Unbaked Pumpkin Vegan Cheesecake (Paleo)

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This easy and healthy vegan Baked Pumpkin Cheesecake Recipe takes just 10 minutes of hands-on preparation and is paleo, gluten-free, and dairy-free! It's the best vegan pumpkin cheesecake and the perfect dessert recipe for Thanksgiving!

It's November 1st and I need to know, who else is planning their Thanksgiving menu? I like to try recipes before the big day, to make sure our vacation is 110% delicious!

This Paleo & Vegan Pumpkin Cheesecake Recipe is absolutely a winner, and will be a favorite at your Thanksgiving or Thanksgiving celebrations! It is the perfect gift if you have guests or family members with food allergies!

This healthy pumpkin cheesecake is gluten-free, dairy-free, and soy-free, and is completely paleo and vegan! Also, it is not baked, so it is very easy to assemble, does not require time in the oven and is better when prepared in advance.

How is vegan pumpkin cheesecake made?

Let's take a look at the step-by-step process of making this vegan pumpkin pie recipe without baking! Because the last thing you want is a dessert flop at a big party! 🙂

Step 1: soak the cashews (for the filling)

There are a total of two (2) cups of cashews used in this recipe:

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  1. 1 Cup of roasted cashews and without salt for the Cortex that It does NOT need to be soaked. AND
  2. 1 Cup of roasted cashews and without salt for the filling that MUST be soaked.

It is very important that you do not soak the two cups of cashews, and only soak the 1 cup of cashews that will be used in the paleo pumpkin cheesecake filling.

To soak the cashews:

Place the cashews in a glass bowl / container and pour boiling water over them until covered. (I use an electric kettle to boil water easily in less than 1 minute)! Let the cashew / water sit at room temperature for 60 minutes, then drain and discard the water, and continue with the vegan pumpkin cheesecake recipe!

Remember: cashew nuts for the rind are not soggy!

Step 2: Make the raw cashew nut rind in the Vitamix blender

To make the cashew nut crust for this vegan pumpkin pie, start by mixing the dates and cashews without soaking in your Vitamix blender. You will need to use the tamper to push the ingredients into the blade, and you may need to pause to use a spatula to scrape down the sides and continue mixing until the dates and cashews form a crumbly texture.

Add the rest of the crust ingredients and mix in the same way. I recommend mixing the crust on medium or low speed to ensure that all ingredients are combined, but not overly mixed. Once it reaches the previous consistency, transfer the crust to a prepared cake pan.

Note: The crust can also be made in a food processor equipped with an "S" blade.

Step 3: transfer the crust to a cake pan

Once the crust is done, transfer it from the Vitamix container to a prepared cake pan. I used an 8 ″ round cake pan with parchment paper.

How does a cake pan line up for easy removal?

I line up my cake pans (and bread pans and baking pans) with parchment paper in a very specific way…

  1. First, trace the bottom of the cake pan into the center of a piece of parchment paper.
  2. Draw “handles” on two opposite sides of the path, so that the paper has marks like this = or =.
  3. Cut out the shape you just drew and place it on the bottom of the cake pan.
  4. Grease bottom and sides of pan, then add crust to pan.

This way, once the paleo pumpkin cheesecake has completely cooled, you can use the handles to easily lift it up and out of the pan without breaking it and making a mess of it.

Can I make an unbaked cheesecake in a springform pan?

The answer is yes, you can! If you have a spring mold that you love, feel free to use it instead of a cake pan! I still recommend greasing it lightly for easy removal!

Step 4. Press the crust of the healthy pumpkin cheesecake firmly into the cake pan.

To make sure the crust on this paleo pumpkin cheesecake doesn't crumble and crumble, it's important to press it firmly into the pan with your hands or a greased spatula.

The crust should look firm, with no cracks, holes, or air pockets once it's finished. keep in mind– Do not cool the crust before pouring the filling on it! It is best for the crust to remain at room temperature while stirring the filling, so that they mix well.

Step 5. Make the vegan pumpkin cheesecake filling

Once the crust is done, set it aside, wash and dry the bowl of your Vitamix and continue to make the healthy pumpkin cheesecake filling.

Making the filling is very simple. Thanks to Vitamix's superior mixing powers, all you need to do is put the ingredients in your Vitamix container in the order listed and mix until smooth.

Be sure to drain the soggy cashews. Discard the water and just add the soaked cashews to the filling!

Step 6: pour the vegan pumpkin cheesecake filling on the crust

Make sure to fill each part of that container with the crust (except, of course, for the few tastes you take for yourself, obviously)! Carefully pour it over the crust and then spread it until smooth.

Step 7: Chill the Mounted Unbaked Vegan Pumpkin Cheesecake!

Once you've got a layer of silky smooth paleo pumpkin cheesecake on top of a perfectly pressed cashew crust, it's time to put everything in the fridge to cool until it's hardened.

I recommend chilling it in the fridge for at least 3 hours, but the process can be sped up by placing the unbaked pumpkin pie in the freezer. You just have to remove it and let it soften a bit before serving if you choose to do so!

Step 8: Remove from pan, cover with desired ingredients, and serve.

If you lined up your cake pan the way I mentioned earlier, removing the gluten-free pumpkin cheesecake should be a breeze! Or if you used a springform pan!

What to serve with vegan pumpkin cheesecake?

I use this coconut whipped cream recipe from – to make a vegan whipped cream, or you can buy store-prepared vegan whipped cream! Add a pinch of cinnamon or a pinch of vegan caramel and you won't be disappointed!

Unbaked Vegan Pumpkin Cheesecake: Ingredients and Substitutions

As always, I'm going to go over the ingredients in this recipe, as well as any possible substitutions! I will divide it into two parts, the crust and the filling, because there are different substitutions for both parts!

Raw cashew bark ingredients and substitutions

If you'd rather substitute your own crust recipe for this vegan pumpkin cheesecake, be my guest! A cookie crust or baked pie crust would be delicious, too! If you are going to use this raw cashew nut rind but are interested in learning more about the ingredients and substitutions, read below!

  • Chopped dates. There really is no substitution for boneless dates in this bark recipe. Just make sure the dates are that I accidentally put boneless dates in my Vitamix and mixed before I knew it, and while it didn't harm the Vitamix, the holes are not edible and the mixture had to be thrown away!
  • Roasted and salt-free cashews: I recommend roasted cashews because they are easier to mix. You can also use raw cashews, as well as roasted and salted cashews. If you use salted cashews, skip the sea salt on the crust.
  • Coconut without sugar. Grated or flaked coconut without sugar works well in this recipe! Just make sure there are no additional sweeteners in the brand you buy!
  • Vanilla extract. Use pure vanilla extract and not imitation! It's worth it for the taste and cleanliness of the ingredients!
  • Sea salt. If you use salted cashews or almond butter, you may not need to add sea salt. I recommend trying the flavor a little before adding salt!
  • Almond butter. Any nut or seed butter works well in this recipe, just be sure to choose a variety that meets your dietary needs. Almond and cashew butters are my best recommendations!
  • Almond milk. Any non-dairy milk works perfectly in this recipe! I recommend almond or coconut!

Cheesecake filling with vegan pumpkin: ingredients and substitutions

Here are some notes on possible substitutions in this vegan pumpkin cheesecake filling!

  • Roasted and salt-free soaked cashews. Raw cashews can easily be substituted for roasted cashews in the filling as they are soaked and smooth.
  • Coconut oil. I do not recommend a substitution for coconut oil. Be sure to use melted coconut oil in this healthy pumpkin cheesecake recipe, as it makes it easy to mix when ingredients are hot / melted.
  • Coconut cream. Use the solid portion of a can of coconut cream. Be sure to choose a brand / variety that is pure without stabilizers for the best result. I don't recommend making coconut cream substitutions.
  • Pumpkin puree. Homemade or canned pumpkin puree can be used in this vegan pumpkin cheesecake recipe. Just be sure to use pure pumpkin puree and not pumpkin pie filling.
  • Maple syrup. If you are not vegan, honey can be substituted for maple syrup. However, I love the rich fall flavor imparted by the pure maple syrup in this unbaked pumpkin pie recipe. Use only pure maple syrup and not imitation syrup!
  • Pumpkin spice pie. homemade pumpkin pie spices. This season I bought a jar of pumpkin pie spice for ease and simplification. If you want to make yours, check this out
  • Sea salt. If you use salted cashews, omit the sea salt from the filling. I recommend trying it before adding salt!

Vegan cheesecake with pumpkin

This easy and healthy vegan Baked Pumpkin Cheesecake Recipe takes just 10 minutes of hands-on preparation and is paleo, gluten-free, and dairy-free! It's the best vegan pumpkin cheesecake and the perfect dessert recipe for Thanksgiving! Preparation time: 15 minutes Cash soak 1 hour Total time: 15 minutes Servings: 10 servings Calories: 383.7kcal


Cashew rind:

  • 1 cup pitted dates 1 cup cashews, roasted and unsalted
  • 1 cup unsweetened grated coconut
  • ½ teaspoon of pure vanilla extract
  • ¼ – ½ teaspoon of sea salt
  • 2 tablespoons creamy almond butter
  • ½ teaspoon ground cinnamon
  • 1 tablespoon unsweetened vanilla almond milk

Cheesecake filling with vegan pumpkin

  • 1 cup cashews without salt, roasted and soaked for at least 1 hour
  • 6 tablespoons of melted coconut oil
  • ¼ cup coconut cream
  • ¾ cup pumpkin puree
  • 6 tablespoons of pure maple syrup
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of pumpkin pie spices
  • ½ teaspoon ground cinnamon
  • ½ teaspoon lemon juice
  • ¼ teaspoon of sea salt


Soak the cashews for the filling:

  • Soak 1 cup roast, unsalted, in hot water for at least 1 hour. After 1 hour, drain and set aside to use in this recipe.

Make the cashew nut rind:

  • Lightly grease 8 "or 9" round cake pan, set aside.
  • Put dates and cashews in the container of your Vitamix blender (or food processor equipped with the "S" blade)
  • Mix on low speed (or process), increasing to medium, using the tamper to press the ingredients into the blades, until the mixture falls apart.
  • Add the rest of the crust ingredients and mix, starting at low speed increasing to medium-high, until the mixture stays together when pinched. (Or process in a food processor until the same texture is achieved.)
  • Transfer the crust from the container of your Vitamix to the prepared cake pan and press into the pan. Set aside.

Make the vegan pumpkin cheesecake filling:

  • Put all the ingredients in the order indicated in your Vitamix (or high power blender).
  • Turn on the blender at low speed, gradually increasing at high speed. Mix until all ingredients are combined and the mixture is smooth (about 1 minute).

Putting it all together.

  • Pour the pumpkin filling over the prepared crust and use a spatula to smooth it out.
  • Refrigerate for at least 3 hours (or overnight). You can also freeze the cheesecake to speed up the process, but be sure to get it out of the freezer before serving!
  • Serve with coconut whipped cream and a pinch of cinnamon!


Serving: 1 serving (1/10 of recipe) | Calories :: 383.7kcal | Carbohydrates: 27.8g | Protein: 5.8g | Fat: 29.6 g | Saturated Fat: 16.3g | Polyunsaturated fats: 2.6g | Monounsaturated fat: 8.5g | Sodium: 171.8mg | Potassium: 232.8mg | Fiber: 3.7g | Sugar: 16.6g | Vitamin A: 2255IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 2.3mg

What can I do with pumpkin?

I have some delicious ideas for you if you're looking to do something with pumpkin, plus this pumpkin cheesecake of course!

  • Make a loaf of BEST pumpkin bread forever!
  • This pumpkin pie is the BEST and is made entirely from scratch. Or try this dairy-free pumpkin pie that's just as delicious!
  • Baked pumpkin oatmeal is one of our favorite fall breakfasts!
  • Baked pumpkin donuts are another delicious breakfast for special days!
  • If you have people in your family with food allergies, try this paleo pumpkin bread, these paleo pumpkin muffins, and these vegan mini pumpkin pies.
  • Make a batch of this pumpkin coffee cream. It is healthy and delicious!

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