This no-bake chocolate pumpkin cashew cheesecake is a deliciously rich and creamy dessert for the holidays or any special occasion! Two decadent vegan cheesecake layers are poured over a pecan, coconut and date crust and chilled to silky smooth perfection. Paleo, vegan, dairy-free, gluten-free and family approved!
I knew since mid July that I wanted to make a paleo and vegan pumpkin cheesecake as soon as September came around. I had my heart set on silky, creamy, almost mousse-like pumpkin spice filling over a chewy cinnamon pecan crust.
And then, right around September 1st, something happened. By “something”, I’m talking about 4 pumpkin pies, plus an apple tart, all in one week.
Yes, I came out triumphant, but WOW, I was pumpkin-spiced out. I was craving a break from cinnamon and I wanted to bathe myself in dark chocolate.
But when it comes to my recipe plans, I can be a little bit stubborn. Well, only if I KNOW the idea is good. In truth, I reject over half of my ideas and many of my plans never make it to the blog. But the pumpkin cheesecake one? I knew I needed to slap myself in the face and follow through with it.
But, the whole dark-chocolate-bathing-fantasy was sort of killing me. Calling me and killing me. So, I did what any reasonable, flexible, yet persistent food blogger would do – I compromised. In the form of a layered chocolate pumpkin cashew cheesecake. Let’s take a closer look at what went down here.
Basically, I made a full-on pumpkin cheesecake with a twist – some dark chocolate pudding (based on my chocolate pudding recipe) mixed in with some of the pumpkin to create a double layer cheesecake – the second layer admittedly being more chocolate than pumpkin, at least in flavor.
We mix the pumpkin cheesecake mixture into the pudding only to keep the texture consistent – but this layer is rich, creamy, dark chocolate “cheesecake” perfection.
This cheesecake is almost no-cook, save for about 5 minutes of melting together the chocolate ingredients, and totally no-bake, paleo, and vegan. Plus, it actually tastes like cheesecake – I’m not kidding.
My husband Adam said “some sort of pumpkin cheesecake thing” when I asked him the infamous “do you know what you’re eating?” question that I use to gauge how “real” a recipe tastes. His answer speaks to how real-deal this one is – especially if you happen to know Adam and his dessert habits.
The pumpkin cheesecake mixture itself is pretty straightforward. We have raw cashews for the “cheese” texture, coconut cream, pumpkin puree, coconut oil (use refined to avoid extra coconut flavor), lemon juice (for the “cheesecake” flavor), pure maple syrup to sweeten, plus a good dose of vanilla and pumpkin spices.
My daughter Diana couldn’t get over how creamy I got the filling considering what it was made of. I used a food processor, but you can also use a high powered blender (like a Vitamix) to get the filling super smooth, creamy, and lusciously cheesecake-like.
Get excited – this chocolate pumpkin cashew cheesecake was a huge hit with my family and I know it will be with yours, too! I hope you’re ready to no-bake – let’s get started!
Chocolate Pumpkin Cashew Cheesecake {Paleo, Vegan, No-Bake}
Pumpkin Chocolate Cashew Cheesecake {Paleo, Vegan, No-Bake}
Ingredients
Crust:
- 3 medjool dates pitted and softened
- 1 cup raw pecans
- 1/2 cup blanched almond flour
- 1/2 cup shredded coconut unsweetened
- 1 1/2 Tbsp organic coconut oil
- 1/2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Filling:
Chocolate mixture:
- 1/2 cup raw cacao powder
- 2/3 cup coconut cream
- 5 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
Pumpkin Cheesecake mixture:
- 2 cups raw cashews soaked*
- 1 cup pumpkin puree
- 1/4 cup organic coconut oil refined, to avoid coconut flavor
- 1/2 cup pure maple syrup
- 1 1/2 Tbsp lemon juice
- 2 tsp pure vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
Prepare Crust:
-
Place all ingredients in a food processor or high powered blender and process on low, scraping sides a couple of times, until a crumbly pasty mixture forms. Don’t over process or the mixture can become greasy or even being to form a butter.
-
Press crust down evenly into an 8” springform pan, or you can use an 8” square cake pan lined with parchment paper
Prepare Filling:
-
Melt coconut cream, maple and cacao in saucepan over low heat, whisking constantly, once smooth and well combined remove from heat and stir in vanilla, set aside to cool while you prepare pumpkin mixture.
-
Wipe out your food processor of excess crust mixture, then process soaked cashews to form a paste. Then, add remaining ingredients and process until totally smooth, this could take a few minutes depending on your food processor or high powered blender.
-
Stir 1/2 cup pumpkin mixture into chocolate mixture, the pour the remaining pumpkin mixture over the crust, spread out evenly.
-
Then, pour the chocolate/pumpkin mixture over the top, once again spreading evenly**
-
Cover and refrigerate for at least 4 hours, or overnight, to firm. You can serve right from the refrigerator for a soft creamy texture. The cake can also be frozen prior to serving, just make sure you allow it to thaw in the refrigerator for at least an hour prior to serving to allow for easy slicing. Top with coconut whipped cream if desired. Enjoy!
Recipe Notes
*Soak your cashews in filtered water for at least 4 hours, or overnight, to soften. Once soaked, rinse and gently pat dry with paper towel before using
**For a marbled effect, you can swirl both layers together with a thin knife, or simply leave them separate for a neat, layered appearance.
Nutrition
What I Used To Make My Chocolate Pumpkin Cashew Cheesecake:
Want More Paleo and Vegan Dessert Recipes? Try One of These!
Pumpkin Chocolate Chip Cookie Dough Truffles
Chocolate Chip Cookie Vanilla Cheesecake
Tell Me!
Favorite no-bake dessert?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
pictures are stunning! Thinking of making this for my family for Thanksgiving!
Thanks! I’m sure you’ll enjoy!
Seriously, all of my favorite holiday desserts in one cheesecake. I’m swooning!
Haha! Yes, it’s a good one!
This will replace the GF DF cheesecake I usually make for thanksgiving because this is paleo. Plus it has chocolate! What more could a person want!
I hope you enjoy!
Exactly what I was thinking
Looks really really delicious! Can’t wait to try this, I just love no-bake recipes, they’re a time saver!
Hope you like!
This Chocolate Pumpkin Cashew Cheesecake looks To. Die. For. Obsessed with those layers of flavor! This one is going on the Thanksgiving short list.
Woohoo! Hope you enjoy 🙂
Is there a way to make the crust without coconut?
I think you can add in more nuts to avoid the coconut, and it should be fine 🙂
I love your blog! You mention coconut cream in the description of the pumpkin portion, but it’s not listed in the ingredient list. Is it supposed to be in there? I really want to make this for my boyfriend and I, tomorrow. Thanks so much!!
Hi! The coconut cream is in the chocolate part of the cheesecake, which gets mixed with some of the pumpkin mixture as you can read in the instructions. Hope this helps!
Seriously…this is one of the best Paleo desserts that I have ever made!
Awesome! Thrilled you liked it 🙂
Looks absolutely delicious! Except for the mousse that changed into mouse-like….love from my editor brain. I have to try this!!
Good eye, fixed it! Hope you enjoy 🙂
Made this last evening and it was marvelous. Thanks for sharing this tasty recipe
That’s great – so happy to hear you liked it!
What is the white “whipped cream” on top?
Coconut whipped cream 🙂
Think this would hold for a couple days? Thinking of making it Tuesday to eat on Thanksgiving day. It looks sooo yummy!
Is there possibly a cashew replacement I can use? I’m not supposed to have cashews. Would almonds work or is there a similar nut that creams the way cashews do?
Hi, can i use coconut milk in place of the coconut cream? Want to make this now, and all i have is the coconut milk. Thanks!
If you can just use the thick part from the can of coconut milk after it chills, that’s ideal. Otherwise, I’m not sure the filling will firm up enough.
We made this for Thanksgiving today! It tasted really good but our pumpkin layer is a lot more mousse-like than what yours looks. Maybe I blended it too smooth?
The pumpkin layer is a bit softer but not by much, it depends on the temperature. I don’t think you can actually blend it too smooth, in any case, glad it tasted good 🙂
I made this for Thanksgiving and it was awesome! I ate 3 pieces. I used an 8″ glass cake pan lined with parchment paper and the layers came out thinner than pictured in your recipe (although tasted amazing). I will buy an 8″ springform pan (or should I try 7″?) and see if it comes out looking like the picture.
A 7 or 8″ should work fine, I believe for this one I used my 8″ but if you want it “taller” a 7″ will work well! Happy you enjoyed it!
I had low expectations – only because I’d almost given up on good paleo desserts – but decided to make this anyway.
It was outstanding! The rest of my family isn’t paleo and liked it. This is a good “cheesecake” regardless of label.
I’d give it six stars if I had the option.
Looks delicious! I’m not a fan of pumpkin though. Is there a way of omitting the pumpkin purée or at least replacing it with something else?
I’m not sure, possibly banana?
I’ve made this several times and it is delicious!!! Even people I serve it to who are not used to eating Paleo rave about it. I follow it exactly as written except use just a little less honey in the cheesecake mixture. It’s fun to make and even more fun to tell people what’s in it. This is mother’s day weekend and I may make it again this weekend to serve to guests and myself of course. I use a lot of Michele’s recipes as they are easy and sooooo good:)
Oh that’s amazing to hear!
This looks so yummy but we have a cashew allergy in our house. Is there another nut or other subsititute that you think would work? Thanks!
Hey Michele! My husband is allergic to almonds. Do you think I could substitute the almond flour for a homemade pecan meal? Or tapioca flour or coconut?
This is an awesome recipe ? everyone loves it. All of your recipes are so yummy. Thank you for sharing.
I’m so looking forward to trying this recipe for Thanksgiving! I noticed in the instructions it says to melt the chocolate filling ingredients. I’ve made many cashew cheesecakes before and haven’t come across melting anything (besides cacao butter or coconut oil before they go in the food processor). Is there a reason these ingredients need to be melted before whisked together instead of just mixed in the food processor, unheated? Thanks for your help!
Made this for Thanksgiving and it was amazingly delicious! Family members who were skeptical of it being Paleo even loved it. I’ll make this again!
Can’t wait to try this thanksgiving. Any substitute for dates? Never liked them. Thanks!!
Do you think cashew cream would work in place of the coconut cream? I have a severe sensitivity to coconut which makes paleo baking so hard!
Super tasty! This is a definite make again!
This definitely wasn’t my favorite. The crust was not enjoyable, nor did it go well with the cheesecake (which wasn’t worth eating, either.) We made this for Thanksgiving, and nobody took more than one bite of their serving, so we composted it. However, this is the first bust I’ve had with the desserts from this blog! The apple pie was a huge hit and saved the night.
Can I freeze leftovers? On a diet but want to try!
Hi this was easier to make than I anticipated. Is the nutrition info for the entire cheesecake?
A big hit in the fam. The crust came out really crumbly, it might have been due to the liquid coconut oil I used. For those in the UK, I roasted a butternut squash and mashed it, and used mixed spice instead of pumpkin pie spice.
I’ll have to follow you since the information you present is really real, reflecting correctly and objectively, and it’s quite useful for society to grow together.
The liquid coconut oil I used may have contributed to the crust’s highly crumbly texture. For those in the UK, I roasted and mashed a butternut squash with mixed spice rather than pumpkin pie spice.
This has become a holiday favorite at my house! Curious if it would work with a Graham cracker crust?