Pumpkin Spice Cheesecake

Get ready for your new favorite fall treat! This dairy-free and gluten-free pumpkin spice cheesecake is to die for. Better yet, you can indulge your sweet tooth without the guilt or stomachache! This cheesecake would be great as a healthy alternative for Thanksgiving dessert! Enjoy.





  • 1 box gluten-free graham crackers – cinnamon flavor is great!
  • 1/3 c. melted coconut oil


  • 1 1/2 c. raw cashews – soaked overnight
  • 1 15 oz. can pumpkin
  • 1/2 a lemon’s juice – plus more for more acidity
  • 2 Tbsp. coconut oil
  • 1/2 cup coconut nectar – or other sweetener, i.e. 100% pure maple syrup
  • 2 dates – pitted
  • 1 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice
  • 1 tsp. nutritional yeast


  1. Finely crush graham crackers in a food processor while slowly adding the coconut oil
  2. Grease bottom of cheesecake pan with coconut oil and press the graham cracker mixture to the bottom making sure it’s smooth and equally distributed across the pan – place in freezer while starting the filling
  3. place the soaked and drained cashews into a high-speed blender along with pumpkin, lemon juice, coconut oil, coconut nectar, pitted dates, vanilla extract, pumpkin pie spice and nutritional years – blend on high until smooth and creamy
  4. Taste the filling for flavor – add more coconut nectar or dates for sweetness, pumpkin pie spice for flavor, lemon for acidity
  5. Pour filling on top of graham cracker crust in cheesecake pan – return to freezer for at least 4 hours to set
  6. To serve – remove from freezer and allow to thaw partially for at least an hour – then dig in!

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