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Keto Pumpkin Cheesecake (Dairy-Free, No-Bake)

A true delight during the holiday season, this Keto Pumpkin Cheesecake is made dairy-free, requires no baking, and is spiced to perfection!

Prep Time
50 mins
Cook Time
50 mins
Total Time
53 mins
Servings: 12 slices
Calories: 482 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Crust:
  • 3 cups raw almonds walnuts, or pecans
  • ½ cup coconut oil
  • ⅓ cup sugar-free confectioners sweetener
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
Pumpkin Cheesecake Filling:
  • 2 cups raw cashews soaked overnight
  • 1 cup full-fat canned coconut milk
  • 1/2 cup coconut oil
  • 1 cup pureed pumpkin
  • 2/3 cup sugar-free confectioners sweetener
  • 2 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1- inch nub fresh ginger peeled
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp sea salt

Instructions

Make the Crust:
    Cup of Yum
  1. Prep Ahead: Add the cashews to a large bowl and fill it with water such that the cashews are completely submerged. Soak overnight (ideally 12 hours). When you’re ready to make the pie, drain the cashews into a colander.
Make the Crust:
  1. Add the almonds, sugar-free sweetener, cinnamon and sea salt to a food processor and process until everything is well-chopped and combined. Leaving the food processor on, slowly pour the melted coconut oil through the opening in the top and continue processing until a thick dough-like substance forms.
  2. Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to the pie pan. Smooth it into an even layer and freeze while you prepare the rest of the recipe.
Make the Filling:
  1. Transfer the cashews to a high-powered blender, along with the rest of the ingredients for the pumpkin cheesecake filling.
  2. Blend until completely creamy. If needed, stop the blender periodically to scrape the sides to help it blend. It does take some time to get the creamy consistency for the filling, so just be patient, keep stopping, stirring, and re-starting.
  3. Pour the pumpkin cheesecake filling into the pie pan over the crust and spread it into an even layer.
  4. Freeze the pumpkin cheesecake until it has completely set up, about 4 hours.
Serve!:
  1. When you’re ready to serve, remove the cheesecake from the freezer and release the springform pan. Transfer the cheesecake to a serving platter or cake stand and slice it into individual slices. Serve with whipped cream if desired!

Notes

  • If you aren't keto, make my Paleo Pumpkin Cheesecake. It's still dairy-free and grain-free but sweetened with dates and pure maple syrup ;)
  • Paleo Pumpkin Cheesecake

Nutrition Information

Serving 1of 12 Calories 482kcal (24%) Carbohydrates 14g (5%) Protein 10g (20%) Fat 45g (69%) Fiber 4g (16%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 482

% Daily Value*

Serving 1of 12
Calories 482kcal 24%
Carbohydrates 14g 5%
Protein 10g 20%
Fat 45g 69%
Fiber 4g 16%

* Percent Daily Values are based on a 2,000 calorie diet.