Gluten-Free Pumpkin Cheesecake (No-Bake, Dairy-Free, Vegan)

Smooth and creamy, this delicious gluten-free pumpkin cheesecake is also both dairy-free and vegan, but you’d never know it! Made with cashews and coconut oil for creaminess, and a base of almond meal, this is the perfect dessert for pumpkin season and fall in general. Serve this during Thanksgiving and the holidays and impress your guests!

Jump to:

• Cooking All things Pumpkin
• Perfect Pumpkin Cheesecake for the Holidays!
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• Making Your Own Homemade Pumpkin Puree
• How to Make Gluten-Free Pumpkin Cheesecake (Step by Step)
• Dish by Dish Tips & Tricks:
• Recipe FAQs:
• Other Pumpkin Recipes You’ll Love:
• Dessert Recipes for Your Sweet Tooth:
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)

Cooking All things Pumpkin

If you love pumpkin as much as we do, then you’ve probably been cooking with all the pumpkin you can get your hands on during this fall pumpkin season.

We’ve also been making savory foods such as this impossibly creamy pumpkin soup, pumpkin risotto, and even pumpkin gnocchi.

In our house, we’ve been making everything from baked goods such as this perfect pumpkin bread, moist and tender pumpkin scones, pumpkin muffins, as well as soft, chewy pumpkin cookies.

Perfect Pumpkin Cheesecake for the Holidays!

Naturally, as the holidays such as Thanksgiving and Christmas draw near, we also need to have pumpkin desserts on the menu (our favorite is definitely this crustless pumpkin pie, but cheesecake is always a close second).

In this case, we’re going with a ultra creamy gluten-free pumpkin cheesecake that is just amazingly good.

Why This Recipe Works:

• Easy and No-Baking Required: I’m a big fan of easy recipes, and this no-bake pumpkin cheesecake is exactly that. You don’t even need to switch on the oven for this dessert, which is great because you probably need the oven for other things during the holiday season (such as our favorite crustless pumpkin pie or pecan pie)!

• Rich, Creamy and Decadent: This delicious pumpkin cheesecake recipe has a soft and creamy texture, with the full flavors of fall and pumpkin spice. There’s nothing to say except…. YUM.

• Gluten-free, Dairy-Free, and Vegan: Best of all, this pumpkin cheesecake is totally gluten-free, dairy-free, and vegan, which means that everyone can have a slice and enjoy – whether they are have Celiac disease, are allergic to gluten or lactose-intolerant or simply following a vegan lifestyle.

Let’s jump right into how to make this delicious gluten-free pumpkin cheesecake because you’ll want to make this holiday dessert over and over again!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this no-bake gluten-free pumpkin cheesecake.

(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Raw Almonds: I like using raw almonds to form the nutty crust, but you may also use other nuts such as pecan nuts to make a pecan crust if you prefer. Alternatively, you may also use crushed gluten-free graham crackers in place of nuts to make a gluten free graham cracker crust instead.

• Sugar: I used granulated white sugar in this pumpkin cheesecake recipe, but you may also use brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index and doesn’t raise your blood sugar). You may also use half the amount of honey or maple syrup to replace the sugar if you prefer.

• Raw Cashews: Make sure to soak the raw unsalted cashews in order to soften them and make the filling creamier. I recommend soaking them overnight in filtered water if you have the time, or for at least 1 hour in hot water if you are in a rush. Cashews are fundamental in this recipe to get the non-dairy creaminess that would otherwise come from normal cream cheese, so I do not recommend substituting the cashews with anything.

• Pumpkin Puree: If you have fresh pumpkins available, here’s my easy recipe to make your own homemade pumpkin puree! Not only will it taste better and is cheaper than store-bought, homemade puree is also free of the nasty additives and preservatives that canned pumpkin usually comes with to make it shelf-stable!

• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you can also use other non-dairy milks such as cashew milk, coconut milk, rice milk, oat milk, soy milk or even sunflower seed milk.

• Coconut Oil: I prefer using refined coconut oil (as it has a more neutral taste) as opposed to extra virgin coconut oil (which has a stronger coconut flavor). Since coconut oil will firm up as the cheesecake chills, which is necessary for the cheesecake to maintain its shape, I do not recommend substituting it with other oils.

• Spices: For the pumpkin filling, I added ground cinnamon and ground nutmeg for some pumpkin pie flavor. Alternatively, you may substitute the spices with 3 1/2 teaspoons of pumpkin pie spice directly.

• Agar Agar Powder: Together with the coconut oil, the agar agar powder helps to solidify the cheesecake, but if you are not vegan, feel free to substitute it with equal amounts of unflavored gelatin powder.

Making Your Own Homemade Pumpkin Puree

I always recommend making fresh pumpkin puree at home during pumpkin season because it’s just so simple!

It’s also free of all the additives and preservatives that storebought canned pumpkin purée usually comes with. Not only that, you can make a big batch at once, and use it in all your pumpkin recipes.

How to Make Gluten-Free Pumpkin Cheesecake (Step by Step)

1. Grease and Line

The first step would be to grease and line a small round springform pan with parchment paper (I used a 7-inch pan, but feel free to use a larger pan. Just note that the cake will be less tall if you use a wider pan).

2. Process Crust Ingredients

For the next step, process the almonds in a high speed blender or food processor until you get a fine meal. In a large bowl, mix the almond meal with melted coconut oil, sugar, and cinnamon until ingredients are evenly distributed.

3. Form the Crust and Let it Set

Press the almond meal mixture down firmly onto the base of the prepared springform pan with the back of a spoon to form a level crust. Place the pan in the freezer and let the crust set until firm for 30 minutes.

4. Prepare the Pumpkin Cheesecake Filling

As the crust is setting, prepare the pumpkin filling: processed the soaked cashews, pumpkin puree, almond milk, sugar, ground cinnamon and nutmeg in the electric blender until you get a thick, creamy mixture.

(Alternatively, if you don’t have a blender or processor, you may combine the filling ingredients in a large mixing bowl and use an immersion blender to blend them together instead.)

5. Add Agar Agar

Dissolve the agar agar power in 1/4 cup of water, then pour the agar agar mixture into the blender or food processor and process it with the other ingredients until you get a homogeneous and smooth filling mixture.

6. Pour Filling into Pan and Freeze

By now, the crust should be firm, so pour the filling mixture over the crust and smooth out the surface with a rubber spatula. Allow the filling to chill for at least 2 to 3 hours in the freezer, or 4 to 6 hours in the refrigerator until the pumpkin layer is firm to the touch.

7. Garnish

Just before serving, garnish the top of the gluten-free pumpkin cheesecake with a couple of pecans and then slice into it!

Dish by Dish Tips & Tricks:

• Line the Pan with Parchment: In my experience, it’s best to line both the bottom and the sides of the springform pan with parchment paper, so the cheesecake doesn’t stick to the pan, and has a uniform look once the parchment paper is removed.

• Be Patient! While it is tempting to want to slice into the cheesecake as soon as possible, remember that this is a no-bake cheesecake and hence that time is necessary for the filling to firm up completely. I recommend at least 2 to 3 hours in the freezer, or 4 to 6 hours in the refrigerator. To check that it is ready, use a clean finder to press very gently on the surface right in the middle of the cake, and if it doesn’t sink in, your cheesecake is good to go!

• Make a Graham Cracker or Gingersnap Crust: If you prefer not to use almonds or other tree nuts, you may use equal amounts of crushed gluten-free graham cracker crumbs for a graham cracker crust or crushed gluten-free gingersnaps to make a gingersnap crust instead.

• Use a Springform Pan: I strongly recommend using a springform pan that’s been lined with parchment paper on both the bottom and the sides so it will be much easier to remove the cake from the pan and maintain the shape. However, you could also use a pie dish and eat it as you would pumpkin pie style.

• For Mini Cheesecakes: If you prefer to make mini cheesecakes for a party, you could simply press down the crust in a lined muffin-mold, let the crust firm up, before filling the cups with the filling.

• For Cheesecake Bars: Alternatively, you could also use this recipe to make gluten-free pumpkin cheesecake bars. Instead of using a round springform pan, simply press the crust ingredients into a 5″x7″ baking pan, let the crust firm up, before pouring the pumpkin mixture into the pan and letting it set. Once set, slice into bars.

Recipe FAQs:

Other Pumpkin Recipes You’ll Love:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Soft, Chewy Pumpkin Cookies (Gluten-Free, Dairy-Free)
• Pumpkin Scones (Gluten-Free, Vegan)
• Tender Pumpkin Scones (Gluten-Free)
• Easy Pumpkin Muffins (Gluten-Free, Vegan)
• Easy Pumpkin Bread (Gluten-Free, Vegan)
• Super Moist Gluten-Free Pumpkin Bread
• Pumpkin Waffles (Gluten-Free)
• Savory Pumpkin Soup (Gluten-Free, Vegan)
• Pumpkin Thyme Risotto (Gluten-Free)
• Pumpkin Gnocchi with Rosemary Brown Butter (Gluten-Free)

Dessert Recipes for Your Sweet Tooth:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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