This pumpkin pie cheesecake has a delicious almond flour crust and is topped with a rich and creamy pumpkin filling that’s just like cheesecake. There’s no baking required, making it the perfect make-ahead dessert for Thanksgiving! It’s dairy-free and paleo too!
When it comes to a holiday meal, there always needs to be a pumpkin dessert on the menu. Some of my favorites include Pumpkin Pie Magic Shell, Pumpkin Chocolate Mousse Bars, and this super easy pumpkin pie cheesecake.
You know what’s even better than pumpkin pie? Pumpkin pie cheesecake. This cheesecake is full of pumpkin flavor and can be made up to 3 days before you plan to serve it. It doesn’t even take up any of that precious oven space for the big meal because it’s no-bake! This is a must-make for your Thanksgiving dinner.
I was SO stoked to finally nail this delicious no-bake, dairy-free pumpkin sweet treat! My husband’s favorite dessert ever is pumpkin pie, and he also loves cheesecake! I decided that for his birthday this year! I would create a brand new recipe that would combine the two, AND make it dairy-free, refined sugar-free, as well as paleo-friendly! This cheesecake is LEGIT!
How Do You Make Pumpkin Pie Cheesecake?
This recipe is super easy to make, and perfect for Thanksgiving or any holiday gathering! No one will know that this dessert isn’t loaded with any dairy, gluten, or refined sugar, as they’ll only know that it’s completely delicious!
To begin making this recipe, you will soak cashews in boiling water for 30 minutes to 1 hour. Meanwhile, line each mold of a muffin tin with (2) 1” strips of parchment paper. This will serve as tabs to make the cheesecake easy to remove from the tray.
Now make the crust by blending all of the crust ingredients in a food processor. Once a dough forms, scoop 1 tablespoon of the dough into each parchment lined muffin tin and use your fingers to flatten the dough to the bottom of each mold. Place the muffin tin in your refrigerator while you prepare the filling.
To make the filling, drain and rinse the cashews. Place the melted and hot coconut oil, butter or ghee in a small bowl and sprinkle the gelatin on top. Whisk for a few seconds, until the gelatin is dissolved.
In your food processor, mix the cashews, pumpkin puree and coconut oil mixture (or ghee/butter mixture) until the cashews have completely broken down. Add the remaining filling ingredients to the food processor and process for 1-2 minutes more, or until all of the ingredients are completely smooth. Scoop ¼ cup of the filling into each of the muffin tin molds.
Allow the mini pumpkin cheesecakes to set in the fridge for 4-6 hours, or overnight. To remove each cheesecake, simply run a sharp knife around the entire outside of the cheesecake, and then pull on the parchment tabs to lift the cheesecake out of the individual mold. Enjoy chilled, topped with my coconut whipped cream!
Make this recipe ahead of time and keep it in the fridge until you’re ready to serve it. So convenient!
This pumpkin pie cheesecake is a real show stopper that’s perfect for any fall occasion! I serve it every year for Thanksgiving and it’s always a big hit.
Tips For Pumpkin Cheesecake:
- Be sure to use pumpkin puree, and not canned pumpkin pie filling. Canned pie filling will not work in this recipe and is loaded with sugar.
- You can serve your pumpkin cheesecake as-is, or add some freshly whipped coconut cream for decoration and extra deliciousness.
- If you don’t have a food processor, simply mix the crust in a medium sized bowl, using a spatula and blend the filling in a blender.
- This recipe can be easily made in a springform pan to create one large cheesecake. It’s best if you line the bottom of the springform pan with parchment paper to prevent sticking.
More Pumpkin Recipes To Enjoy:
I hope you love this pumpkin cheesecake recipe as much as I do! Enjoy! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!
Enjoy this recipe for my Dairy-Free Pumpkin Pie Cheesecake!
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