No Bake Pumpkin Chocolate Cheesecake (Vegan Gluten-Free)
This No Bake Pumpkin Chocolate Cheesecake is rich, chocolatey and loaded with pumpkin spices. It is made with wholesome, vegan and gluten-free ingredients, and is so smooth and delicious.
This cheesecake is perfect for this time of year, whether you are looking for a thanksgiving or Christmas day dessert or fancy a little weekend baking. This cheesecake actually requires zero baking apart from melting the chocolate to go on top and is the most decadent, smooth and indulgent that dessert which is actually really wholesome and good for you. It has a cocoa and medjool date base, a luscious pumpkin cheesecake mousse filling (without double vegan cream) all topped with rich dark chocolate and pomegranate for colour.
Why will I love this cheesecake?
This cheesecake is amazing:
- Chocolate, spiced and cosy
- Super smooth, indulgent and luscious
- Made with healthier ingredients
- Naturally vegan, egg-free and dairy-free
- Also gluten-free
- Lighter and lower in sugar
- A source of gut healthy ingredients
- Made without butter
- Great for thanksgiving or Christmas day dessert
- Delicious all year round
- Requires no baking or fancy equipment
- Ready in a few simple steps
If you already love the sound of this cheesecake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are wholesome and you can see the weights in the recipe card below, and shop my favourites in the “shop the recipe” section.
For the base:
- Medjool dates: this adds all the sweetness and stickiness in the base. Pit the dates and soak them in boiling water for 10 minutes to really soften them up.
- Oats: instead of flour, use oats and when the blend up, they form an oat flour which is safe to eat un-cooked.
- Cocoa powder: to make the base rich and chocolatey. You can use cacao powder, too.
- Coconut oil: this helps to set the base firm enough to hold shape but soft enough to slice and melt in the mouth.
- Almond butter: this adds a sweet nuttiness without needing to use all coconut oil or using any vegan butter. You can swap this for cashew, peanut or sunflower seed butter, if you prefer.
For the filling:
- Cashew nuts: this is the bulk of the cheesecake and makes for the creamiest, dreamiest texture. Make sure to soak the cashews first, so that they are softer.
- Vegan cream cheese: this adds the classic cheesecake tang and lovely soft smooth texture. I use the Cocos Organic creamy spread or the NUSH foods cream cheese.
- Pumpkin puree: for the rich orange colour, we use tinned pumpkin and make sure it’s 100% pumpkin on the ingredient list.
- Maple syrup: for sweetness. You can also use agave syrup.
- Coconut yoghurt: this adds moisture, a rich texture and creates volume. I use the Cocos Organic natural or vanilla yoghurt and make sure it’s thick and creamy. You can swap this for silken tofu, too.
- Lemon juice: for tang like a classic cheesecake.
- Vanilla essence: for flavour.
- Coconut oil: for helping the cheesecake filling to set firmer but still silky smooth.
- Pumpkin pie spices: for the cosy flavours (there’s also an option for a quick DIY spice blend).
For decoration:
- Dark chocolate: I melted some Divine dark 70% chocolate into star shapes to go on top as well as drizzling some dark chocolate. You can also use dairy-free milk chocolate.
- Pomegranate: for adding a pop of colour and fruitiness.
Is this gluten-free and nut-free?
This is entirely gluten-free, just check your ingredients and make sure you use gluten-free certified oats. This is not nut-free as the filling uses cashew nuts, but you can see my other cheesecakes and tarts for nut-free desserts.
How do I make this?
This is ready to go in a few steps, just think ahead as it needs overnight (or 6-8 hours) chilling time.
- Blitz together all the base ingredients in a food processor: and press into a line loose-bottomed round tin.
- Blend together the cheesecake ingredients in a blender: until really smooth.
- Pour the cheesecake into the tart case: and smooth over the top.
- Chill overnight: or at least 6-8 hours, until firm to touch.
- Melt the dark chocolate: and set into shapes, if you like.
- Remove the cheesecake from the case: and decorate with dark chocolate and pomegranate.
How long will this last?
Once made, this cheesecake will keep for 1 week in the fridge, in a sealed container. You can also freeze the cheesecake for 1 month, wrapped well, and allow to defrost before eating.
What else can I make?
If you are looking for other recipes to try:
- Black Forest Chocolate Ganache Tart
- Vegan Lemon and Blueberry Tart
- Chocolate Raspberry Pistachio Ganache Tart
- Vegan Tiramisu Cake
- Chocolate Caramel Mini Egg Slices
No Bake Pumpkin Chocolate Cheesecake (Vegan Gluten-Free)
This No Bake Pumpkin Chocolate Cheesecake is rich, chocolatey and loaded with pumpkin spices. It is made with wholesome, vegan and gluten-free ingredients, and is so smooth and delicious.
Ingredients
For the Cookie Crust:
- 175g medjool dates, pitted weight
- 200g oats
- 20g cocoa powder
- 45ml (3 tbsp) melted coconut oil
- 30g (2 tbsp) almond butter
For the Cheesecake Filling:
- 140g cashews, soaked
- 200g vegan cream cheese
- 100g pumpkin puree
- 90ml maple syrup
- 40g thick coconut yoghurt
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 45ml (3 tbsp) melted coconut oil
- 2 tbsp pumpkin pie spices*
For the Chocolate Top:
- 90g 70% Dark Chocolate
- 1 tsp coconut oil
- 1 tbsp pomegranate
Instructions
- Soak the cashews for the filling: pour the cashews into a heatproof bowl and cover with boiling water. Sit for 30 minutes and then drain and rinse them.
- If needed, soak the dates: de-pit the dates and soak in boiling water for 10 minutes to soften them.
- Line and grease an 8 or 9-inch loose-bottomed tin with parchment paper. If making an 8-inch tart, the crust fill need to be deeper to allow for all the filling.
- For the base: add the drained dates and all of the other ingredients to a food processor and process to a sticky mix that holds together when pressed between your fingers. Transfer to the tin and press down firmly to make a compact base and work your way up the sides of the tin, too. Allow to set in the fridge while you make the filling.
- For the cheesecake: add the drained cashews and all of the other ingredients to a blender and process until really smooth and no lumps remain. Pour into the cookie crust to the top and tap down on the surface to remove any air bubbles. Smooth over the top and chill in the fridge for 4-6 hours, or overnight, until set. If leaving overnight, cover tightly with clingfilm.
- For the chocolate top: chop the chocolate small and add to a heatproof bowl with the coconut oil. Melt together and then transfer most of the chocolate to little moulds (like these star-shapes) and set in the fridge. Keep the rest of the chocolate melted. Alternatively, only melt 20g of the chocolate and use the rest as solid squares for decorating.
- To decorate: carefully remove the cheesecake from the tin and drizzle over the melted chocolate. Top with the chocolate stars and add on some pomegranate (while the chocolate is still wet).
- To serve: slice with a sharp knife and enjoy straight away or keep in a sealed container for 5-7 days in the fridge or wrap well and keep in the freezer for 1 month. Allow to defrost for 1-2 hours before eating.
Notes
*or use 1 tbsp cinnamon, 1 tsp ground ginger and 1/2 tsp mixed spice or allspice and pinch each of nutmeg and cardamom.
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Stay in touch
I look forward to hearing what you think of this No Bake Pumpkin Chocolate Cheesecake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin cheesecake love x
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