This paleo pumpkin cheesecake is the perfect dairy free and gluten free fall dessert. It’s a no bake treat that everyone will love and that only takes a few minutes to prepare in a blender, or food processor. With a delicious pecan crust and creamy pumpkin filling, whether you serve this at a holiday or a cool fall weekend, it’s sure to be a hit! It can also easily be made vegan!
Paleo Pumpkin Cheesecake Ingredients
This paleo dessert couldn’t be easier to make. The first step is to soak the cashews overnight to soften them, or, if you’re in a hurry you can soak them in hot water for an hour before making the pumpkin cheesecake which will soften them quicker. You’re going to want to use raw cashews, not roasted and salted.
You’ll also need canned pumpkin, not canned pumpkin pie filling. The canned pumpkin should only contain pumpkin and not any other ingredients. The other ingredients for the filling are coconut milk, maple syrup, honey and a handful of spices. For the crust you’ll need pecans, almond flour, dates and coconut oil. All of these things can be picked up at most major grocery stores, or from Thrive Market, where I get a majority of all of my pantry staples like these.
You’ll start by combining all of the paleo pumpkin cheesecake crust ingredients into either a high powered blender, or a food processor. It will be blended until the nuts are in little tiny bits and it’s all soft enough and sticks together when pressed. You can use a glass pie dish, or a springform pan, which is what I’d recommend.
A 7-inch or 9-inch springform pan can be used. A 7-inch springform pan will give the paleo pumpkin cheesecake a thicker final result, and the 9-inch springform pan will create a thinner cheesecake, but both result in the same great taste! Once the crust is done, it’ll get pressed into the bottom of the greased pan, and then the dairy free cheesecake filling will be blended and poured over top!
How to Make the Paleo Cheesecake Filling & Storage
While blending the paleo cheesecake filling, you may need to stop every so often to push the sides down with a spatula to make sure it’s all blending evenly. You will know it’s done when it’s a creamy, smooth consistency. Prior to pouring it into the pan and over the crust, you can give it a taste and add any additional cinnamon and nutmeg you may want.
After it’s complete, the paleo cheesecake needs to be put into the freezer to set. You can leave it in there longer if you’re making this ahead of an event, but it will need about a half hour to soften prior to eating. To store, you can keep this paleo pumpkin cheesecake covered in the freezer for up to 2 weeks.
Other Paleo Desserts and Baked Goods You’ll Love:
PrintPaleo Pumpkin Cheesecake: Dairy Free, Gluten Free, No Bake
This paleo pumpkin cheesecake is the perfect dairy free and gluten free fall dessert. It’s a no bake treat that everyone will love and that only takes a few minutes to prepare in a blender, or food processor. With a delicious pecan crust and creamy pumpkin filling, whether you serve this at a holiday or a cool fall weekend, it’s sure to be a hit! It can also easily be made vegan!
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 8
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
For the Crust:
- 1/2 cup almond flour
- 3/4 cup raw pecans
- 3 pitted dates
- 2 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp salt
For the Cheesecake Filling
- 2 cups raw cashews (soaked overnight with 1 cup water and then drained)
- 1/3 cup coconut milk (shake the can well first)
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 tbsp honey
- 1.5 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Instructions
- Combine all of the crust ingredients into a high powered blender or food processor. Blend or pulse until the mixture is finely ground and sticks together when pressed.
- Grease a springform pan or pie dish and add the crust mixture. Press the mixture down with your hands and form an even layer on the bottom of the pan.
- Next, add all of the paleo pumpkin cheesecake filling ingredients into the blender or food processor and blend until smooth and creamy. You may need to stop a few times and push down the sides of the blender with a spatula to incorporate everything.
- Once it’s smooth, pour into the pan over the crust and smooth with the spatula or the back of a spoon. Place into the freezer for at least an hour, until it’s set. You can add pecans to the top of the cheesecake at this point if desired.
- If making the cheesecake in advance, store in the freezer and remove 30 minutes prior to serving to soften it. Store leftovers covered in the freezer for up to two weeks.
Notes
- To make this vegan, use more maple syrup in place of the honey
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Rachel Haeger says
Hi! I don’t have dates (or any other appropriate fruit, unfortunately). What can I use in the crust? Thank you – can’t wait to make this!!
Linda says
My kids loved this! One of them has to be dairy free now, but this was such a good alternative that no one missed anything. Fun for us to make together too !