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No-Bake Pumpkin Cheesecake

Pumpkin, spice, and everything nice! The No-Bake Pumpkin Cheesecake is the perfect fall dessert. A rich and creamy layer of pumpkin-y goodness sits on a sweet and crunchy base of nuts and dates. This vegan and no-bake dessert is guaranteed to please at your next holiday gathering!


Calories: 572.1 kcal
Protein: 10.5g
Fat: 41.7g
Sat Fat: 11.2g
Carbs: 47.8g
Sugar: 32.4g
Fiber: 5.3g


120g Walnuts, raw, unsalted

100g Pecans, unroasted

240g Dates, pitted

300g Cashews, raw – soaked in hot water for at least one hour

2 tbsp Lemon Juice

125ml Coconut Milk, canned – full-fat

3 tbsp Coconut Oil

2 tbsp Maple Syrup

115g Pumpkin Puree, canned

A pinch of Sea Salt

1/4tsp Pumpkin Spice

1 tsp Vanilla Extract

1/4tsp Cinnamon, ground

1/8tsp Sea Salt


Suitable for: nutribullet 1000 Seriesnutribullet 1200 Seriesnutribullet 900 Seriesnutribullet Blendernutribullet Blender Combonutribullet rxnutribullet balance

The Method

To make the crust, blend walnuts and pecans until crumbled into small bits and set aside.

Blend dates until broken down to small bits.

Add dates to nut crumbles and mix to combine.

Note: If it’s too sticky, add more nuts. If it’s not sticking together, add more dates.

Add the pie crust mixture to a springform pan and firmly press down to form the crust.

For the filling, add all remaining ingredients in the order listed and blend until smooth and creamy.

Pour into the springform pan and set in the freezer for 4 to 6 hours.

Top with extra pecans, walnuts, and whipped cream.


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