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I love all things pumpkin and pumpkin baking season! I also happen to LOVE cheesecake, but it doesn’t love me back. Dairy gives me zits and makes me gassy (TMI?), which is a common reaction, especially if you have a sensitivity to casein.

So I set out to invent a vegan pumpkin cheesecake recipe: no dairy, eggs, refined sugars. And no baking! Easy as (almost literal) pie. This no-bake vegan pumpkin faux cheesecake has a rich flavor thanks to the cashew butter, and it is thick and oh so creamy dreamy. It also gave me an excuse to use my new favorite natural sweetener, date syrup. My sweetie brought it back for me from the Middle East.

You don’t have to use date syrup of course, but it gives the cheesecake a richer and more nutty, complex flavor. You could also use maple syrup.

This cheesecake is crustless, but you could use a date and nut crust similar to the crust I use in my raw key lime pie (click here to get that recipe).

No-Bake Vegan Pumpkin Cheesecake (Gluten & Grain Free)

This recipe is super easy: Just put everything in the food processor and process til smooth, scraping sides as necessary. It will look smooth and creamy like this:

If you are using a crust, make that first, and press it firmly into ramekins or springform pan. Transfer batter to ramekins, cover, and put in the freezer for a couple of hours. This yields the best cheesecakey texture if you’re eating it same day. Otherwise it can be refrigerated overnight and stored in the fridge.

This would be AMAZING topped with coconut whipped cream. Simply refrigerate a can of coconut milk for at least 4 hours, scrape the top solid part off, and beat just like regular whipped cream. I add a little coconut sugar and vanilla to mine, too. Serve & Enjoy!

No-Bake Vegan Pumpkin Cheesecake

A gluten & dairy free healthy crustless pumpkin "cheese"cake. The below quantities make 2 large servings in ramekins, or you could double the recipe to make 4 large ramekin servings, or press into an 8″ springform pan for slices.

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Course Dessert

Equipment

• Food processor

Ingredients

  

• 1/2 cup + 1 heaping TBSP cashew butter
• 1/2 cup + 1 heaping TBSP  canned pumpkin
• 2.5 tbsp date syrup or maple syrup OR You can also use 2 dates + 2 tbsp honey
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• OR just use 1.5 tsp pumpkin pie spice
• 1/2 tsp vanilla
• hefty pinch sea salt

Instructions

 

• If you are using a crust, make the crust. click here to get that recipe.
• put everything in the food processor and process til smooth, scraping sides as necessary.
• If you are using a crust, press it firmly into greased ramekins or springform pan.
• Otherwise, transfer batter to ramekins, cover, and put in the freezer for a couple of hours. This yields the best cheesecakey texture if you’re eating it same day. Otherwise it can be refrigerated overnight and stored in the fridge.
• Top with coconut whipped cream, a sprinkle of cinnamon, and enjoy!

Keyword pumpkin, vegan, cheesecake, paleo

Tried this recipe?Let us know how it was!

Mary Vance (Certified Nutrition Consultant)

Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.