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Paleo Pumpkin Cheesecake

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Last Updated on November 29, 2020

You will love this rich, creamy no-bake paleo pumpkin cheesecake topped with velvety whipped cream and chocolate.

paleo pumpkin cheesecake

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.

paleo pumpkin cheesecake

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

Pumpkin Spice Cookies

paleo pumpkin cheesecake
Yield: 10

Paleo Pumpkin Cheesecake

Prep Time: 40 minutes
Cook Time: 8 hours
Total Time: 8 hours 40 minutes

This no bake vegan pumpkin cheesecake is heaven on a spoon!

Ingredients

Crust

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

  1. 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.
  2. Rinse out your food processor bowl.
  3. To make the cheesecake, add the dates, bananas and applesauce and process until smooth, roughly 4 minutes.
  4. Add in the pumpkin and spices and pulse.
  5. 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.
  6. Pour this into the food processor and pulse until smooth and combined.
  7. 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.)
  8. To serve, remove the ring from the spring form pan.
  9. To make the whipped topping, open your chilled coconut milk and remove the solid cream from the top. Save the water for smoothies.
  10. 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.
  11. 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.
  12. This will keep for 4 days covered in the fridge.

Did you make this recipe?

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no bake cheesecake paleo

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Sherryl van den Heuvel

Friday 15th of September 2017

Looks delicious! I will definitely be making this up!! Great dish for my cravings for my sweet boys too!! Thanks!!

Georgina

Friday 3rd of July 2015

Does this freeze well? It's an amazing recipe, I omit dates and it's still lovely.

Kelly Bejelly

Monday 13th of July 2015

Yes, it does hun :)

Maureen

Thursday 9th of April 2015

Your cheesecake looks amazing! It came out beautifully . I would love to try this.

Kelly Bejelly

Monday 18th of May 2015

I hope you enjoy it hun.

Christine

Tuesday 2nd of December 2014

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!

Kelly Bejelly

Monday 8th of December 2014

Aw, that is awesome to hear :) I love the idea of making a strawberry version :)

Chantelle @ naked cuisine

Monday 13th of October 2014

Good God, this looks absolutely bloody brilliant!!

Kelly Bejelly

Tuesday 21st of October 2014

It's pretty tasty :) I hope you enjoy it hun!

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