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No-Bake Pumpkin Swirl Cheesecake

This easy, healthy  No-Bake Pumpkin Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan & Gluten-Free!
4.94 from 15 votes
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Course: Dessert
Cuisine: Gluten-Free Dessert, Healthy Options, Vegan
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12
Calories: 325kcal
Author: Capri Lilly


For The Crust

  • 1 1/2 cup Pitted Dates
  • 1 cup Dried Apricots
  • 1 cup Almond Flour
  • 1 tsp Cinnamon
  • 1/4 tsp Sea Salt

For The Cheesecake Base

  • 1 1/2 cup Soaked Cashews, drained
  • 1 cup Coconut Cream
  • 1/4 cup Agave
  • 1/4 cup Maple Syrup
  • 2 tbsp Coconut Sugar
  • 1/3 cup Coconut Oil, Melted
  • 2 Lemons, juiced
  • 1 tsp Vanilla Extract

For The Pumpkin Filling

  • 1 15 ounce can Pumpkin Puree
  • 2 tbsp Coconut Cream
  • 1 tsp Pumpkin Spice
  • 1 tbsp Coconut Sugar (or brown sugar)


  • In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.
  • In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, cinnamon, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.
  • Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the crust into the fridge until later.
  • In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.
  • Clean the blender and combine the ingredients for the pumpkin filling. Blend until smooth, about 1 minute. Spoon dollops full of the pumpkin filling into the cheesecake, making sure to leave spaces.
  • Take a butter knife and make circles and swirls into the cheesecake to spread the pumpkin mixture and make a swirl design.
  • Loosley cover the cheesecake with plastic wrap and put it in the freezer. Allow the cheesecake to set for at least 2 hours.
  • After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream and Enjoy!



  • If you do not want to make the cheesecake swirl, you can simply combine the pumpkin ingredients with the cheesecake filling in the blender. 
  • Allow the cheesecake to set for at least 2 hours in the freezer. When you are ready to eat the cheesecake simply remove them from the freezer. You can eat the cheesecake straight out of the freezer, or allow it to soften at room temperature for 15-20 minutes before enjoying it. Both ways are delicious!
  • You can keep any leftover cheesecake (covered) in the fridge for up to 3 days. The texture will be soft and luscious. If you do not plan to eat the cheesecake within 3 days, keep the cheesecake in the freezer until you are ready to enjoy it! 
  • This cheesecake keeps perfect in the freezer! You can make it and store it in the freezer for up to 2 weeks, enjoying a slice as you like!
  • Try the cheesecake with coconut whipped cream on top! This one is my favorite.


Calories: 325kcal