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Pumpkin Spice Cheesecake piece on plate with fork.

Pumpkin Spice Cheesecake (Vegan and Gluten-Free)

This no-bake Pumpkin Spice Cheesecake is rich, creamy, and filled with warm autumn spices - and no one will guess it’s completely vegan and gluten free. It’s the kind of dessert that feels indulgent but is made with whole food ingredients you can feel good about.
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Prep Time 20 minutes
Chill Time 4 hours
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For The Crust:

  • 1 1/4 cups raw pecans
  • 1/2 cup blanched almond flour
  • 3/4 cup coconut unsweetened flakes
  • 1 1/2 tablespoons organic coconut oil
  • 4 medjool dates
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon

For The Filling:

  • 2 1/4 cups raw cashews soaked in warm water for 2 hours
  • 1 cup pumpkin puree
  • 1/2 cup coconut cream or full fat coconut milk
  • 1/3 cup organic coconut oil
  • 1/2 cup agave syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • Coconut whipped cream for garnish optional

Instructions
 

  • Use an 8" springform pan for best results. Lightly grease it or line the bottom with parchment paper for easy removal.
  • Add the pecans, dates, almond flour, coconut flakes, coconut oil, vanilla, pumpkin pie spice, and cinnamon to a food processor.
  • Blend until the mixture sticks together, but stop before it turns into a paste.
  • Press the crust mixture evenly into the bottom of the pan. Use your fingers or the back of a spoon to pack it tightly.
  • Place the pan in the freezer while you prepare the filling.
  • Drain the soaked cashews and add them to a high-speed blender or food processor with the pumpkin puree, coconut cream, coconut oil, agave, lemon juice, vanilla, and spices.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Pour the filling over the frozen crust and smooth the top with a silicone spatula. Cover the pan with foil or plastic wrap.
  • Freeze for at least 4 hours or until firm. For the best texture, freeze overnight.
  • To serve, let the cheesecake thaw in the fridge for 1–3 hours or at room temperature for about 20 minutes.

Notes

Soak Cashews in Warm Water: Warm water softens the cashews faster than cold, making them easier to blend into a smooth filling.
Use a High-Speed Blender: A strong blender (like a Vitamix) ensures the filling gets ultra-smooth and creamy without any grainy bits.
Taste the Filling Before Freezing: You can easily adjust the sweetness or spice levels before freezing - just blend, taste, and tweak as needed.
Chill the Crust Before Adding Filling: Freezing the crust briefly keeps the layers distinct and helps the filling set evenly.
Don’t Skip the Lemon Juice: Even a small amount brightens the flavor and balances out the richness of the coconut and cashews.