Indulge in Deliciousness: Vegan Pumpkin Cheesecake Recipe

Welcome, my fellow foodies! Today, I am thrilled to share an incredibly scrumptious recipe for a No-Bake Vegan Pumpkin Cheesecake that will take your tastebuds on a delightful journey. This gluten-free and diabetic-friendly dessert is a perfect indulgence – creamy, rich, and bursting with warm pumpkin spice flavors.

As someone who has spent decades experimenting in the kitchen and exploring new culinary horizons, I believe that just because something is healthy does not mean it can’t be delicious. This recipe is a testament to that belief – it is a heavenly treat that ticks all the right boxes.

Whether you are vegan, gluten intolerant, or looking for a low-carb sweet treat option, this recipe has got you covered. Not only is it packed with nutritious ingredients such as raw cashews, coconut milk, and pumpkin puree, but it’s also simple to make and requires no baking!

So roll up your sleeves, grab your ingredients and get ready to whip up this creamy, spiced pumpkin heaven. Trust me; once you taste it, you won’t be disappointed at all!

Why You’ll Love This Recipe

No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly
No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly

My dear friend, let me tell you why you will absolutely fall in love with this No-Bake Vegan Pumpkin Cheesecake recipe. First and foremost, it is a delicious and healthy dessert that satisfies your taste buds without feeling guilty. Who doesn’t want that?

Not only is this cheesecake gluten-free, but it is also diabetic-friendly, keto-friendly and vegan, making it the perfect indulgence for anyone. Moreover, it requires no baking and takes only a few minutes to put together with simple ingredients.

Now let’s talk taste. The soft and creamy pumpkin cheesecake filling infused with spiced pumpkin flavors will take your taste buds on a ride to paradise. You’ll love the nutty undertones of raw cashews combined with the sweetness of erythritol and maple syrup which help create its perfectly sweetened balance.

In every bite, you’ll enjoy the smoothness of vegan cream cheese and a crispy texture from the graham cracker crumbs crust that melts in your mouth. You may even forget that you are eating a low-carb, gluten-free dessert.

Plus, this recipe can be made ahead of time or can be frozen for later use. Whether you make it in jars or bites, it’s perfect for any occasion – from cozy seasonal gatherings to potlucks or even family dinners. Trust me when I say everyone will reach for another slice of this delicious bake pumpkin cheesecake.

So go ahead and treat yourself to a guilt-free dessert that is not only good for your health but your soul too!

Ingredient List

 Creamy pumpkin filling atop a crunchy almond crust!
Creamy pumpkin filling atop a crunchy almond crust!

Let me tell you about the wholesome ingredients you will need to create this delightful No-Bake Vegan Pumpkin Cheesecake. This recipe has a variety of unique and nutritious ingredients such as raw cashews, coconut milk, gluten-free oats, and pumpkin puree.

Here are the ingredients:

  • Raw cashews: These will be used to make the creamy cheesecake filling, so make sure that these are raw and unsalted. If you have a nut allergy, try using sunflower seeds or tofu.

  • Gluten-free oats: The oats act as a binding agent to hold the crust together by providing structure and texture. You can substitute it with almond flour for a grain-free option.

  • Pumpkin puree: This ingredient is perfect for adding richness and flavor to the cheesecake filling. The pumpkin offers a natural sweetness that complements the other ingredients in this recipe perfectly.

  • Coconut oil: This ingredient is a great source of healthy fats and gives the crust its crumbly texture. Use unrefined coconut oil for a more distinct coconut flavor.

  • Coconut milk: You’ll need this to make the smooth filling along with ensuring that it sets properly when chilled.

  • Erythritol (or your preferred sweetener): You can use any sweetener of your choice such as maple syrup, honey or even stevia powder to boost sweetness without adding sugar.

  • Pumpkin pie spice: This blend of cinnamon, ginger, nutmeg, and cloves helps to give this delicious dessert its unique fall aroma that screams “It’s pumpkin pie season!!”

  • Vanilla extract

  • Salt

All of these natural, wholesome ingredients work together in harmony to create an exquisite vegan pumpkin cheesecake that will melt even the hardest of hearts!

The Recipe How-To

 Don't miss out on this vegan and gluten-free fall treat!
Don’t miss out on this vegan and gluten-free fall treat!

Let’s dive into the exciting part, making this No-Bake Vegan Pumpkin Cheesecake. Get ready to impress your friends and family with this creamy, delicious dessert.


First things first, gather all your ingredients to ensure a smooth baking experience. You’ll need:

  • 2 cups of raw cashew nuts
  • 1 cup rolled oats (make sure they are gluten-free)
  • 1/2 cup erythritol (or keto sugar)
  • 1/3 cup melted coconut oil
  • 2 tablespoons pumpkin pie spice
  • A pinch of salt
  • 1 teaspoon of vanilla extract
  • 3/4 cup pumpkin puree
  • 1/2 cup full-fat coconut milk

Step 1: Prepare your crust

Begin by blending the oats in a food processor until they create a fine meal. Add in the graham cracker crumbs, erythritol, and melted coconut oil. Pulse for a few seconds until well combined.

Step 2: Line your pan

Line an eight-inch springform pan with baking paper and pour the mixture into the pan. Press down using the back of a spoon until it’s evened out across the base.

Step 3: Chill in the fridge

Place it in the fridge for at least an hour to set.

Step 4: Combine filling ingredients

In a blender or food processor, add cashews, pumpkin puree, coconut milk, erythritol, pumpkin pie spice, salt, and vanilla extract. Blend it all while scraping down the sides occasionally.

Step 5: Pour filling over crust

Remove crust from fridge and scrape in the cheesecake filling on top of it.

Step 6: Freeze

Pop it back into freezer cover it with plastic wrap for about five hours (or overnight) until firm.

Now that you’ve learned this recipe, don’t shy away from venturing out into other Vegan pumpkin recipes. It’s time to impress your friends and family!

Substitutions and Variations

 This no-bake pumpkin cheesecake will be the star of your dessert table 🎃
This no-bake pumpkin cheesecake will be the star of your dessert table 🎃

Darling, let me tell you that this recipe is already fantastic, but sometimes you may want to change things up a bit! Whether it’s because you have an allergy or because you are in the mood for a different flavor, I have got some great substitutions and variations for you to try.

First of all, if you are allergic to cashews, do not despair. You can use macadamia nuts instead of cashews for the filling. They will give your cheesecake a similar creamy texture and a rich taste.

You can also switch up the sweetener. If erythritol is not your favorite, use maple syrup or agave nectar. But be aware darling, if you use a liquid sweetener, the cheesecake won’t set as firmly as it would with a powdered sweetener like erythritol.

For the crust, instead of using oats or graham crackers crumbs, try almond flour or coconut flour instead. They will make a delicious nutty crust and add even more vitamins and minerals to your dessert.

If you are feeling adventurous, add some chopped nuts like pecans or walnuts on top of the cheesecake before serving. That will give it an extra crunch and complexity of flavor.

If you want to take things further darling and go beyond pumpkin spice flavor, add some cocoa powder to the filling and turn this pumpkin cheesecake into a chocolate-pumpkin cheesecake.

Remember that even small substitutions can create unique and delicious results. Don’t be afraid to experiment with flavors and textures until you find your perfect combination!

Serving and Pairing

 A slice of this pumpkin cheesecake will satisfy ALL your fall dessert cravings!
A slice of this pumpkin cheesecake will satisfy ALL your fall dessert cravings!

When it comes to serving and pairing this no-bake vegan pumpkin cheesecake, the options are truly endless. As a base, you can choose between serving the cheesecake in individual jars, cupcake liners or a traditional pie dish. Depending on your preference or occasion, toppings variations can be anything from spiced whipped cream or toasted pecans to a drizzle of maple syrup, caramel sauce or melted chocolate.

When it comes to pairing this dessert with drinks, you can simply stick to a cup of tea, coffee or your favorite non-dairy milk-based beverage. For those looking for something more indulgent, consider serving this cheesecake with a glass of chilled white wine or sparkling cider.

One thing to consider when pairing this recipe is its unique flavor profile. The pumpkin puree and pumpkin pie spice used in the recipe offer warm and earthy flavors that pair well with other classic fall flavors such as cinnamon, nutmeg and clove. When choosing pairings, it’s always best to aim for complementary flavors so that all flavors enhance each other rather than clash.

Whether served on its own or paired with a delicious beverage, this no-bake vegan pumpkin cheesecake is sure to be a hit with your family and friends. Its creamy texture and spiced pumpkin taste make it a perfect choice for any autumnal celebration or intimate gathering with loved ones.

Make-Ahead, Storing and Reheating

 Perfectly spiced and perfectly sweet pumpkin cheesecake? Yes, please!
Perfectly spiced and perfectly sweet pumpkin cheesecake? Yes, please!

Darling, life can get busy and our pumpkin cheesecake shouldn’t have to. Luckily, this no-bake vegan pumpkin cheesecake can last up to five days in the fridge or two months in the freezer with a little preparation.

If you’re planning on enjoying our spiced pumpkin creation within three days of making it, simply store it in an airtight container and pop it in the fridge. Want to savor it later or share it with some loved ones? Put the whole cheesecake in the freezer for up to two months.

When ready to serve, defrost the cheesecake overnight in the refrigerator or leave at room temperature for 30-45 minutes until thawed. Pro tip: cut your slices before freezing and wrap them individually which will make your life easier when it’s time to defrost a portion or two.

But what if unforeseen guests pay us a surprise visit? No need to worry darling! Cut a slice of our delicious bake pumpkin cheesecake and reheating couldn’t be simpler; just pop it into a microwave for 10-20 seconds or into an oven at 350°F (175°C) for 5-10 minutes until heated through.

It feels fantastic having dessert waiting for us, so my advice is to make-ahead whenever possible. So let’s create this pumpkin magic cream ahead of time and elevate our already amazing dessert experience!

Tips for Perfect Results

 The perfect pumpkin cheesecake, minus the cheese 🌱
The perfect pumpkin cheesecake, minus the cheese 🌱

When it comes to baking, there are a few key factors that can make all the difference in achieving the perfect result. With this vegan, no-bake pumpkin cheesecake recipe, there are a few tips and tricks to keep in mind to ensure your dessert turns out deliciously creamy and full of fall flavors.

1. Soak the Cashews

One of the main ingredients in this recipe is raw cashews, which contribute to the creamy texture of the cheesecake filling. To ensure they blend smoothly and evenly, soak them in water for at least 4 hours or overnight. This will help soften them and make them easier to blend.

2. Chill Your Ingredients

As with any no-bake dessert, it’s important that your ingredients are cold before you start making the cheesecake. This will help everything mix together seamlessly and make for an easier time blending everything up. So chill both the coconut cream and pumpkin puree in the refrigerator prior to using them.

3. Use a High-Speed Blender

For the smoothest possible cheesecake filling, use a high-speed blender such as a bullet blender or any other professional-grade blender. A high-quality appliance helps ensure that all ingredients blend together seamlessly and evenly, without leaving any chunks or lumps behind.

4. Press Firmly on Crust

When making the crust, be sure to press it firmly into your baking dish or pie pan. This will prevent the crust from crumbling or falling apart when serving.

5. Let It Set

Once you’ve assembled your cheesecake, make sure it sets properly in the refrigerator for at least 4 hours (but preferably overnight!) before serving. This allows everything to firm up and ensures that each slice holds together nicely.

With these tips in mind, your no-bake vegan pumpkin cheesecake is sure to turn out deliciously creamy, spiced just right, and ready for show stopping presentation!

Bottom Line

As you now know, this no-bake vegan pumpkin cheesecake recipe is perfect for those who prefer a delicious and healthy dessert. The recipe was crafted with careful attention to detail, ensuring that it is gluten-free, diabetic-friendly, and plant-based, making it an excellent choice for anyone with dietary restrictions. Its creamy texture and delectable flavors are sure to leave you feeling satisfied without any guilt or discomfort.

So why not give this recipe a try? Whether you’re hosting a dinner party or just craving something sweet, this vegan pumpkin cheesecake is the perfect choice. You can even customize it to your liking with various substitutions and variations listed in the article.

Trust me when I say that once you take a bite of this luscious spiced pumpkin cheesecake, your taste buds will thank you. I encourage you to follow this easy recipe and enjoy a guilt-free indulgence, all while being kind to yourself and the planet.

So go ahead, bake this delicious treat, and savor every bite knowing that it was made with wholesome ingredients and love.

No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly

No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly Recipe

For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog,
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Prep Time 20 mins
Cook Time 0 mins
Servings 1 7-inch cake
Calories 549.4 kcal



  • 1/2 cup gluten free oats
  • 1/2 cup sliced almonds or 1/2 cup almond meal
  • 4 tablespoons coconut oil, melted
  • 2 tablespoons erythritol or 2 tablespoons xylitol sugar substitute


  • 8 ounces raw cashew nuts
  • 1 cup pumpkin puree (canned or homemade)
  • 3/4 cup unsweetened almond milk or 3/4 cup coconut milk
  • 1/2 cup coconut oil, melted
  • 4 tablespoons erythritol or 4 tablespoons xylitol sugar substitute
  • 2 teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp ground ginger)
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  • In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
  • In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
  • Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
  • Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
  • Infuse love, slice and serve!

Add Your Own Notes


Serving: 106gCalories: 549.4kcalCarbohydrates: 23.5gProtein: 11gFat: 48.7gSaturated Fat: 27gSodium: 31.3mgFiber: 3.8gSugar: 3g
Keyword < 30 Mins, Cheesecake, Dessert, Easy, Free Of..., Nuts, Vegan
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