Paleo Cashew Pumpkin Cheesecake
This is the kind of dessert that makes people do a double-take when you tell them what's in it — no cream cheese, no graham crackers, no refined sugar, and yet it slices cleanly and tastes genuinely indulgent. The crust comes together from blitzed pecans and Medjool dates, which press into a rich, caramel-like base that holds up beautifully without any baking. The filling is built on soaked cashews blended with full-fat coconut milk and pumpkin puree, then spiced with cinnamon, ginger, and nutmeg for that classic autumn warmth. A touch of maple syrup and fresh lemon juice round out the flavor so it tastes bright and complex rather than flat. Dissolved gelatin is streamed in at the end to give the filling a firm, sliceable set — no oven required, just patience while it chills. The recipe makes 10 servings, so it's a genuinely impressive option to bring to a holiday table or dinner party where not everyone eats the same way. Plan ahead for the overnight soak and chill time, and you'll be rewarded with clean, gorgeous slices that nobody will believe are completely grain- and dairy-free.
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Learn more →Ingredients
10 servings
For the filling
- 2 cups raw cashews
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 3 tbsp coconut oil, melted
- 2 tbsp fresh lemon juice
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 ½ tsp (1 packet, 7g) unflavored powdered gelatin
- 3 tbsp cold water
For the crust
- 1 ½ cups raw pecans
- 1 cup medjool dates, pitted
- ¼ tsp fine sea salt
Instructions
- 1
Place the raw cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours or overnight, then drain and rinse thoroughly.
- 2
Line the bottom of a 9-inch springform pan with parchment paper. Add the pecans, pitted dates, and 1/4 tsp sea salt to a food processor and pulse until the mixture clumps together and holds its shape when pressed between your fingers, about 20–25 pulses. Press the crust firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your fingers. Freeze while you prepare the filling.
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