No Bake Pumpkin Pie Cheesecake {with Cashews}

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.

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.

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.

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 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.

Ingredients for this No Bake Pumpkin cheesecake

All that is needed to make this 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. 

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

This No Bake 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).

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. 

Alternatively, you can also use my No Bake Graham Cracker Crust which only calls for graham crackers and dairy free milk.

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 Cheesecake

This delicious 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 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 tablespoon of maple syrup, and 2 tablespoons of peanut butter. Stir until smooth.
  Drizzle over the pumpkin pie and enjoy! 

What to do with the Leftovers

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