
Serve this gluten-free pumpkin cheesecake with:
- Dairy free whipped cream
Whipped cream is the classic topping for pumpkin pie. Dust with some pumpkin spice or cinnamon as well
- Cream cheese frosting
My vegan cashew cream cheese frosting is perfect to pair with this healthy pumpkin cheesecake!
- Melted chocolate ganache
Make a quick chocolate ganache by melting 1/4 cup of coconut oil in a microwave-safe bowl. Then whisk in 1/4 cup of cacao powder, 2-3 table spoon of maple syrup, and 2 table spoons of peanut butter. Stir until smooth.
Drizzle over the pumpkin pie and enjoy!
How to store the no bake pumpkin cheesecake
This healthy pumpkin cheesecake needs to be stored in the FREEZER!
It does not need any defrost time, so I simply recommend taking it out from the freezer when you are ready to serve it.
It WILL soften if you leave it out at room temperature for over 10 minutes.
What are you waiting for?
Now it’s your turn to make this delicious No Bake Pumpkin Cheesecake. And please let me know what you think of this recipe, it would mean the world to me if you would rate this recipe or leave a comment when you have made it yourself.
you might love these pumpkin desserts as well:
Get the recipe:No Bake Pumpkin Cheesecake
Pumpkin Cheesecake Filling:
- 2 cups raw cashews, soaked
- 8 – 10 large Medjool dates, pitted
- 1/4 cup pumpkin puree
- 2 -3 tbsp coconut flour
- 2 tsp pumpkin spice
- 8 large medjool dates, pitted
- 1 cup raw almonds
- Soak cashews with a pinch of salt in room temperature water overnight, or in hot water for 2 hours. Rinse and drain. Set aside.
- Start by making the pie crust. Mix the almonds and pitted dates in a high-speed mixer. When the almonds have broken up into smaller pieces, transfer to a food processor *
- Add pitted Medjool dates to the food processor. Pulse until the texture is gooey and well combined.
- Press the pie crust dough into a round 7-inch pie pan. Make sure to get an even layer working from the middle and out. Chill in the fridge while preparing the pumpkin cheesecake filling.
- Pumpkin Cheesecake Filling
- Add soaked and rinsed cashews and pitted Medjool dates to a clean food processor. Pulse until smooth.
- Add pumpkin puree and pumpkin pie spice to the date and cashew paste. Mix well.
- Add coconut flour to the pumpkin pie filling, a little at a time, until the texture is just perfect (add 1 additional tablespoon at a time if the texture is too wet. I used 2 tablespoons)
- Pour pumpkin pie filling into the chilled pie crust, and smooth out the top with a spoon or your hands.
- Put the pumpkin pie back in the freezer and let it chill for at least 4 hours, preferably overnight before serving.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.