No-Bake Vegan Pumpkin Cheesecake

➡️Jump to Recipe⬅️

No bake vegan pumpkin cheesecake made with cashew butter, pumpkin puree, and date syrup delivers a creamy dairy free, gluten free dessert rich in fall spices and natural sweetness.

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.

Print Recipe Pin Recipe

Course: Dessert

Ingredients Equipment Method

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

Equipment

• Food processor

Method

 

1. If you are using a crust, make the crust. click here to get that recipe.
2. put everything in the food processor and process til smooth, scraping sides as necessary.
3. If you are using a crust, press it firmly into greased ramekins or springform pan.
4. 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.
5. Top with coconut whipped cream, a sprinkle of cinnamon, and enjoy!

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Why is this pumpkin cheesecake completely dairy free?

This pumpkin cheesecake is dairy free to reduce common triggers like casein and lactose that may cause bloating, acne, or inflammation. Cashew butter replaces cream cheese, creating a creamy texture while supporting digestion for those with dairy sensitivity or following a vegan diet.

Does this cheesecake really not need baking?

Yes, this is a true no bake cheesecake. The filling is blended until smooth and chilled to set. Freezing for several hours creates a firmer texture similar to traditional cheesecake, while refrigeration overnight produces a softer, mousse-like consistency.

What sweeteners work best in this recipe?

Date syrup adds deep caramel notes that pair naturally with pumpkin and warming spices. Maple syrup is an effective alternative if date syrup is unavailable. Both options avoid refined sugar and provide balanced sweetness without overpowering the flavor profile.

Can I add a crust to this vegan cheesecake?

Although crustless by design, a blended date and nut crust can be pressed into ramekins or a pan before adding the filling. This adds structure and creates a more traditional cheesecake experience while keeping the recipe gluten free and grain free.

How should this cheesecake be stored after preparation?

For best texture, freeze for several hours before serving. If preparing ahead, store covered in the refrigerator overnight. It holds its creamy consistency when chilled and does not require reheating, making it convenient for gatherings or meal prep.

Who would benefit most from this no bake pumpkin cheesecake?

This recipe is ideal for people avoiding dairy, gluten, grains, or refined sugar. Mary Vance often shares desserts like this to show that seasonal treats can remain indulgent while supporting digestive comfort and whole food nutrition.

What makes this recipe different from traditional pumpkin cheesecake?

Unlike conventional versions, this cheesecake uses whole food ingredients, no baking, and no refined sugar. It relies on cashew butter and natural sweeteners for creaminess and flavor, offering a gentler option for those prioritizing gut health and anti inflammatory eating.