Vegan and Gluten-Free No-Bake Pumpkin Cheesecake

If you’re a lover of all things pumpkin, then this plant-based pumpkin cheesecake is for you! Easy to make as it is to eat, we’ve ditched the dairy in favor of creamy coconut, cashews, and silken tofu, while the crust gets an overhaul in the form of nuts and gluten-free ginger snaps. Just pop it in the freezer overnight to set, and you’ll have a foolproof, plant-based dessert that’s just a dreamy as the real thing.

  • Serves: 1 Cheesecake
  • Prep Time: 20 minutes
  • Cook Time: 4-6 hours


  • 1 (16oz) can Pumpkin Puree
  • 1/2 c. Coconut Cream
  • 1 lb. Silken Tofu, drained
  • 1/4 c. Raw Cashews
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Grated Nutmeg
  • 1/4 c. Maple Syrup
  • 1/2 tsp. Salt
  • 1 c. Unsalted Walnuts
  • 1/2 c. Unsalted Almonds
  • 3 large Dried Dates, pits removed
  • 2 c. Gluten-Free Ginger Snap Cookies
  • 1/2 tsp. Salt


  1. Soak raw cashews in 1/4 cup warm water until soft (about 15 minutes); drain, and set aside until needed. To make the crust, combine walnuts, almonds, dates, GF ginger snaps, and salt in the bowl of a food processor. Process until mixture forms consistency of wet sand, then transfer to the bottom of a springform pan. Cover tightly and chill until needed.

  2. While crust chills, combine pumpkin puree, coconut cream, silken tofu, soaked cashews, maple syrup, spices, and salt in clean food processor bowl. Process until smooth and completely combined. Pour into prepared pan, smoothing so filling is evenly distributed. Cover tightly and freeze until filling is set, about 4 to 6 hours. Thaw at room temp for 10 minutes before serving.

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