No-Bake Pumpkin Cheesecake (no cheese, no flour)

This no-bake pumpkin cheesecake is a delicious fall dessert made without cheese and flour. It is Paleo, Whole 30, and Raw. This Vegan raw cheesecake is rich, creamy, and has a nutty crust. Raw desserts make the best healthy sweets!

Raw, Vegan Cheesecake – Flourless and Gluten Free!

Finding delicious, nutritious, dairy-free desserts can make all the difference in a world where healthy eating is becoming increasingly important. This no-bake pumpkin cheesecake is a perfect example of how you can enjoy a decadent treat while staying true to your health goals. Tailored for those following Paleo, Whole30, or vegan diets, this cheesecake aligns with various dietary preferences. It celebrates fall flavors with wholesome, nutrient-dense ingredients.

This cheesecake doesn’t contain graham crackers or biscoff cookies, butter, cream cheese, powdered sugar, or any other stuff. So, what is it made of? Well, it is made from nuts and pumpkin. With a touch of pumpkin spice and vanilla extract, enhance the pumpkin flavor.

I used soaked cashews for the creamy pumpkin filling, and for the sweetener, I used maple syrup.

This no-bake pumpkin cheesecake made from nuts is very easy to make. You only need a high-speed blender, mixing bowl, and cheesecake form.

Why Make This Cheesecake?

This cheesecake offers a guilt-free indulgence that fits seamlessly into a healthy lifestyle. It’s free from refined sugars, dairy, and processed ingredients, making it an excellent choice for anyone seeking to maintain a balanced diet without sacrificing taste. It combines the richness of nuts with the vibrant flavors of pumpkin, creating a satisfying and nourishing dessert.

Ingredients for the Pumpkin Cheesecake

Crust:

• Hazelnuts: These nuts provide a crunchy, flavorful base for the cheesecake. Packed with healthy fats, protein, and essential nutrients.
• Raw Cacao: Adding a hint of chocolatey richness, raw cacao is full of antioxidants and provides a delicious depth of flavor.
• Soaked Dates: These naturally sweet, plump dates offer a soft texture and enhance the crust’s sweetness without refined sugars.
• Vanilla Extract: This aromatic ingredient adds a warm, comforting flavor that complements the nutty and chocolate notes.

Filling:

• Soaked Cashews: When soaked, cashews become incredibly creamy and smooth, making them the perfect base for a rich, dairy-free filling. They provide healthy fats and protein while maintaining a velvety texture.
• Cooked Pumpkin: This fall favorite is packed with vitamins, minerals, and antioxidants. It brings a natural sweetness and vibrant color to the filling.
• Water: Water helps blend the filling ingredients into a smooth, creamy mixture to achieve the desired consistency.
• Melted Coconut Oil: This adds a rich, tropical flavor while contributing to the filling’s creamy texture, and it will help set the cheesecake in the refrigerator. Coconut oil also contains healthy fats that support overall wellness.
• Maple Syrup: A natural sweetener, maple syrup balances the flavors of the cheesecake with its rich, caramel-like taste.
• Lime Juice: A splash of lime juice introduces a zesty brightness that enhances the other flavors and adds a refreshing contrast to the sweetness.
• Pumpkin Pie Spice: This blend of spices evokes the essence of autumn and infuses the filling with warm, comforting flavors.
• Vanilla Extract: Another layer of vanilla enhances the overall taste, providing a harmonious blend of sweetness and aroma.

How to Make It

• To make the crust: Put the nuts in a food processor and pulse until tiny and fine. Add cacao powder and vanilla, pulse again, then add the soaked dates (6 hours in cold water). Pulse until it makes a dough. Scoop the dough out into a spring pan and press evenly.
• To make the filling, Soak the cashews in cold water in a bowl for 6 hours, straining them. Melt coconut oil on low heat. Put all ingredients in a high-speed blender and blend until smooth and creamy. Pour the mixture into the crust. Put it in the freezer for 2 hours, then transfer the pie to the refrigerator.

This no-bake pumpkin cheesecake is a fantastic choice for Thanksgiving dinner and a perfect make-ahead dessert for any fall occasion. With its creamy pumpkin cheesecake filling and spiced nut crust, it embodies everything we love about pumpkin season. Whether you’re a fan of traditional baked cheesecakes or prefer a lighter, no-bake version, this recipe is sure to be a hit.

So, grab your favorite nuts, pumpkin puree, and favorite spices, and indulge in the best part of the fall with this irresistible no-bake pumpkin cheesecake.

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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

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