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Last Updated on April 30, 2025
You will love this rich, creamy no-bake paleo pumpkin cheesecake topped with velvety whipped cream and chocolate.
Until last year, I never understood why so many people went crazy for pumpkin. Honestly, I have always been a chocolate lover, and many times I’ve indulged in treats like dairy free pudding or the ultimate indulgence, vegan snickers cheesecake.
However, that all changed when I started creating paleo desserts with it and I knew I had to kick off Pumpkin season with something big so, I got in my kitchen and cooked up this dairy-free Cheesecake.
When my two taste testers had a bite, I knew that it was a hit when my son did an entire 20 minutes of yoga with me after I promised him another slice.
You can’t have a dessert that looks like this without a couple of steps.
If you’re feeling lazy you can totally skip the whipped topping and chocolate layer, but seriously, you don’t want to do this and really it’s only an extra 10 minutes of time.
Also, I have listed the weights for the Deglet dates because they are much smaller than the much loved medjool dates (sometimes half the size). This should make it easier to get the correct sweetness needed.
If you love paleo pumpkin recipes, you’ll love:
Gooey Chocolate Chip Pumpkin Bread
Ingredients
Crust
- 1 cup raw sunflower seeds
- 1 cup coconut flakes
- 45 oz each Deglet Noor dates 8
- 1/2 teaspoon ground cinnamon power
- 1/2 teaspoon sea salt
Pumpkin Cheesecake
- 25 oz each Deglet Noor Dates 4.4
- 2 small ripe bananas
- 1/2 cup applesauce
- 15 oz can of pumpkin
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon pumpkin spice
- 1 1/2 tablespoons gelatin
- One 13.5oz can of full fat coconut milk
Whipped Topping
- oz two 13.5 cans of full fat coconut milk chilled overnight
Chocolate Topping
- 1/4 cup dark chocolate chips
Instructions
- To make the crust, place all the ingredients in your food processor and pulse until you have a crumble, roughly 4 to 5 minutes. Press this into a nonstick 9" spring form pan. Set aside.
- Rinse out your food processor bowl.
- To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.
- Add in the pumpkin and spices and pulse.
- In a small pan over medium heat add the coconut milk and whisk in the gelatin. Cook for 2 minutes until the liquid is warm not hot.
- Pour this into the food processor and pulse until smooth and combined.
- Pour this mixture into the spring form pan and place in your fridge for 7 to 8 hours. If you would like this sooner, you can place it in the freezer for 4 hours (note if you freeze it you will get ice crystals in the cheesecake that will disappear after storing in the fridge.)
- To serve, remove the ring from the spring form pan.
- To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.
- With a hand mixer, beat the coconut milk until light an fluffy, roughly 4 to 5 minutes. Spoon this over the top of the cheesecake.
- To make the chocolate topping, in a sauce pan over medium low heat, add the chocolate chips and let melt. With a fork, drizzle over the top of the whipped topping.
- This will keep for 4 days covered in the fridge.
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I’m finding the dates confusing…I assume it should say 4 to 5, and 2 to 5 dates, or the total amount of dates should equal 8 & 4 oz.? Not 45 and 25 dates? Or is it a tiny kind of date? I usually use mejool! Thanks.
Hi Pam, I listed weights because deglet dates are way smaller than mejool dates. Since most people use medjool, you can go by weights to get the same sweetness.
Woaaahhhh kelly this looks amazing!!! I’m really impressed by the ingredient list…I might actually make this! And I never make anything fancy.
Thanks so much Sam!
Will definitely be making this soon! Looks delicious!
How delicious is this pumpkin cheesecake! I must try the recipe.. love how good it is for you and how the recipe is paleo!
Ok, I live in a not-so-city… where do you find dates???
You can get them from amazon 🙂
Oh this looks beautiful and decadent! Perfect for the cool weather approaching.
Have you tried this with almond or cashew butter? We can’t have sunbutter in our home :(.
I will have to try this-hopefully with another nut butter sub. Thanks SO much!
Hi Sabrina, I used seeds so you could try almond seeds – not butter – to make this.
Oh, my goodness, I am so excited to try this recipe! My son is allergic to dairy, soy, and cashews, so most cheesecake (even dairy free cheesecake) is out for us. Does this have the same texture as a traditional cheesecake or is it more like a no bake cheesecake? Thank you!!
Hi Holly, It’s more like a no bake cheesecake. I hope you enjoy it hun!
My family is fine with the taste of coconut, but not the texture – would I be able to substitute something else for the coconut flakes in the crust? Thanks!
You could just skip it hun 🙂
MY PRAYERS HAVE BEEN ANSWERED….
*IF* I can figure out how to make this into ICE CREAM!
… dairy – free…..
Lol, here you go hun 🙂 http://agirlworthsaving.net/2013/10/pumpkin-ice-cream.html
I made a few minor adjustments to the recipe & hope it turns out as well as yours looks. I added more spices to the filling mixture (cinnamon, cloves, ginger & nutmeg). I also use medjool dates instead of the ones listed as medjool are what my grocer has available & I was eager to make this recipe. I do not have a food processor so I used my blender but paid attention to your directions regarding consistency. Thank you VERY much for posting a good for us treat. I make a pumpkin cheesecake that has won the family-in-law over for years. As I grow older, sugar hurts my joints and I have almost completely omitted it from my intake. I occasionally indulge, but pay for it soo thereafter with a migraine & sore joints. I am so glad you took time to create this recipe. I hope this will be a new accepted Christmas goodie tradition. If not, I’ll make my original recipe for everyone else & have my own cake! Who says you can’t have your cake & eat it too? 😉 Thank you again 🙂
I hope you enjoy it hun!
I made this as directed but found the banana flavor way too strong. Maybe it was too ripe or there were not enough spices. Very pretty though! I wonder if a ripe plantain would work instead. I don’t find plantains overpowering. Thanks for the inspiration 🙂
I hope the plantains help the flavor hun. You can also add more pumpkin spice.
Good God, this looks absolutely bloody brilliant!!
It’s pretty tasty 🙂 I hope you enjoy it hun!
Hi Kelly
I made this cheesecake and it is devine! i added a couple of tbsps of home made dairy and nut free cream cheese. i had to give it away to keep myself from eating it all myself. i kept taking slivers of it everytime i opened the fridge. the one colleague, who is not big on pumpkin said for something that is without dairy or sugar, and has Pumpkin it is oddly decadent! he has asked that i make a strawberry version for him. thanks for this! looking forward to more great treats!
Aw, that is awesome to hear 🙂 I love the idea of making a strawberry version 🙂
Your cheesecake looks amazing! It came out beautifully . I would love to try this.
I hope you enjoy it hun.
Does this freeze well? It’s an amazing recipe, I omit dates and it’s still lovely.
Yes, it does hun 🙂
Looks delicious! I will definitely be making this up!! Great dish for my cravings for my sweet boys too!!
Thanks!!