Paleo Pumpkin Cheesecake

Indulge in the autumnal flavors of this creamy, no-bake Paleo Pumpkin Cheesecake—a guilt-free dessert that’s as wholesome as it is delicious! Featuring a rich, velvety filling made from soaked cashews, pumpkin puree, and coconut cream, this dairy-free and gluten-free treat is perfectly spiced with pumpkin pie spice and sweetened naturally with maple syrup. The almond flour crust adds a crunchy, nutty base that bakes to perfection in just minutes. With no refined sugar and no oven time for the filling, this paleo-friendly cheesecake is the ultimate make-ahead dessert that’s perfect for festive gatherings or weekday indulgence. Serve it chilled for a slice of seasonal comfort food that’s both nutritious and satisfying!

Nutriscore Rating: 57/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.25 cup coconut oil, melted
• 2 tablespoons maple syrup
• 2 cups cashews (soaked in water for at least 4 hours)
• 1 cup pumpkin puree
• 0.5 cup coconut cream
• 0.5 cup maple syrup
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 0.25 teaspoon sea salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan with coconut oil.

Step 2

In a medium mixing bowl, combine the almond flour, melted coconut oil, and 2 tablespoons of maple syrup until well-mixed.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 4

Bake for 10 minutes, until the edges are lightly golden. Set aside to cool.

Step 5

Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor.

Step 6

Add the pumpkin puree, coconut cream, 0.5 cup maple syrup, lemon juice, vanilla extract, pumpkin pie spice, and sea salt to the blender.

Step 7

Blend on high until the mixture is smooth and creamy, scraping down the sides as necessary.

Step 8

Pour the pumpkin cashew filling over the cooled crust, smoothing the top with a spatula.

Step 9

Cover the cheesecake with foil and refrigerate for at least 4 hours, or until set.

Step 10

Remove the cheesecake from the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1053.8g)

Amount per serving	% Daily Value*
Calories	4100.9

Total Fat 290.8g	0%
Saturated Fat 98.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 4.9mg	0%
Sodium 702.0mg	0%
Total Carbohydrate 342.2g	0%
Dietary Fiber 33.0g	0%
Total Sugars 226.8g
Protein 90.6g	0%

Vitamin D 0IU	0%
Calcium 514.1mg	0%
Iron 29.5mg	0%
Potassium 2667.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 8.3%

Carbs: 31.5%