Desserts · Vegetarian

Paleo Pumpkin Cheesecake (dairy-free and nut-free options)

Paleo Pumpkin Cheesecake

I made two different “experiments” for this paleo pumpkin cheesecake recipe, one with regular cream cheese and a dairy free made with cashews. I personally liked the cheese recipe better, but the second one was still delicious.

Once again there was a debate going on my page tonight about vegetarian vs. omnivore diet! While I welcome and respect everyone’s opinions, after dealing with these discussions almost every single day, let me tell you that it gets old, and it makes me grumpy. Sometimes I feel like I should rename my page to something specifically paleo related to make our message a bit more clear from the start, but then I remember that I have quite a few wonderful and respectful vegetarian, vegan and grain eating friends that are very supportive of what I do.

One of my friends had a great point, she posted a picture of a starving child, and said: “I wonder if they are debating about eating meat and being vegetarian/vegan/whatever… those of you who are should understand how lucky you are that you have the opportunity to have a choice”. Thanks Debra for that sobering moment, we are here debating over good and bad food while there are so many that have nothing to eat. I couldn’t imagine what it would be to see my children go hungry.

If you are reading this today, consider yourself lucky. Happy thanksgiving!

For the crust:

¾ cups of coconut flour
1/3 cup of coconut oil
2 eggs
1 tbsp of raw honey


  • Preheat oven to 400 F
  • Using a food processor combine all the ingredients until a paste is formed
  • Grease a 9 inch pie mold and press the dough firmly on the bottom and around the sides of the mold
  • Bake for 10 minutes.
  • Let cool off

For a “nutty” crust try the one from this recipe

For the  filling:

14 ounces of cream cheese
14 ounces of canned (BPA-free)or homemade pumpkin puree
3 eggs
2 tbsp of coconut oil or butter
Raw honey or Stevia to taste ( I like the taste of raw honey better)
1-2 tsp of pumpkin pie spice
1-2 tsp of cinnamon
1 tsp of dry ground ginger
1 tsp of vanilla extract


  • Using a blender or food processor, combine all the ingredients together until smooth.
  • Bake at 375 for about 40 minutes or until the filling is firm and the middle is starting to crack.
  • Remove from heat allow to cool and refrigerate for at least 2 hours before serving

Ingredients for the dairy-free cheesecake Filling:

3 cups canned or fresh pumpkin puree
1 ½ cups of raw cashew
¾  cup of full fat coconut milk, canned or homemade
1 egg or an additional ¼ cup of coconut milk (the egg will make it firmer)
¼ cup of arrowroot powder
¼ cup of maple syrup
¼ cup of raw honey or more to taste
3 tbsp of coconut oil
½ to 1 tbsp of lemon juice
2 tsp cinnamon
2 tsp of pumpkin pie spice
2 tsp of vanilla extract
1 tsp of dry ground ginger
¼ tsp of salt


  • Soak the cashews in water for 2-3 hours and drain
  • Preheat oven to 325
  • Put the cashews and coconut milk into a into a blender and blend together until creamy & smooth
  • Add the rest of the ingredients and blend together
  • Pour mixture onto cooled cooked pie crust and bake for one hour
  • Allow the pie to cool down and refrigerate for at least 2 hours before serving



26 thoughts on “Paleo Pumpkin Cheesecake (dairy-free and nut-free options)

  1. Hi – I’m from Australia and want to make the dairy free version – thank you for testing it – much appreciated. Can you please tell me what is pumpkin pie spice – we don’t have it in Australia.


  2. Oh my goodness!! You are truly my new favoritist recipe blogger!! I’ve shared and linked to your recipes so much in just the last week, it’s a bit ridiculous!! I’m so very inspired by what you do and wish I was as creative as you are in my own kitchen. Please continue doing what you do because quite honestly, I think my life would be a lot more bland and colorless without your blog in it. Keep smiling!! ❤


  3. I am sure sorry you are having to deal with negative comments. It’s best to let it go in one ear and out the other. Thanks for doing what you do! Happy Holidays to you and yours.


  4. It’s hard not to take things personal with the haters, I get that. But these people I feel sorry for so much negativity can not make one’s life a happy one. Enjoy your blog very much thank you!!!!!!!


  5. So glad that I found your blog! For the diary option, how much honey do you normally add? ( I know it’s to taste, but I would like a reference to start with)


  6. I tried the regular version and it was DELICIOUS! It went fast!! Next time, I’d add just a touch of honey to the crust, but that’s my personal taste. It was fine without! Can’t wait to make this again 🙂


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