No-Bake Pumpkin Cheesecake


When shopping at Trader Joe’s,  I saw them giving out samples of their pumpkin cheesecake.  I was surely sad that I couldn’t try a bite.  So I came home, roasted a few pumpkins and decided to do some experimenting.  I was so pleased with my dairy free “cheesecake”, that I made another one to try out on friends and family.  I got very positive feedback, even from my husband who is one tough critic.  This recipe is egg-free, dairy free, gluten free, grain free, and sugar free.  But not free of a creamy texture and bold flavors.

If you have not ventured into the world of cashews as a dairy replacement, I suggest you make this recipe.  I think you will be surprised at how much this really tastes like cheesecake.   You won’t know unless you try!

Try it with your favorite gluten free pie shell or my Easy Graham Cracker Crust.

No-Bake Pumpkin Cheesecake (Dairy Free)

  • 1 1/2 cups pumpkin puree
  • 1/2 cup honey
  • 1 cup raw cashews, soaked overnight
  • 1/2 cup coconut oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1 fully baked Easy Graham Cracker Crust
  1. Combine all ingredients in a high powered blender.  Blend on high until smooth and creamy.
  2. Pour mixture into fully baked crust.
  3. Place in freezer to set (at least 2 hrs).
  4. Keep in fridge until you are ready to serve.

*yields one 9 inch cheesecake

Another amazing thing about this cheesecake, is that you can store it in the freezer up to 1 month!  Place it in the fridge overnight to thaw and it will be ready to serve the next day!  Wouldn’t it be nice to have some of your holiday baking done early?  Just a thought…

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31 Responses to No-Bake Pumpkin Cheesecake

  1. tammy says:

    Oh my goodness! I have EVERYTHING on hand to make this!! I am not even going to think about waiting until Thanksgiving. I am treating myself tomorrow. Thank you….and I will report back. :)

  2. Chrystal in Canada says:

    Well this was super easy to make! Thanks Michelle.
    You know when you bite into a carob chip, expecting chocolate? That’s what I thought of when I dipped my finger into the pureed filling :) I was expecting the “usual” overly-rich pumpkin pie filling. This one is GOOD, but definitely _different_ than what I was expecting.
    Keep ‘em coming, chicki!

  3. Lisa says:

    When you use coconut oil is the measurement for melted or solid? Thanks!

  4. tammy says:

    Okay…I made this and I used the coconut oil as a substitute for butter. First…this was so easy to make and I love that once I baked the crust, I was done with baking. Second….I haven’t had a good dessert in a LONG time and this was incredible! Third….I won’t be making this often, because I discovered that I really like it for breakfast….and well, really I shouldn’t be eating it for breakfast. But it was so yummy.

    I did manage to share a little with other people and they were very surprised that there wasn’t any cheese in the cheesecake. I should have shared with more people, but I was feeling a tad greedy. So, the next time I make it I will be sure to make it for an occasion that includes other people!! :) (but it was so yummy!! <–did I mention that already?)

  5. leah says:

    I shared it with my mom and she’s been begging me to make it again. The crust is so perfect, a touch of salty and nice and gram-cracker-esqu. It’s amazing to me that the filling is dairy free. So darn creamy. And like Tammy said, it makes way too good of a breakfast :)

  6. Rowena says:

    I’m trying this tomorrow! I have one question:
    Pumpkin is raw, right?

    Thanks!!

    • Michelle says:

      Rowena,
      My recipe calls for fresh cooked pumpkin puree or canned (which is cooked during the canning process). If you attempt to make this with raw pumpkin, I would love to hear about your creation! Good luck!
      Michelle

  7. Janey says:

    Rowena, I think the pumpkin was supposed to be cooked! I made this with a can of “Libby’s 100% pure pumpkin” which I think is not cooked. And even though I put it in my food processor (Cuisinart) for a while, it never got that super creamy texture in the picture. Also mine was darker, like the color of a pumpkin pie. But to be honest, it STILL tasted great! So while it wasn’t “cheesecake” it was still a really good pumpkin pie. I’m so happy I can have gluten-free pumpkin pie! Thank you Michelle!

    • Michelle says:

      Janey,
      Canned pumpkin is actually cooked in the canning process, but the type of food processor or blender can effect the color. I used a Vitamix so it did blend and become very light. I’m glad you enjoyed the recipe! Thanks for the great review :)
      Michelle

  8. Shannon says:

    If I used actual cream cheese instead of cashews, how much would I need?

  9. freida says:

    where can i get raw cashews i havent seen any around here.can i use something else or can i use can cashews

    • Michelle says:

      Hi Freida,
      Most local health food stores and Whole Foods and Trader Joe’s carry them. If those stores aren’t available to you, I suggest purchasing your raw nuts online. Good luck!
      Michelle

  10. saretta says:

    Hi, this looks delish, but I live in southern Italy and we don’t get graham crackers here. Could you recommend an alternate crust recipe?

  11. Sue says:

    Your recipe is not soy free so if there is no soy allergy can’t you make cheese cake with the tofutti cream cheese? That’s what I’ve done and have been able to offer all kinds of desserts to my dairy allergic daughter. They also have tofutti sour cream which I use in my pumpkin pie recipe.

    • Michelle says:

      Sue,
      I think you meant to say that this recipe IS soy free? Yes, all of my recipes are soy free- I have not worked with Toffutti cream cheese so I can’t guarantee the success of the recipe using the substition. If you try experiment with it, I’d love to hear your results and I’m sure others would as well!
      Take care,
      Michelle

  12. Louanne says:

    What was the substitute if you cant eat cashews? Any suggestions? I run into this with a lot of gluten free dairy free recipies, and don’t make them because of the cashews. How about cornstarch?

  13. Lori Babb says:

    Hi! I would love to try this recipe but I have a coconut allergy. Is there another option for the coconut oil?
    Thank you!

    • Michelle says:

      Hi Lori,
      I have heard of people using cacao butter to replace coconut oil in recipes. I haven’t tried it yet, so I can’t guarantee the end result. Please be sure to let us know if you try it.
      ~Michelle

  14. Melanie says:

    Yahoo to stumbling over this website in my search for gf pancakes from scratch (we moved and my cookbooks are still packed away). I love the grain-free/dairy-free/soy-free options. I’ll forward this site to my sister-in-law. Thanks & you’ve given me a lot of cooking & baking to do:)

  15. Olivia Rose says:

    I am vegan so would need to replace the honey. Do you think agave nectar would work just as well? Thanks.

  16. Heather Grow says:

    Where did you find a gluten free fully baked Easy Graham Cracker Crust? All of them I could find had wheat flour in them, which contains gluten, unless it says Gluten free. I checked Trader Joe’s in my area as well. Didn’t have time to look & order online. I did not find gluten free crust, of any kind, ready made anywhere in my area.

  17. This will be one of my first GAPS desserts. It looks so amazing. One thing, you might want to specify that your “Easy Graham Cracker Crust” is GAPS too. I found it pinned and the commenter said, they would have to make the crust GAPS legal.

  18. Ana says:

    I would also like a substitute for cashews. I would love to try this.

  19. MJB says:

    My younger brother is deathly allergic to cashews so I can’t have them in the house. What do the cashews do in this recipe and can I substitute them for something else? Or… should I just try taking them out?
    I’m new to baking and I don’t bake with nuts because of my brother so I’m not sure I know how to work around this issue on my own. Help?

    I love your site, btw. Gluten free desserts are hard to come by. Thank you. :)

    • The cashews + pumpkin are the main part of the filling. The soaked pureed cashews + lemon juice replace cream cheese used in traditional recipes. I think you might need to find another filling recipe if you can’t use cashews.

  20. Kim says:

    THis was so easy and fun to make!!! Upon tasting the finished product, however, it seemed very tart and the lemon was pretty strong. I did everything exactly as you instructed…not sure what went wrong??? Should I just cut down on the lemon next time? I used a regular blender, not a vitamix. Thanks! P.S. Love your graham cracker crust recipe!

  21. Rachel says:

    Hi, I’m excited to try your recipe, however I’m not sure how to work with coconut oil as it is a combo or liquid and solid. Please advise, thanks!

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