Paleo Pumpkin Cheesecake

Name: Paleo Pumpkin Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 1 (8-inch) pie
Ingredients: 3 cups raw walnuts*; 10 Medjool dates; 3 Tbsp coconut oil; 1/2 tsp ground cinnamon; 1/2 tsp sea salt; 2 cups raw cashews; 2/3 cup full-fat canned coconut milk; 1/3 cup coconut oil; 1 cup pureed pumpkin; 1/2 cup pure maple syrup; 2 Tbsp lemon juice; 2 tsp pure vanilla extract; 2 tsp fresh ginger; 1 tsp pumpkin pie spice; 1 tsp ground cinnamon; 3/4 tsp sea salt

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4.2

117 reviews

Good

Prep Time
40 mins
Total Time
40 mins
Servings
1 (8-inch) pie
Calories
374 kcal
Course
Dessert
Cuisine
American

Paleo Pumpkin Cheesecake

Tyler Espinosa

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Paleo Pumpkin Cheesecake made vegan friendly with raw cashews instead of cream cheese. This healthier pumpkin cheese cake recipe is dairy-free, refined sugar-free, flourless but tastes just like the real deal!

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Ingredients

Servings

For the Crust:

3 cups raw walnuts*
10 Medjool dates pitted
3 Tbsp coconut oil softened or melted
1/2 tsp ground cinnamon
1/2 tsp sea salt

Pumpkin Cheesecake Filling:

2 cups raw cashews soaked 3 hours
2/3 cup full-fat canned coconut milk
1/3 cup coconut oil melted
1 cup pureed pumpkin
1/2 cup pure maple syrup
2 Tbsp lemon juice **
2 tsp pure vanilla extract
2 tsp fresh ginger peeled and grated
1 tsp pumpkin pie spice
1 tsp ground cinnamon to taste
3/4 tsp sea salt to taste

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Instructions

Make the Crust:

Line an 8-inch spring form pie pan with parchment paper.
Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.

Make the Pumpkin Cheesecake Filling:

Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.
Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).
Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.

Notes

*Replace walnuts with almonds or pecans if desired.
**If you don't have lemon juice on hand, you can use 1 Tbsp cider vinegar!
For a keto version of this recipe, see Keto Pumpkin Cheesecake section above in the blog post.