Pumpkin Pie Cheesecake (No-Bake, Dairy-Free + Paleo!)

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!

Pumpkin Pie Cheesecake served on a white plate with a fork

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.

mini pumpkin cheesecake topped with whipped cream

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!

mini pumpkin cheesecakes on a serving platter

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.

mini pumpkin cheesecake served on a white plate

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.

mini Pumpkin Pie Cheesecake with a bite taken out

More Pumpkin Recipes To Enjoy:

Pumpkin Chocolate Chip Cookies

Pumpkin Pie Pudding

Roasted Pumpkin & Apple Soup

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!

pumpkin dessert served on a white plate with a fork

Enjoy this recipe for my Dairy-Free Pumpkin Pie Cheesecake!

 

Pumpkin Pie Cheesecake (No-bake & Dairy-free!)

Category: Dessert

Cuisine: American

Servings: 12

Pumpkin Pie Cheesecake served on a white plate with a fork

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!

Ingredients

Instructions

  1. Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside for at least 30 minutes - 1 hour if possible.
  2. 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.
  3. Place all of the ingredients for the crust into your food processor . Process until a dough forms and all of the ingredients are combined. 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.
  4. 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.
  5. Place the cashews, pumpkin puree and coconut oil mixture (or ghee/butter mixture) into your food processor and process until the cashews have completely broken down, scraping down the sides as needed, approximately 2 minutes. 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.
  6. Place the muffin tin in your refrigerator to set for at least 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 !

Notes

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 can also 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. Enjoy everybody!!!

https://livinglovingpaleo.com/pumpkin-pie-cheesecake-no-bake-dairy-free/

 

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how to make a paleo pumpkin pie cheesecake

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