Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free Recipe

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Ahhhh fall! It is definitely feeling like fall over here in Michigan and I have the perfect Pumpkin Spice Cheesecake recipe to make your heart and soul happy. Attention all pumpkin spice lovers… you will love the no-bake, gluten-free, paleo, and vegan Pumpkin Spice cheesecake that I created. I honestly do love and prefer this over your average pumpkin pie.

This cheesecake is chockful of healthy ingredients and does not contain any added sugars. In this recipe, you will be using quite a few almonds and cashews. Believe it or not, this method works to make a dairy-free cheesecake. That little bit of lemon juice that you will add magically transforms these ingredients into cheesecake heaven! This dessert would be perfect to serve after a Thanksgiving Day feast. I have confidence that it would please even the pickiest guest will be full of bliss devouring this tasty treat.

Pumpkin Spice Cheesecake - Paleo & Vegan - Gluten-Free

Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free

Paleo & Vegan Crust Is Your Base

First things first! You need to work on your crust for your Pumpkin Spice Cheesecake. This crust is a no-bake crust and it is gluten-free. You will need to have a decent food processor to create this recipe. You will also need some raw almonds for the crust.

You will also need some pitted Medjool dates. If you can not find the pitted dates you can purchase dates and remove the pits. For this crust recipe, I suggest soaking your dates in hot water to soften them. The pit will be easy to remove.

This crust will also need some almond flour. I suggest going with Bob’s Red Mill because they always produce an excellent, high-quality product. Even though you will not be baking this crust the flour acts as a binder.

This recipe will also require a good amount of extra virgin coconut oil. Nothing wrong with some healthy fats!

Speaking of healthy fats, you will need some finely shredded and unsweetened coconut as well. I also used Bob’s Red Mill for this. If you are not a coconut fan, fear not! It does not have a taste of coconut to it.

Some pure maple syrup will also be needed and this will be a big part of the filling as well. Since there are no added, refined sugars in this cheesecake recipe you will need to sweeten it with something.

Pumpkin Spice Cheesecake Spices

If you have a bottle of pumpkin pie spice on-hand you can use that to spice up your paleo & vegan cheesecake. If not there are only 4 essential ingredients and you probably already have them in your spice cabinet.

For the pumpkin spice seasonings, you will need some cinnamon, allspice, ginger, and ground cloves.

These spices will give you the essence of fall in your pumpkin cheesecake dessert. Both the crust and the filling will require these spices.

Pumpkin Spice Cheesecake Filling

Time to get nutty!

Here’s the part where will be getting really nutty! You will need four cups of raw cashews that are soaked overnight to soften them. This is an important step that will result in a smooth as silk filling. Raw cashews do tend to cost more. You can get away with using more affordable LIGHTLY SALTED cashews but the preferred ingredient to use here is raw. Cashews mimic the texture of a traditional cheesecake quite well. You will be surprised when you cut that first slice out of the cheesecake and give it a whirl!

Pumpkin cheesecake has to have pumpkin, right?

Obviously, you are going to need some pumpkin for the guts of this cheesecake. For the filling, you will need a can of pure pumpkin puree. Make sure there are no added ingredients. You just want to find a can of puree that is straight up pure pumpkin and nothing else. If you want to use an actual pie pumpkin just make sure you have two whole cups of pumpkin.

Let’s sweeten this up!

You will need some pure maple syrup to sweeten this recipe up. This filling uses nearly a cup of maple in the filling and you will get some autumn vibes from this natural sweetener. When I say pure maple syrup, this is not to be confused with a bottle of Aunt Jemima pancake syrup. In paleo cooking, you have to use the real deal straight from the try and not full of high fructose corn syrup.

Lemon juice is essential for a paleo/vegan cheesecake

It is strange how this works, but combining the cashews with a couple tablespoons of lemon juice will give you the cheesecake flavor that is found in a traditional cheesecake. Do not skip out on this part. You can either use a fresh lemon or lemon juice found in a bottle.

Pumpkin Spice Cheesecake - Paleo & Vegan

Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free

Final thoughts

I enjoyed this pumpkin spice cheesecake soooooooooo much that I do believe I will be whipping one of these up for the Thanksgiving Day feast that I am hosting at my home. I would be proud to serve this paleo dessert to my family and I think it would be the perfect way to end a gigantic turkey feast. I have never actually had a pumpkin cheesecake until last night and I feel as though I enjoy it more than traditional pumpkin pie. If you are a nut lover, you will go nutty for this recipe!

Have you ever had a paleo & vegan cheesecake? What is your favorite flavor? Leave me a comment and let me know. I would love to hear from you!


Print Recipe
Pumpkin Spice Cheesecake - Paleo & Vegan - Recipe
If you are looking for a paleo or vegan pumpkin spice cheesecake I have got the perfect fall dessert recipe right here. This faux cheesecake is the perfect healthy alternative to traditional cheesecake. It has the perfect combination of spices that can be found in a pumpkin pie.
Prep Time 30 minutes
Passive Time 6 hours
Pumpkin Spice crust
Pumpkin Spice filling
Paleo/Vegan Whipped Cream
Prep Time 30 minutes
Passive Time 6 hours
Pumpkin Spice crust
Pumpkin Spice filling
Paleo/Vegan Whipped Cream
Pumpkin Pie Spice Cheesecake prep and crust
  1. Soaked cashews overnight
  2. Use an 8 inch springform pan for this recipe. Line the bottom with parchment paper and trim the sides off.
  3. Gather all of your ingredients so you have easy access to them. (The lemon juice and maple syrup are not in the photo but are used in the recipe.)
  4. Place the pitted dates, raw almonds, almond flour, shredded coconut, coconut oil, pure vanilla extract, maple syrup, and pumpkin spice seasonings (cinnamon, allspice, ground ginger, ground cloves) in the food processor. Blend ingredients on high until it starts to ball up. You may need to stop the food processor a few times and scrape/mix everything together with a soft spatula.
  5. Remove the ingredients from the food processor and press into the bottom of the springform pan. Place the crust in the freezer while you work on the filling.
Pumpkin Spice Cheesecake filling
  1. Place cashews, pumpkin puree, coconut oil, maple syrup, lemon juice, pure vanilla extract, and pumpkin pie spices (cinnamon, allspice, ground cloves, and ground ginger) in the food processor. Blend them up until well incorporated. You may need to stop the food processor and scrape/mix the ingredients with a soft spatula. Blend until smooth.
  2. Place the filling on top of the pie crust and place in the refrigerator for 6 hours to set.
Pumpkin Pie Spice Whipped Cream (Paleo & Vegan)
  1. Be sure your coconut cream was chilled overnight and ALL LIQUID DRAINED. You only want to use the solid coconut for this whipped cream. If there is liquid in there your whipped cream will be runny.
  2. Place the solid coconut cream and coconut sugar in a stand mixer with a whisk attachment and beat the coconut cream on a high speed. It needs to be whipped and will begin to fluff up. This may take a few minutes on high speed.
  3. Top your cheesecake with the whipped cream.
  4. Eat and enjoy!
Recipe Notes
  • If you want to skip the making-your-own whipped cream part you can look for a dairy-free alternative. This is probably the trickiest part of the recipe.
  • Please keep refrigerated to maintain freshness


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5 thoughts on “Pumpkin Spice Cheesecake – Paleo & Vegan – Gluten-Free Recipe

    • GiveItAWhirlGirl

      Hope you love it. Very simple to make but the whipped cream part is tricky. I had to beat my coconut cream fast for about 5 minutes.

  1. incalexandra

    Hi Kimmy! This looks and sounds delicious! I am having some friends over next week who I think would love this, so I am going to try it for them then 🙂

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