No-Bake Vegan & Paleo Pumpkin Cheesecake

by | Oct 11, 2016

Freshly roasted pumpkin. Creamy rich coconut butter. Simple, nutrient-dense, no-bake pumpkin cheesecake. Dairy-free, gluten-free, refined sugar free, soy-free vegan, paleo… you name it, I got you covered with this one. Absolutely delicious? You better believe it! An incredible dessert perfect for your Thanksgiving (or any other) gathering.

The crust is super simple and can be used as a crust, crumble topping, or even cookie. 4 ingredients are all you really need:

  • Coconut flour
  • Ground flax or chia seed
  • Coconut oil
  • Date paste

Mix them until they stick together and voilà! You’ve got a super easy, fiber and nutrient-rich crust that you can flavor up any way you want depending on what you’re making.

So get that sugar pie pumpkin in the oven roasting and get ready for an incredibly tasty fall dessert!

No-Bake Pumpkin Cheesecake
Prep Time
30 mins
Total Time
1 hr
 
Servings: 1 cheesecake
Author: Noelle Parton
Ingredients
For the crust:
  • Coconut flour
  • Flax and/or chia seeds, ground
  • Date paste
  • Coconut oil, softened
  • Pinch sea salt
  • Water, as needed
For the filling:
  • Sugar pie pumpkin peeled and diced
  • Coconut butter, full-fat coconut cream, or meat of young coconut
  • Dates, pitted
  • Lemon, juiced or peeled and kept whole
  • Blackstrap molasses
  • Spices of choice (ground cinnamon, ginger, cloves, or a pumpkin pie spice
  • Pinch sea salt
  • Water, as needed
Instructions
For the crust:
  1. Mix the coconut flour with about ¼ the amount of ground flax, chia, or a combination of both, and a pinch of salt. The amount of coconut flour to start with depends on how thick you want your crust. I generally begin with about 1 cup worth of coconut flour and then go from there. The flax and chia really help this crust stick together, while adding lots of great nutrients and texture!

  2. Drizzle in coconut oil, about ¼ the amount of flour used (just like in the filling, the fatty coconut helps this crust firm up once chilled).
  3. Begin adding date paste to the mixture until it easily sticks together. Test your crust by pressing a handful between your fingers. If it falls apart, add more date paste or a splash or water. If it sticks together well, it's perfect.

  4. Press evenly into a springform pan (as think or thick as you like) and set in your freezer while making the filling.

For the filling:
  1. Cook pumpkin as desired - steam or roast. Once fork tender, blend in high-speed blender until smooth. To this puree, add remaining ingredients except for water. Use about equal parts coconut butter to puree, start with about 3-4 dates, a squeeze of lemon (or more if you like more tart), a drizzle of molasses, and whatever spices you want (and however much). If unsure, always start with a lesser amount because you can easily add more after blending and tasting.

  2. Blend on high, slowly adding in water just to help blend smoothly. Consistency should be super smooth and creamy, and still able to scoop or spread without being too thin (no "pancake batter" consistency).

  3. Taste. Assess sweetness, level of molasses, spices, and tang. Adjust by blending in 1-2 more dates, more spices, another squeeze of lemon depending on desired flavor.

  4. Pour this mixture over the crust in the springform pan and spread evenly. Place in freezer to set up until firm. Keep in the fridge or freezer (if storing in the freezer then let sit at room temp until softened before serving).

Recipe Notes
  • My All-Purpose Rawnola is another great crust to use.
  • If doing your own pumpkin puree and butter you'll need a good blender, like a Vitamix. However, you can use store-bought puree and coconut butter or coconut cream and use a hand mixer or food processor to blend all ingredients instead.
  • The coconut can be swapped for raw cashews (soaked until softened and drained).

*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.

 

May you walk into the abundance God has for you,

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I’m Noelle, creator of Simply to Thrive. A place all about getting back to the basics – simplifying all facets of wellness to empower you to live an abundant life through whole, plant-based eating and an intentional lifestyle.

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No-Bake Pumpkin Cheesecake | INCREDIBLE & SIMPLE no-bake, vegan & paleo cheesecake! The best fall treat! | simplytothrive.com

2 Comments

  1. Michele

    I am going to try this soon!! Can’t wait! I really like the way you explain things and keep it simple. Thank You! When I make this I will post. Currently, I am really into the date paste. The bean desserts and coconut sugar with other bloggers were good but I just had a hard time digesting them.

    • Noelle

      Hi Michele, thank you so much! I love dates so much, they are my favorite sweetener. Beans can sometimes cause digestive issues, especially when they come from a can. I hope you enjoy and can’t wait to hear from you!

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