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No Bake Pumpkin Cheesecake

Prep Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Dairy-free, Paleo, Raw food, Vegan, whole30
Keyword: cheesecake, pumpkin cheesecake
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 | Calories: 528kcal | Carbohydrates: 30g | Protein: 10g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Sodium: 9mg | Potassium: 455mg | Fiber: 4g | Sugar: 14g | Vitamin A: 838IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 4mg