DAIRY-FREE NO-BAKE PUMPKIN CHEESECAKE
on Jan 01, 2026
This post may contain affiliate links. Please read our disclosure policy.
A spectacular holiday pumpkin dessert with minimal effort, little prep, and zero baking time.
If you’re hunting for a holiday showstopper that fits just about everyone’s dietary needs, this recipe is for you!
This silky-smooth Dairy-Free No-Bake Pumpkin Cheesecake comes together entirely in a high-speed blender or food processor.
The 3-ingredient crust tastes like classic cheesecake but is naturally gluten-free and refined sugar-free. The dreamy filling blends soaked cashews with nut milk, pumpkin purée, maple syrup, and a squeeze of lemon juice for that perfect tang.
Honestly, the hardest part of the whole process is waiting for it to set in the freezer! Plus, you can make it several days ahead, making it a true hostess’ dream.
Once this beauty hits the table, prepare for jaws to drop. It’s that good. I can’t wait for you to try it. Let me know what you think over on Instagram, @olivia.adriance. Enjoy!
Get the Protein-Empowered digital cookbook!
Ingredients for No-Bake Pumpkin Cheesecake
Don’t be daunted by the idea of making a homemade cheesecake. You just need a few wholesome ingredients, a high-speed blender, and a springform pan (see FAQs below).
- Cookies: You’ll want to use grain-free shortbread-style cookies or graham crackers to get that classic cheesecake crust flavor. I used @sietefoods cinnamon shortbread cookies.
- Medjool Dates: Plump, soft, and chewy, blending these up adds a caramel-like taste and helps bind the ingredients together for the crust.
- Coconut Oil: This neutral oil is perfect for baked (or in this case, no-bake) treats.
- Cashews: One of my favorite nuts! You’ll want to soak the cashews for a minimum of 4 hours, or ideally overnight. See FAQs below for tips.
- Nut Milk: Almond, coconut, cashew – any variety will do.
- Pumpkin Puree: Made from 100% pure pumpkin, this is truly a fall pantry staple. Since you won’t use the entire can, you can save the leftovers and make my Pumpkin Cream Chia Pudding or my Dairy-Free Pumpkin Spice Maple Creamer for your coffee.
- Pumpkin Pie Spice: In a pinch, cinnamon would work, but you’ll get the true essence of a traditional pumpkin pie with this festive spice blend.
Pin this recipe for later!
Pin It- Maple Syrup: This natural sweetener complements the neutral flavors of the cashew and enhances the sweetness of the dates in the crust as well.
- Lemon Juice: A bit of acid helps stabilize the filling and can make it a bit thicker while it sets up in the freezer.
Step-by-Step Instructions for No-Bake Pumpkin Cheesecake
To make this no-bake recipe, you’ll want to get started on the crust first. Add the cookies, dates, and coconut oil to a food processor and pulse until a dense sandy mixture forms, and no large cookie chunks remain.
Pour the mixture into the bottom of a parchment paper-lined 7-inch spring-form pan and gently spread out until an even layer forms.
Tamp the crust down. I like to do this with the bottom of a glass or mug. Set in the freezer while you make the filling.
To make the filling, combine the soaked and drained cashews, nut milk, pumpkin puree, pumpkin pie spice, maple syrup, lemon juice, vanilla extract, and salt in a food processor or high-speed blender and process/blend until a smooth mixture forms. This takes about 1 minute.
Then, pour the cheesecake filling into the pie pan and freeze for a minimum of 5 hours.
Remove the cheesecake from the freezer and carefully take it out of the pan while still frozen by removing the springform pan’s collar.
Allow to sit at room temperature for 30 to 45 minutes before serving. Slice, serve, and enjoy!
Tips and FAQ for No-Bake Pumpkin Cheesecake
Soaking cashews in plain, filtered water for a few hours makes them easier to blend. When making this recipe or my Creamy Vanilla Cashew Milk, I simply soak them in a jar, cover with a lid, and place them in the fridge. When ready to use, I rinse them off using a strainer, add them to the blender with the rest of the ingredients, and give it a whirl. You’ll be shocked by the creamy consistency!
Cashews are a unique nut in that they blend into a super creamy consistency when soaked in water. There isn’t another nut like it. If you aren’t dairy-free, you could use cream cheese instead, but it will alter the taste. I haven’t tried this, so let me know if it works out!
The dates are used to help bind the ingredients together. A nut butter may work equally as well, but again, I haven’t tried it myself.
I’d suggest another neutral oil, such as avocado oil.
Cheesecake is traditionally made in a springform pan, a round cake pan with a removable bottom and collar. It allows for easier removal of the cake, ensuring you get straight, clean edges. If you don’t have one, you could make it in a regular cake tin and slice it into wedges, but it will likely be much harder to remove from the pan.
More No-Bake Desserts:
- No-Bake Cookies (Gluten-Free and Refined Sugar-Free)
- No-Bake Chocolate Tahini Snack Bars
- No-Bake Kitchen Sink Cookie Dough Bars
- No-Bake Strawberry Shortcake Pretzel Crunch Cheesecake Bars
DAIRY-FREE NO-BAKE PUMPKIN CHEESECAKE
Ingredients
Crust Ingredients:
- 1 ½ cups grain-free shortbread-style cookies or graham crackers (I used Siete Foods cinnamon shortbread cookies)
- 4 large Medjool dates, pitted
- 3 tablespoons coconut oil, melted
Filling Ingredients:
- 2 ½ cups raw cashews, soaked overnight (or for at least 4 hours)
- ½ cup nut milk
- ⅓ cup pumpkin puree
- 1 ½ teaspoon pumpkin pie spice
- ⅔ cup maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Crust:
- Add the crust ingredients (cookies, dates, and coconut oil) to a food processor and pulse until a dense sandy mixture forms, and no large cookie chunks remain.
- Pour the mixture into the bottom of a parchment paper-lined 7-inch spring-form pan and gently spread out until an even layer forms.
- Tamp the crust down with the bottom of a glass. Set in the freezer while you make the filling.
Make the Filling:
- Combine the filling ingredients (cashews, nut milk, pumpkin puree, pumpkin pie spice, maple syrup, lemon juice, vanilla extract, and salt) in a food processor or high-speed blender and process/blend until a smooth mixture forms (about 1 minute).
Assemble:
- Pour the cheesecake filling into the pie pan and freeze for a minimum of 5 hours.
- Remove the cheesecake from the freezer and take it out of the pan while still frozen.
- Allow to sit at room temperature for 30 to 45 minutes before serving. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
