Paleo Pumpkin Chocolate Cheesecake {GF, LF}

This no-bake Paleo Pumpkin Chocolate Cheesecake has a creamy filling made with cashews, a Paleo recipe, gluten-free and lactose-free. It is perfect for a dessert or a snack, made with natural and nutritious ingredients!

Paleo Pumpkin Chocolate Cheesecake

Paleo Pumpkin Chocolate Cheesecake

And here we go again, pumpkin recipes! I don’t remember how many pumpkin recipes I’ve been making lately. I think I actually use it every week … This time it was a delicious Cheesecake, which I had been dreaming for a long time. I really wanted to cook a cheesecake with only natural ingredients and  gluten-free , lactose-free and paleo! After a lot of research I realized I had to use cashews. Soaked cashews are perfect for this recipe because they create a creamy filling, almost like a traditional cheesecake. Don’t you love this?? 😀

One of the most popular recipes here on the blog was this Pumpkin Cheesecake , with a chocolate base, I remember it was really delicious … And I had also tried with a carrot crust, this Carrot Cheesecake ! But both take cream cheese or yogurt, the crust takes flours and whey, so it was even time to upgrade! I hope this new cheesecake will be as popular as the other because it’s so nourishing and delicious. (I.e. Although having a few tricks in between, it’s worth the effort, trust me!

Paleo Pumpkin Chocolate Cheesecake

The combination of pumpkin puree with the cashews cream is so tasty, it has a sweet taste, you already know that I love it! The crust is made with dates and almond flour, it’s the perfect match! Well…almost perfect.  That’s why I’ve made a chocolate frosting that I create at the last minute! It’s like has happened with my Paleo Carrot Cake, do you remember? The frosting idea came in the end of the recipe. I can’t resist to a chocolate frosting!  I has already frosted the cheesecake when I’ve decided to make it. You can’t imagine the mix of flavors and textures in this Pumpkin Cheesecake! 

As I said before, there are some tricks about this recipe:

  1. The cheesecake has to be frozen a few hours before serving;
  2. After that, it must be in the fridge for a long time, otherwise it begins to soften.
  3. When you remove it from the freezer, you can wait about 10 minutes and eat the first slice (this is the good news!: P)

Paleo Pumpkin Chocolate Cheesecake

It was very difficult to not eat the entire cheesecake at once, I had to control myself a lot! 😛

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Paleo Pumpkin Chocolate Cheesecake {GF, LF}

Tempo Total 20 minutes
Porções 8
Autor Anita Healthy



  • 1 cup wallnuts
  • 5 pitted dates
  • 1/2 cup almond flour
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon

Cheesecake Filling

  • 200 g cashews soaked for about 5h
  • 1 cup pumpkin puree
  • 125 ml full-fat organic coconut milk
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • Cinnamon
  • Vanilla extract optional

Chocolate Frosting

  • 6 Tbsp cocoa butter
  • 3 Tbsp raw cocoa powder
  • 5 Tbsp full-fat organic coconut milk
  • 2 Tbsp coconut sugar


  1. Line a base of a 23cm springform pan with parchment paper.

Prepare the crust

  1. Blend all the ingredients in a food processor. Place the mixture in the base of the shape and press it down evenly.
  2. Keep in the fridge while you prepare the cheesecake.

Prepare the filling

  1. Drain the soaked cashews well and place in the blender until forming a paste.
  2. Add the remaining ingredients in the blender, except coconut oil, until a creamy and uniform texture is created.
  3. Add the coconut oil and process a little more.
  4. Pour the mixture over the crust, cover and freeze for about 30min.

Prepare the chocolate frosting

  1. Melt the cocoa butter in a low heat, for about 1 minute.
  2. Add the coconut sugar and stir well until the sugar dissolves.
  3. Add coconut milk and cocoa, stirring well for about 2 to 3 minutes, until it begins to thicken.
  4. Remove the cheesecake from the freezer, pour the chocolate frosting over the filling and freeze for 3 more hours.
  5. After that time, remove and place it in refrigerator. If you want to serve immediately, wait about 10 minutes until ready to slice.
  6. Enjoy!

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