Flourless Pumpkin Cheesecake

Delicious 'Cheesecake' - Flourless & Gluten Free!

Oh, pumpkin pie! That delectable delight that wafts through the house during autumn and especially on Thanksgiving, plus or minus 30 days - yes, please!! That special olfactory and palate-pleasing combination of cinnamon, nutmeg, ginger and cloves - nothing screams Autumn yumminess in quite the same way!

There is no Thanksgiving without great pumpkin pie, so I just had to make one as well!

My recipe is more like cheesecake and is gluten free, egg free and dairy free, and it is not baked! GASP! I know, I know! I said 'wafts through the house'! But that was to get your attention! Now that I have it, don't give up on me! Giving this unconventional version a try is well worth it! You will not be disappointed! It bursts with flavor and tastes incredible! It is smooth, rich, creamy and simply delicious.

I created this recipe for people with different allergies, so they can also enjoy a great dessert during the holidays.

I used cashews for the filling, and they give the pie a creamy and rich flavor. I know how hard it is to give up dairy and finding a tasty replacement can be tricky. The simple nut crust is crunchy, and it adds a different texture. This dessert is perfect and yummy!

Hungry for a different dessert? Check out my Gluten-Free Peach Cobbler or Cranberry Superfood Muffins!


Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

No Bake Pumpkin Cheesecake

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Course: Dessert
Cuisine: Dairy-free, Paleo, Raw food, Vegan, whole30
Keyword: cheesecake, pumpkin cheesecake
Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 528kcal
Author: Angie



  • 2 cups pecans or hazelnuts
  • 1/4 cup cacao raw
  • 6 dates soaked
  • 1 tsp vanilla extract


  • 4 cups cashews soaked (6 hours), rinsed and drained
  • 1 cup pumpkin cooked
  • 1 1/2 cups water
  • 2/3 cup coconut oil melted
  • 1/2 cup maple syrup
  • 3 tbsp lime juice
  • 3 tbsp pumpkin pie spice
  • 2 tbsp vanilla extract


  • To make the crust: put nuts in a food processor and pulse until tiny and fine. Add cacao powder and vanilla, pulse again, then add the dates. Pulse until it makes a dough. Scoop dough out into a spring pan and press evenly.
  • To make the filling: Put all ingredients in a high-speed blender and blend until the mixture is smooth and creamy.
  • Pour the mixture into the crust. Put in the freezer for 2 hours, then transfer the pie to the refrigerator.


Serving: 12g | Sodium: 9mg | Calcium: 58mg | Vitamin C: 3mg | Vitamin A: 838IU | Sugar: 14g | Fiber: 4g | Potassium: 455mg | Calories: 528kcal | Monounsaturated Fat: 18g | Polyunsaturated Fat: 7g | Saturated Fat: 15g | Fat: 44g | Protein: 10g | Carbohydrates: 30g | Iron: 4mg

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