This gluten-free, vegan, and paleo pumpkin cheesecake is creamy, pumpkin-forward, and perfectly autumnal. It’s actually a cashew-based “cheesecake” (no dairy), but it delivers the same rich, tangy texture and flavor you expect from a traditional cheesecake. The photos show how gorgeous it is, but the real appeal is the taste—comforting, slightly spiced, and beautifully balanced.
Because it’s made with soaked cashews, the filling stays smooth and luscious without any dairy. If you’ve tried raw-style cashew cheesecakes before you know they can be shockingly good — this pumpkin version is no exception.
Update
I love pumpkin, and this has become my favorite pumpkin dessert. After making it many times I tested a no-bake variation with a nut-based crust. I appreciated the simplicity — no baking required — and the nuttier flavor, which pairs naturally with pumpkin. This version also responds to feedback about the baked crust, offering an easier alternative.
The only trade-off is that the baked crust creates a golden, baked appearance you lose with the nut crust. I prefer the nutty no-bake crust and updated the main recipe to use it, but I kept the baked crust instructions in the notes for those who want the classic look and texture. Choose the version that appeals to you most: golden baked crust or effortless nutty pumpkin goodness.
Vegan No-Bake Pumpkin Cheesecake
A delicious gluten-free, vegan pumpkin cheesecake with a creamy cashew filling and warming fall spices. It’s rich, smooth, and ideal for dessert or holiday gatherings.
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Cook Time: 5 hours (setting)
- Total Time: 5 hours 20 minutes
- Yield: 6″ cake
- Category: Cake
- Method: No-Bake
- Cuisine: Dessert
- Diet: Vegan
Ingredients
Crust ingredients:
Note: See notes at the end of the recipe for a baked crust alternative*
- 1 ¼ cups raw almonds (or another nut)
- 6 soft medjool dates, pitted
- 1 tbsp maple syrup
- 1 tbsp coconut oil
White Layer Ingredients:
- 1 ½ cups raw cashews, presoaked and strained (soak overnight for best results, or soak in boiling water for 20 minutes), at room temperature
- 3 tbsp lemon juice, at room temperature
- 2 tbsp non-dairy milk, at room temperature
- 6 tbsp maple syrup (or liquid sweetener of your choice), room temperature
- 2 tsp pure vanilla extract
- dash of salt
Pumpkin Layer Ingredients:
- White layer mixture, minus ¾ cup set aside (see step 2)
- 2 tbsp maple syrup (or liquid sweetener of your choice)
- 2 tbsp coconut oil, liquified
- 1 ¼ cups pumpkin puree, room temperature
- 2 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp cloves
- ⅛ tsp nutmeg
- ⅛ tsp ground ginger
Instructions
- Place all crust ingredients into a food processor and pulse until they form a sticky crumble. Transfer into a 6″ springform pan and press the mixture into a flat crust or up the sides for a taller edge. Set aside.
- Place all white layer ingredients into a high-speed blender and blend until very smooth. Scoop out about ¾ cup of this mixture into a small bowl and set aside for the white top layer.
- Add the pumpkin layer ingredients to the remaining white mixture in the blender and blend until smooth and uniform.
- Pour the pumpkin filling into the crust and smooth the surface with a spatula. Carefully pour the reserved white mixture on top of the pumpkin layer without mixing the layers (freeze the pumpkin layer for 20 minutes first if you want it firmer and easier to top). Gently smooth the top.
- Freeze the cheesecake for 4–5 hours or overnight to set. After freezing, transfer to the refrigerator to store until ready to serve. You can serve it frozen like an ice-cream cake, or chilled for a texture closer to traditional cheesecake.
Notes
* Baked crust alternative: Ingredients: 3 tbsp melted coconut oil, 3 tbsp maple syrup, ½ tbsp pure vanilla extract, 7 tbsp pumpkin puree, dash of salt, ½ tsp cinnamon, ½ cup coconut flour, 3 tbsp tapioca flour. Directions: Preheat oven to 350°F. Oil a 6″ springform pan. In a medium bowl blend the coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon until smooth. Stir in the coconut and tapioca flours until combined. Press the mixture into the springform pan, up the sides to form a crust about 1/16–¼” thick. Pierce the base with a fork to prevent bubbling and bake for 20 minutes. Cool in the pan on a wire rack, then proceed to step 4 above to add the filling and finish the cheesecake.