Paleo Pumpkin Cheesecake With Caramel Topping {Gluten, Grain, & Dairy Free}

We had such a long hot summer I am really welcoming all things fall. We’ve been eating lots of sweet potatoes after school and I’ve already made pumpkin pie, pumpkin cupcakes, and now pumpkin cheesecake.

I’ve wanted to make a pumpkin cheesecake for well over a year now and I finally got around to it! Since I already have a vegan cheesecake recipe, converting it to a pumpkin cheesecake was pretty easy.

I’m really amazed and can’t believe how soaked cashews can be so creamy, rich, and turn into such a decadent cheesecake. If you’ve never tried using cashews in place of dairy you really should, even if don’t have allergies… It’s awesome!

pin for later:

Here are the links to my caramel sauce  or Dulce De Leche for vegan and coconut whipped cream 🙂
Vegan Pumpkin Cheesecake
  • ¼ C Unsweetened Coconut Flakes
  • 1¾ C Blanched Almond Flour (what I used b/c it was on hand) OR 2 C Raw Walnuts
  • ¾ C Whole Pitted Dates, soaked in warm water if hard
  • Pinch of Salt
  • 1 Tsp. Coconut Oil, melted
  • 1 Tsp. Ground Cinnamon
  • Dash of Nutmeg
  • Dash of Ginger
  • 1 C Pumpkin Puree
  • 2 C Raw Cashews Soaked In Water 3 - 6 hours
  • ½ C Honey, more to taste (Use Pure Maple Syrup for Agave Syrup for Vegan)
  • 6 - 10 Drops Liquid Vanilla Stevia (optional, I have a real sweet tooth!)
  • ½ C Coconut Oil, melted
  • ¼ C Lemon Juice
  • Pinch of Salt
  • 1½ Tsp. Ground Cinnamon
  • ⅛ Tsp. Ground Nutmeg
  • Pinch of Ground Cloves
  • Up To ¼ C Water, as needed
  1. Grease an 8 inch spring foam pan with cooking oil or coconut oil, then sprinkle with coconut flakes to prevent sticking.
  2. Add the remaining crust ingredients to a food processor and process until well combined. Then, press into spring foam pan and place in freezer while you make the filling.
  3. For the filling: Drain cashews. Add all ingredients, except water, to a high powered blender and blend until smooth, scraping down bowl as necessary. Add water as needed to help facilitate blending. Taste and adjust spices and sweetener as desired.
  4. Pour filling into crust. Place in freezer for at least an hour to set up.
  5. Let set at room temperature to slightly soften before eating, 30 minutes to an hour. Garnish with caramel sauce (link above), coconut cream (link above), and cinnamon! Oh. My. Goodness.


this post is part of Gluten Free Fridays, Gluten Free WednesdaysSlightly Indulgent Tuesday, Allergy Free Wednesdays, and Fat Tuesdays


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13 responses to “Paleo Pumpkin Cheesecake With Caramel Topping {Gluten, Grain, & Dairy Free}

  1. PUMPKIN 🙂 YUM, I am all about your recipes this week 🙂 LOL They look great!! Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week! Cindy from

  2. Anonymous

    This looks delish but it’s not vegan with the honey in it. Caramel sauce and cocont cream are the best toppings!

    • Cassidy

      In the ingredient list I give the option of honey or agave. If you are vegan, just choose the agave option 🙂


  3. Arg…why can’t I live next door to you!! I always adore your baking – always so inspiring.

    I saw the title of this recipe and just knew this was going to be a winner. And it is. What a fabulous recipe, Cassidy. I’ve got a pumpkin “cheese” cake on my list to make. Your crust looks just fab.

    Yes another recipe for my “to make from Cassidy list.” 🙂

    And thanks for the link love. 😉

    Hope you’re having a wonderful week so far.


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