Pumpkin Cheesecake That’s Better Than Pie

Did you know that somewhere in the neighborhood of 50 million pumpkin pies are baked every year?

According to the American Pie Council, 1 out of 5 Americans has eaten an entire pumpkin pie by themselves. I’m going to hope that those people took at least more than one day to complete the task, but again, I’m not here to judge. You do you; it is a vegetable, right?

If you want a pumpkin pie you can feel good about consuming in mass quantity, I’d like to suggest something a bit more wholesome than the conventional approach, at least in terms of ingredients. Though this gorgeous ode to the autumn classic tastes even more decadent than the original, it’s a superfood-packed healthy choice by comparison.

What makes this pumpkin cheesecake the best recipe ever?

Oh, let me count the ways. It’s…

  • Vegan
  • Dairy-free
  • Eggless
  • Gluten-free
  • Raw/no-bake
  • Keto
  • Paleo
  • Refined sugar-free
  • Zero cholesterol

Skip the packaged and processed goods to create an even more compelling treat, truly worthy of a special occasion.

Cashews make up the bulk of this creamy filling, blended with maple syrup for a more balanced, flavorful sweetness. You get plenty of lemon tartness, like tangy cream cheese but fresher and brighter, livening up the humble squash flavor of canned pumpkin puree. Though optional, the candied pumpkin seeds on top really elevate each slice to a whole new level, providing contrasting crunchy texture to cut through decadent, silky-smooth slab.

Even if it’s too late to amend your Thanksgiving menu, keep this one in mind as the winter holidays grow near. Pumpkin isn’t going out of season anytime soon.

Yield: Makes 12 - 14 Servings

No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

Step up your standard pumpkin pie and turn it into a decadent yet healthy vegan cheesecake! This approach skips the packaged ingredients, processed sugars, and all sorts of fillers in favor or real, fresh flavor. Get all of the goodness without compromises.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 40 minutes



  • 1 Cup Unsweetened, Shredded Coconut
  • 1 Cup Raw Almonds
  • 1/2 Cup Raw Cashews
  • 2 Tablespoons Natural Cocoa Powder
  • 1 1/4 Cups Pitted Medjool Dates, Packed
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Coconut Oil

Pumpkin Cheesecake Filling:

  • 3 Cups Raw Cashews, Soaked for at Least 6 Hours or Overnight
  • 1 Cup Plain, Unsweetened Non-Dairy Milk
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Lemon Juice
  • 1/2 Teaspoon Vanilla
  • 1/4 Teaspoon Salt
  • 3/4 Cup Coconut Oil, Melted

Candied Pumpkin Seeds:

  • 1 Cup Pepitas
  • 1 Tablespoon Coconut Oil, Melted
  • 1/4 Cup Coconut Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt


  1. To make the crust, start by placing the coconut, almond, cashews, and cocoa powder into your food processor with the s-blade installed. Pulse until the nuts are mostly broken down into a coarse meal. Add in the dates, vanilla, and salt, pulsing again to incorporate. Finally drizzle with coconut oil and pulse until the mixture sticks together when pressed.
  2. Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
  3. For the filling, thoroughly drain the soaked cashews before placing them in a high-speed blender. Add the non-dairy milk, pumpkin puree, maple syrup, lemon juice, vanilla, and salt. Thoroughly puree until completely smooth. With the motor running, slowly stream in the coconut oil to emulsify.
  4. Pour the filling on top of the crust, using a spatula to smooth out the top. Gently tap the pan on the counter a few times to release any air bubbles before stashing it in your freezer. Allow at least 3 - 4 hours for it to full set; once solid, it can be stored in the fridge until serving.
  5. To make the candied pumpkin seeds, toss together the pepitas, coconut oil, coconut sugar, cinnamon, and salt in a medium bowl. Spread the seeds out in an even layer on a dehyrator sheet and dehydrate for 4 - 6 hours. If you don't mind baking them, you can expedite the process by toasting them at 350 degrees for 10 - 12 minutes, until dry to the touch.
  6. When ready to serve, sprinkle the candied seeds around the border of the cheesecake and cut into slices. Enjoy chilled.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 562Total Fat: 41gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 1mgSodium: 151mgCarbohydrates: 44gFiber: 6gSugar: 28gProtein: 12g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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