Every year we look forward to fall and all of the delicious pumpkin spiced treats it brings. This no-bake Coconut Bliss Pumpkin Cheesecake will make for an easy fall and holiday dessert for your table. The best part is, it’s vegan and gluten-free! We added our secret ingredient (Infinite Coconut ice cream) to the filling to create this simple and delectable pumpkin dessert.
Save your oven for your other favorite fall comfort foods by choosing this cheesecake as your go-to dessert recipe. It’s easy to whip up, perfect for making ahead of time and you can even make them into mini cheesecakes! Who doesn’t love cute bite-sized treats? Not us!
Remind your guests to save some room after their meal because after one slice, everyone will be asking for seconds!
For some vegan recipe inspiration perfect for the colder months, check out Jessica in the Kitchen’s list of 25 fall recipes!
- 1 cup packed medjool dates
- 1 cup raw walnuts
- 1/2 cup hulled pumpkin seeds
- 1 large pinch sea salt
- 1 1/2 cups raw cashews (soaked in very hot water for 1 hour)
- 1 lemon, juiced
- 1 Tbsp maple syrup
- 1 pint of softened Coconut Bliss Infinite Coconut ice cream
- 1/3 cup pumpkin puree
- 1 pinch sea salt
- 3/4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract (optional)
- 1/4 tsp ground cinnamon
- 1 cup heavy coconut cream
- 2 Tbsp maple syrup (optional)
(Use organic ingredients whenever possible)
Pumpkin Cheesecake Directions:
- Soften 1 pint of Coconut Bliss Infinite Coconut ice cream in the refrigerator (just needs to be soft enough to remove from container).
- Cover cashews with boiling-hot water. Let rest, uncovered, at room temperature for 1 hour. Then drain thoroughly and set aside.
- In the meantime, add dates to a food processor and blend until they form a ball. Remove and set aside.
- Add walnuts, pumpkin seeds and salt to food processor and process into a meal.
- Add dates back in and blend until a loose dough forms (it should stick together when you squeeze it) If too crumbly, add another date. If too sticky, add more walnuts or pumpkin seeds. Set aside.
- If using a spring-form pan, line with parchment paper. If using ramekins or muffin tins, cut parchment paper into circles the size of the base of your ramekins. For muffin tins, you can also just use cupcake liners. A fun alternative is using mini-muffin tins for a smaller bite.
- Divide crust evenly among ramekins or tins (or springform pan), and press down with fingers to evenly distribute. Press down firmly, allowing some crust to come up the sides. Place in freezer.
- Once cashews are soaked and drained, add to food processor with remaining filling ingredients and puree until very smooth. Taste and adjust flavor/sweetness as needed.
- Pour filling on top of crust and freeze until firm.
- Once completely set remove from pans or tins.
- Whip heavy coconut cream and maple syrup to medium/stiff peaks.
- Serve with a dollop of maple syrup sweetened coconut whipped cream.