No Bake Pumpkin Cheesecake (Vegan + Gluten-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)




For the crust:

  • 1 cup packed pitted dates (about 10)
  • 1 cup whole or halved walnuts
  • ½ cup whole or halved pecans
  • ½ cup almond flour

For the cheesecake:

  • 2 cups cashews, soaked and drained
  • 1 cup pumpkin puree
  • ½ cup canned coconut cream
  • ¼ cup refined coconut oil
  • 1/3 cup maple syrup
  • 2 tablespoons lemon juice (about 12 lemons)
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt

Optional Toppings: Coconut whipped cream, candied pecans


  1. Pour boiling water over cashews and let soak for 1 hour uncovered.
  2. In a food processor, blend dates, walnuts, pecans, and almond flour until a sticky dough forms, about 2-3 minutes.
  3. Evenly divide the crust between 12 lined muffin tins (about 1.5-2 Tbsp of crust per cheesecake). Press down with fingers or the back of a spoon. Set aside in the freezer.
  4. In a high-speed blender, blend all cheesecake ingredients until smooth, about 5 minutes. Adjust spices and sweetness to taste.*
  5. Spoon batter into muffin tins and fill to the rim. You can use the back of a spoon or butter knife to smooth out the top surface.
  6. Place in the freezer to set for about 3-5 hours. If freezing for longer, remove from freezer at least 30 minutes before serving. Serve with optional coconut whipped cream and/or candied pecans.


*These cheesecakes are subtly sweet, but feel free to add more maple syrup if you prefer a sweeter dessert.

  • Category: Dessert
  • Method: No Bake
  • Cuisine: Holiday

Keywords: no bake, pumpkin, cheesecake, holiday, thanksgiving, vegan, gluten free, dairy free