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 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 pumpkin cheesecake recipe? Perfect make-ahead dessert to make for a holiday party or meal prep to store in the freezer.

A healthy homemade thanksgiving dessert drizzled with dairy free chocolate. There is a fork ready to eat the vegan pie

This is not the first time I’m recreating a pumpkin pie recipe.

Last year, these pumpkin pie bars ended up being my favorite, and the year before that, this Paleo Pumpkin Pie definitely was the winner. 

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 Wholesome?

two pieces are cut from a pie . There are raw almonds on the side

A delicious perfect pumpkin pie that’s filled with whole foods? Well, yes indeed! 

The reason why it’s made with simple, 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. 

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Ingredients for this No Bake Pumpkin cheesecake

A paleo pumpkin cheesecake with vegan chocolate drizzle

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 

Raw cashews
The cashews need to be soaked before added to the filling. Soaking the nuts will result in a smoothie pie filling.

Medjool dates
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.

Pumpkin puree
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. 

There is a piece of vegan pumpkin cheesecake on a round plate. It's drizzles with homemade chocolate ganache and walnuts are sprinkled on top

Coconut flour
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

Medjool dates

Raw almonds

Tools needed

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 No Bake Pumpkin Pie Cheesecake

A golden brown and freshly made healthy dessert pie

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 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).

Dated and almonds being processed in a food processor

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. 

A food processor with finely mixed nuts and dates

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. 

on the left there is a gluten free pie crust made with dates and almonds in a round pie tin. On the right, the paleo pie crust is filled with a creamy pie filling

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 Cheesecake

A piece of pumpkin pie cheesecake that someone has taken a bite from. The pie is topped with dairy free whipped cream

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 
  • 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! 

What to do with the Leftovers

A piece of pumpkin cheesecake is being held up on a cake server. the whole pie is seen in the background

This 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.

OOO ALSO, I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A piece of No Bake Pumpkin Cheesecake drizzled with vegan chocolate and topped with gluten free nuts
A paleo no bake pumpkin cheesecake with vegan chocolate drizzle

Get the recipe:No Bake Pumpkin Cheesecake

This 6 ingredient No Bake Pumpkin Cheesecake is the perfect holiday dessert! It's easy to make and is paleo, vegan and gluten-free.
4.75 stars (4 reviews)

Ingredients

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

Pie Crust

  • 8 large medjool dates, pitted
  • 1 cup raw almonds

Instructions 

  • Soak cashews with a pinch of salt in room temperature water overnight, or in hot water for 2 hours. Rinse and drain. Set aside.

Pie Crust

  • 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.

Notes

* This step is optional. You can also start by mixing the almonds and Medjool dates in the food processor. i find the raw almonds are rough on food processors.
Serving: 1g, Calories: 252kcal, Carbohydrates: 28g, Protein: 6g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Sodium: 5mg, Fiber: 4g, Sugar: 18g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.