By Najwa Khan

Vegan Gluten-Free Pumpkin Cheesecake Recipe

Author: Noelle Khan

With Thanksgiving right around the corner, there’s no doubt you’re already dreaming up a dessert table stacked with your favorite holiday classics – think fresh out the oven apple pies and pumpkin rolls. Unfortunately, a day of indulging on one too many slices of refined sugar filled pies can leave you feeling fatigued, bloated, and as stuffed as a turkey. Does this mean dessert is totally out of the question? 

Lucky for you, you can gobble up a delicious dessert on turkey day without suffering the ugly effects of a sugar binge. That’s because our no-bake pumpkin cheesecake is sweetened to taste with unrefined coconut sugar – a low GI alternative that won’t tamper with your energy levels or mood throughout the day. Unlike a traditional pumpkin cheesecake, our dairy, grain and refined sugar free “crust” and creamy filling is easy to assemble and loaded with healing spices like cinnamon, minerals and powerful carotenoids like beta-carotene. 

 You can thank pumpkin – a nutrient dense and low calorie winter squash, for transforming our no-bake cheesecake into a health boosting sweet treat. The carotenoids in pumpkin are responsible for its bright orange color and disease defending properties. For instance, a 2013 meta-analysis that took the results from numerous studies into account, found that an increased consumption in carotenoids like beta-carotene and alpha-carotene reduced the risk of esophageal cancer in study populations. 

Not only does pumpkin have the power to reduce your risk of developing cancer, recent studies have found that incorporating the mighty squash into your daily diet (or dessert) may help manage high blood pressure levels. According to a 2019 study published by the American Heart Association, rats that consumed a diet rich in pumpkin seeds or pulp over the course of six weeks had 20% lower blood pressure levels than the control group who did not receive any pumpkin. 

Based on the results from a 2017 study, you can thank the mineral potassium for decreasing high blood pressure levels in adults. With over 500 mg of potassium in a 1 cup serving of cooked pumpkin, you can bet that pumpkin has the power to keep your heart in tip-top shape. So, grab a fork and get ready to dig into a Thanksgiving inspired cheesecake you can feel thankful for. Full recipe details are just one scroll away. 

Single Serve Dairy Free No-Bake Pumpkin Cheesecake 

Makes 1 Serving 


  • ¼ cup softened vegan cream cheese (we like Kite Hill’s non-dairy spread)
  • ½ cup canned coconut cream or full fat coconut milk (chilled overnight) 
  • 3 Tbsp canned pumpkin puree 
  • 2 Tbsp coconut sugar or maple syrup 
  • ½ teaspoon vanilla extract 
  • ¼ teaspoon cinnamon 
  • ¼ teaspoon pumpkin pie spice 
  • 1 serving of Dalci Apple Spice Blondie 


  1. For the “crust” layer, crumble your Apple Spice Blondie into a small bowl and set aside. 
  2. To make the cheesecake filling, combine your softened cream cheese, pumpkin puree, preferred sweetener, vanilla extract and spices in a medium bowl. Whip with a hand mixer or whisk for 2-5 minutes until the sugar has dissolved, the ingredients are thoroughly combined, and the mixture is creamy and thick. Set aside. 
  3. Next, remove your chilled can of coconut cream or milk from the fridge. Skim the hardened cream from the top with a spoon into a separate large mixing bowl. Discard the liquid or store in a separate container for use in smoothies. 
  4. Beat the hardened cream in your mixing bowl with an electric hand mixer or whisk for 2-3 minutes until creamy. Coconut cream can be stored in a separate container in the fridge for up to 2 weeks. 
  5. Using a spatula, gently fold the coconut whipped cream into the cheesecake filling. 
  6. Assemble your cheesecake in a separate serving glass, starting with the “crust” layer followed by the filling. Repeat each layer. Top with a dollop of coconut whipped cream and enjoy!