Pumpkin Cheesecake Dairy and Gluten Free

Indulge in the warm, autumnal flavors of pumpkin with this irresistibly creamy Pumpkin Cheesecake that’s completely dairy-free and gluten-free! Made with a nutty almond flour crust and a luscious filling of dairy-free cream cheese, velvety pumpkin puree, and a touch of maple syrup for natural sweetness, this cheesecake is the perfect fall dessert for those with dietary restrictions. Spiced with a fragrant blend of cinnamon, nutmeg, ginger, and cloves, every bite delivers a cozy burst of seasonal flavor. It’s easy to prepare, with only 25 minutes of prep time, and bakes beautifully into a show-stopping dessert that’s perfect for holidays, special occasions, or simply satisfying your pumpkin cravings. Serve it chilled, topped with dairy-free whipped cream or a dusting of cinnamon, for the ultimate gluten-free and dairy-free treat.

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 3 tablespoons Coconut sugar
• 4 tablespoons Coconut oil (melted)
• 16 ounces Dairy-free cream cheese
• 1 cup Canned pumpkin puree
• 0.5 cup Coconut cream
• 0.5 cup Maple syrup
• 0.25 cup Coconut sugar
• 3 tablespoons Arrowroot powder
• 2 teaspoons Vanilla extract
• 2 teaspoons Pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves)
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.

Step 2

In a mixing bowl, combine almond flour and coconut sugar for the crust. Mix in the melted coconut oil until the mixture resembles wet sand.

Step 3

Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to press it down firmly. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, combine the dairy-free cream cheese, canned pumpkin puree, coconut cream, maple syrup, and coconut sugar. Beat with a hand or stand mixer until smooth and creamy.

Step 5

Add the arrowroot powder, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Mix well until fully incorporated.

Step 6

Pour the filling over the cooled crust and smooth the top with a spatula.

Step 7

Place the springform pan on a baking sheet and bake in the preheated oven for 50–55 minutes, or until the center is set but slightly jiggly.

Step 8

Let the cheesecake cool to room temperature, then cover and refrigerate for at least 6 hours or overnight to fully set.

Step 9

Once chilled, run a knife around the edge of the cheesecake to loosen it from the pan before removing the springform ring.

Step 10

Slice and serve as is, or top with dairy-free whipped cream or a sprinkle of cinnamon for extra flavor.

Nutrition Facts

Serving size	(1269.8g)

Amount per serving	% Daily Value*
Calories	3960.6

Total Fat 274.4g	0%
Saturated Fat 117.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 4.9mg	0%
Sodium 2495.5mg	0%
Total Carbohydrate 373.0g	0%
Dietary Fiber 27.5g	0%
Total Sugars 277.6g
Protein 50.6g	0%

Vitamin D 0IU	0%
Calcium 684.1mg	0%
Iron 15.5mg	0%
Potassium 840.1mg	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: 59.3%

Protein: 4.9%

Carbs: 35.8%