paleo vegan pumpkin cheesecake

Okay so I know it’s technically Christmastime now (I’m literally listening to Michael Buble Christmas music right this second), but I couldn’t help but sneak in ONE more pumpkin recipe. I’m just not ready to let go of all of the fall flavors!! These no-bake paleo pumpkin cheesecake bites are the perfect way to say farewell to pumpkin szn and say hello to gingerbread szn.

paleo vegan pumpkin cheesecake
paleo vegan pumpkin cheesecake

After a relaxing and rejuvenating Thanksgiving with my family I’m feeling extra calm, thankful, grateful and blessed. I loved getting to just put the work away for a few days and soak up every second with them. From outdoor adventures to eating allll the best food on Thanksgiving, it was truly perfect.

paleo vegan pumpkin cheesecake

For Thanksgiving dessert we had my no-bake pumpkin pie bars and they were a HIT, but now I kind of wish I had made these no-bake paleo pumpkin cheesecake bites too.  You can never have too many no-bake desserts or pumpkin recipes right!? RIGHT.

paleo vegan pumpkin cheesecake

Every time I get to share a new recipe with friends and family and they love it it just makes my heart so darn happy. I love the process of baking, recipe developing and cooking in and of itself, but getting to see the people I love enjoy healthy treats is something I love even more.

Here’s to the holidays and healthy treats that taste like they should land you on the naughty list! 

And if you love these raw cheesecake bites, you will LOVE my similar coffee cheesecake bites or strawberries and cream cheesecake bites (found in my ebook!).

XO nat

No-Bake Paleo Pumpkin Cheesecake (Paleo + Vegan + GF + Refined Sugar Free + SCD Friendly)



  • 1/2 cup unsweetened coconut flakes

  • 1/2 cup roasted cashews can sub for raw

  • 1/4 cup coconut flour

  • 3 soaked dates

  • 1/4 cup melted coconut oil

  • 2 Tbsp honey can sub for maple syrup or silan for vegan option!

  • 1 tsp pure vanilla extract

  • 1 Tbsp cinnamon


  • 1 cup soaked raw cashews

  • 1/2 cup unsweetened coconut flakes

  • 1 1/2 tsp pure vanilla extract

  • 7 soaked dates

  • 1/4 cup melted coconut oil

  • 2 Tbsp cashew butter can sub for other nut butter

  • 2/3 cup pumpkin puree

  • 2 tsp pumpkin pie spice

  • 2 tsp cinnamon


  1. Start by soaking the raw cashews (for the filling, NOT the crust) for 2-3 hours. Soak the dates for both crust and filling for only about 5 minutes in boiling water. They should simply be softer, but soaking them too long will take out their sweetness!

  2. Prepare muffin tin with paper liners.

  3. Put all ingredients for the crust in a food processor and blend until no large chunks are present.

  4. Press equal amounts into the bottom of the paper liners (about 8-10 cheesecake bites depending on how thick you want them).

  5. After your cashews are done soaking, place all ingredients for the filling in a food processor and blend until fully smooth.

  6. Place equal amounts of filling on top of each crust. Smooth evenly.

  7. Place in the freezer for at least 30 minutes to an hour (or until firm). Eat strait from the freezer or fridge! If eaten out of the fridge it has more of a creamy cheesecake consistency.