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4.2 from 117 votes

Paleo Pumpkin Cheesecake

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!

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

Ingredients

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

Instructions

Make the Crust:
    Cup of Yum
  1. Line an 8-inch spring form pie pan with parchment paper.
  2. Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
  3. 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:
  1. 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.
  2. 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).
  3. 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.

Nutrition Information

Serving 1of 16 Calories 374kcal (19%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 29g (45%) Fiber 3g (12%) Sugar 18g (36%)

Nutrition Facts

Serving: 1(8-inch) pie

Amount Per Serving

Calories 374

% Daily Value*

Serving 1of 16
Calories 374kcal 19%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 29g 45%
Fiber 3g 12%
Sugar 18g 36%

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