No-Bake Vegan Pumpkin Cheesecake

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This easy & healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It’s paleo, gluten-free & dairy-free! It’s the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!

front view of a slice of No-Bake Vegan Pumpkin Cheesecake on a plate with a bite taken out of it on a fork sitting next to the slice of paleo Vegan Pumpkin Cheesecake


Does anyone else begin planning their Thanksgiving menu on November 1st?! I like to test recipes before the big day, to ensure that everything turns out well on the holiday itself.

This Paleo & vegan Pumpkin Cheesecake recipe is absolutely a winner, and will be a favorite at your Thanksgiving, or Friendsgiving celebrations. It’s the perfect treat to make if you have guests or family members with food allergies!

This healthy pumpkin cheesecake is gluten-free, dairy-free, soy-free, paleo and vegan! Plus it’s no-bake so it’s very easy to put together, doesn’t require any time in the oven, and it’s the best when made ahead!

Front view of a full No-Bake Vegan Pumpkin Cheesecake on a cake stand topped with whipped cream and a sprinkle of cinnamon

How to Make Vegan Pumpkin Cheesecake

Let’s walk through the step-by-step process of making this no-bake vegan pumpkin cheesecake recipe! Because the last thing you want is a dessert flop on a big holiday!

Soak the Cashews (for the filling)

There are a total of two (2) cups of cashews used in this recipe:

  1. 1 cup of dry roasted, unsalted cashews for the crust that do NOT need to be soaked. And
  2. 1 cup of dry roasted, unsalted cashews for the filling that DO need to be soaked. 

It’s very important that you don’t soak all two cups of cashews, and only soak the 1 cup of cashews that will be used in the paleo pumpkin cheesecake filling.

To soak the cashews: 

Put the cashews in a glass bowl/container and pour boiling water over them until they are all covered. (I use an electric tea kettle to easily boil water in under 1 minute)! Let the cashew/water sit at room temperature for 60 minutes, then drain & discard the water, and proceed with the vegan pumpkin cheesecake recipe!

Remember: the cashews for the crust, are not soaked!

front view of a piece of Vegan Pumpkin Cheesecake on a plate topped with whipped cream and cinnamon

Make the Crust

To make the cashew crust for this vegan pumpkin pie, start by blending the dates and un-soaked cashews in your Vitamix blender. You will need to use the tamper to push the ingredients into the blade, and may need to pause to use a spatula to scrape down the sides and continue blending until the dates and cashews make a crumbly texture.

Add the rest of the crust ingredients and blend in the same way. I recommend blending the crust on medium or low speed to ensure all the ingredients are combined, but not over-blended. Once you reach the consistency in the photo below, transfer the crust to a prepared cake pan.

Note: the crust can also be made in a food processor fitted with an “S” blade.

overhead view showing how to make the crust for this vegan pumpkin cheesecake recipe

Transfer the crust to a cake pan

One the crust is made, transfer it from the Vitamix container to a prepared cake pan. I used a deep, 8″ round cake pan lined with parchment paper.

overhead view of a cake pan lined with parchment paper after the crust ingredients for this No-Bake Vegan Pumpkin Cheesecake have been poured into it

In order to ensure that the crust isn’t crumbly and doesn’t fall apart, it’s important that you press it firmly into the cake pan with your hands or a greased spatula.

The crust should look firm, with no cracks, holes or air pockets in it once you are finished. Please note: do not chill the crust before pouring the filling onto it! It is best for the crust to remain at room temperature while you whip up the filling, so that they meld together well.

front view of a hand pressing the crust of this No-Bake Vegan Pumpkin Cheesecake recipe down into the cake pan so it is flat and even.

Make the Vegan Pumpkin Cheesecake Filling 

Once the crust is made, set it aside, wash and dry the container of your Vitamix and move on to making the healthy pumpkin cheesecake filling!

Making the filling is very straightforward. All you need to do is put the ingredients into the container of your Vitamix in the order listed and blend until smooth.

Be sure to drain the soaked cashews. Discard the water and only add the soaked cashews to the filling!

overhead view of the No-Bake Vegan Pumpkin Cheesecake filling being blended in a Vitamix blender

Assemble

Make sure you get every little bit of filling out of that container onto the crust (except, of course, for the few tastes you take for yourself, obviously)! Pour it onto the crust carefully and then spread it until it’s smooth.

front view of the No-Bake Vegan Pumpkin Cheesecake filling being poured from the vitamix onto the prepared cashew crust

Chill

Once you have a silky smooth paleo pumpkin cheesecake layer sitting on top of a perfectly pressed-down cashew crust, it’s time to put the whole thing into the refrigerator to chill until it has hardened.

I recommend chilling it in the refrigerator for at least 3 hours, but the process can be sped up by placing the no-bake pumpkin cheesecake into the freezer. You will just need to remove it and let it soften a bit before serving if you choose to do that !

Overhead view of a No-Bake Vegan Pumpkin Cheesecake after the filling has been spread evenly in the cake pan, before chilling.

Remove from pan, top with desired toppings and serve!

If you lined your cake pan in the way I mentioned above, removing the gluten-free pumpkin cheesecake should be super easy to do! Or if you used a springform pan!

I use this coconut whipped cream recipe from Minimalist Baker to make a vegan whipped cream, or you can buy ready-made vegan whipped cream at the store! Add a sprinkle of cinnamon or a drizzle of vegan caramel and you won’t be sorry!

Store

Store any leftover cheesecake in an airtight container int he refrigerator for up to 5 days.

Freeze

This vegan cheesecake freezes really well! There are 2 ways to freeze this recipe:

1. Freeze the entire cheesecake. Chill the cake then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

overhead view of this no-bake vegan pumpkin cheesecake recipe with whipped cream on top and a sprinkle of cinnamon

No-Bake Vegan Pumpkin Cheesecake: Ingredients and Substitutions 

As always, I am going to walk through the ingredients in this recipe, as well as possible substitutions! I’m going to break it down into two parts, the crust and filling, because there are different substitutions for both parts!

Raw Cashew Crust Ingredients & Substitutions

You can use your own crust like a cookie crust or baked pie crust.

  • Pitted Dates. There really is no substitution for pitted dates in this crust recipe. Please just be sure that the dates are pitted. I have accidentally put un-pitted dates into my Vitamix and blended before realizing it, and while it didn’t hurt the Vitamix, the pits are inedible and the mixture had to be thrown out.
  • Roasted, unsalted cashews: I recommend roasted cashews because they are easier to blend. Raw cashews can also be used, as well as roasted salted cashews. If using salted cashews, omit the sea salt in the crust.
  • Unsweetened coconut. Shredded or flaked unsweetened coconut works well in this recipe! Just be sure there are no added sweeteners/sugar.
  • Sea salt. If using salty cashews or almond butter, you may not need to add sea salt. I recommend taste testing a little bite before adding salt!
  • Almond Butter. Any nut or seed butter works well in this recipe, just be sure to choose a variety that complies with your dietary needs. Almond and cashew butters are my top recommendations!
  • Almond Milk. Any non-dairy milk works perfectly in this recipe! I recommend almond or coconut.
front view of a slice of No-Bake Vegan Pumpkin Cheesecake on a plate with a fork in it ready to take a bit

Vegan Pumpkin Cheesecake Filling: Ingredients and Substitutions 

Here are a few notes on the possible substitutions in this vegan pumpkin cheesecake filling!

  • Soaked roasted, unsalted cashews. Raw cashews can easily be substituted for the roasted cashews in the filling, since they are soaked and become soft!
  • Coconut oil. I do not recommend a substitution for coconut oil. Use melted coconut oil because blending is easier when the ingredients are warm/melted.
  • Coconut cream. Use the solid portion of a can of coconut cream. Be sure to choose a brand/variety that is pure without stabilizers for the best result. I do not recommend making any substitutions for coconut cream.
  • Pumpkin Puree. Canned or homemade pumpkin puree can be used in this vegan pumpkin cheesecake recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
  • Maple Syrup. If you are not vegan, honey can be substituted for the maple syrup. However, I do love the rich fall flavor imparted by pure maple syrup in this no-bake pumpkin cheesecake recipe. Please only use pure maple syrup and not imitation syrup!
  • Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
  • Sea Salt. If using salty cashews, omit sea salt from the filling. I recommend tasting it before adding any salt!
front view of a piece of Vegan Pumpkin Cheesecake with a bite taken out of it and a fork on a plate

Vegan Pumpkin Cheesecake Recipe FAQs

How do you line a cake pan for easy removal?

always line my cake pans (and loaf pans and baking pans), with parchment paper in a very specific way…
First, trace the bottom of the cake pan onto the center of a piece of parchment paper.
Draw “handles” on two opposite sides of the tracing, so the paper would have marks on it like this =o= .
Cut out the shape you just drew and place it in the bottom of the cake pan.
Grease the bottom and sides of the pan and then add the crust into the cake pan.
This way, once paleo pumpkin cheesecake has chilled completely,  you can use the handles to easily lift it out and remove it from the cake pan without breaking it and making a mess!

Can I make a no-bake cheesecake in a springform pan? 

The answer is yes you can! If you have a springform pan that you love feel free to use that instead of a cake pan! I still recommend lightly greasing it for easy removal!

side view of a slice of Vegan Pumpkin Cheesecake on a plate with whipped cream and cinnamon on top

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Vegan Pumpkin Cheesecake

Laura
This easy & healthy Vegan Pumpkin Cheesecake recipe only takes 10 minutes to prepare. It's paleo, gluten-free & dairy-free! It's the most delicious no-bake vegan pumpkin cheesecake ever and the perfect dessert to make for Thanksgiving!
5 from 7 votes
Course Dessert
Cuisine American
Servings 10 servings
Calories 383.7
Prep Time15 minutes
Soaking cashwes1 hour
Total Time15 minutes

Ingredients 
 

Cashew Crust:

Vegan Pumpkin Cheesecake Filling

Instructions 

Soak the Cashews for the filling:

  • Soak 1 cup of roasted, unsalted in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

Make the Cashew Crust:

  • Lightly grease an 8”or 9” round cake pan, set aside.
  • Put the dates and cashews in the container of your Vitamix blender (or food processor fitted with the “S” blade)
  • Blend on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture is crumbly.
  • Add the rest of the crust ingredients and blend, starting on low speed increasing to medium-high, until the mixture just holds together when pinched. (Or process in a food processor until the same texture is reached).
  • Transfer crust from the container of your Vitamix to the prepared cake pan, and press into the pan. Set aside.

Make the Vegan Pumpkin Cheesecake Filling:

  • Put all the ingredients in the order listed into your Vitamix (or high powered blender).
  • Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).

Putting it together.

  • Pour the pumpkin cheesecake filling over the prepared crust and use a spatula to smooth it out.
  • Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake to hurry the process along, but be sure to remove it from the freezer before serving!
  • Serve with coconut whipped cream and a sprinkle of cinnamon!

Video

Notes

Raw Cashew Crust Ingredients & Substitutions
You can use your own crust like a cookie crust or baked pie crust.
  • Unsweetened coconut. Shredded or flaked unsweetened coconut works well in this recipe! Just be sure there are no added sweeteners/sugar.
  • Sea salt. If using salty cashews or almond butter, you may not need to add sea salt. I recommend taste testing a little bite before adding salt!
  • Almond Butter. Any nut or seed butter works well in this recipe, just be sure to choose a variety that complies with your dietary needs. Almond and cashew butters are my top recommendations!
  • Almond Milk. Any non-dairy milk works perfectly in this recipe! I recommend almond or coconut.
Vegan Pumpkin Cheesecake Filling: Ingredients and Substitutions 
Here are a few notes on the possible substitutions in this vegan pumpkin cheesecake filling!
  • Soaked roasted, unsalted cashews. Raw cashews can easily be substituted for the roasted cashews in the filling, since they are soaked and become soft!
  • Coconut oil. I do not recommend a substitution for coconut oil. Use melted coconut oil because blending is easier when the ingredients are warm/melted.
  • Coconut cream. Use the solid portion of a can of coconut cream. Be sure to choose a brand/variety that is pure without stabilizers for the best result. I do not recommend making any substitutions for coconut cream.
  • Pumpkin Puree. Canned or homemade pumpkin puree can be used in this vegan pumpkin cheesecake recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
  • Maple Syrup. If you are not vegan, honey can be substituted for the maple syrup. However, I do love the rich fall flavor imparted by pure maple syrup in this no-bake pumpkin cheesecake recipe. Please only use pure maple syrup and not imitation syrup!
  • Sea Salt. If using salty cashews, omit sea salt from the filling. I recommend tasting it before adding any salt!
  • Pumpkin Pie Spice. Use store bought or make homemade pumpkin pie spice!
Store
Store any leftover cheesecake in an airtight container int he refrigerator for up to 5 days.
Freeze
This vegan cheesecake freezes really well! There are 2 ways to freeze this recipe:
1. Freeze the entire cheesecake. Chill the cake then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 383.7kcal | Carbohydrates: 27.8g | Protein: 5.8g | Fat: 29.6g | Saturated Fat: 16.3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 8.5g | Sodium: 171.8mg | Potassium: 232.8mg | Fiber: 3.7g | Sugar: 16.6g | Vitamin A: 2255IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




13 Comments

  1. 5 stars
    Absolutely amazingly delicious, immediately copied it to my new recipe book! So easy and did I mention delicious? Thank you for sharing this!! Sorry didn’t get a picture before it was all gone but it turned out exactly as yours ❤️❤️❤️

  2. 5 stars
    While searching for a cheesecake recipe, I just found this post.. Thank you the recipe looks so simple and easy to try.. I will definitely try this out.

  3. 5 stars
    This came out perfect! The flavor and texture make this cake so delicious, it’s hard to have just one slice. If you like pumpkin pie you will love this recipe. The spices are spot on. I actually doubled the filling part to fill a standard springform and used walnuts instead of the cashews in the crust (which is incredible even on it’s own). So so good. Thank you! Will make many more times in the future 👍

  4. 5 stars
    This was the very first cheesecake I have ever made. I’d have to say it was amazing & one of the best desserts I have made by far! Great flavor, great texture, and beautiful presentation. The best part is the pure ingredients! Indulge without guilt! Thank you for an amazing recipe!!

  5. My daughter cannot eat coconut meat. Any suggestions for a substitute in the crust? Thanks! It looks delicious!

  6. The filling definitely looks like liquid silk, and I love all the pictures of you putting it together. 🙂 Pumpkin anything is pretty much my favorite right now.