Paleo 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!

  • Author: Bailey
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: Serves 8
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • To make this vegan, use more maple syrup in place of the honey

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