No-Bake Pumpkin Cheesecake with Chocolate Drizzle

Looking for the perfect holiday dessert? Well, look no further. This creamy, sweet, chocolatey Pumpkin Cheesecake will hit the spot. It’s vegan and sweetened to perfection with Dates! Now that’s a dessert worth living for!

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No-Bake Pumpkin Cheesecake with Chocolate Glaze (Vegan, Oil-Free, Date-Sweetened)

The perfect sweet indulgence during the holidays! Creamy, sweet Pumpkin Cheesecake with Chocolate crust and drizzle. It's vegan and sweetened to perfection with Dates! No oven is required! Now that's dessert worth living for!
Prep Time 45 mins
Chilling Time 6 hrs
Course Dessert
Cuisine American
Servings 12 slices


  • Food Processor
  • 9" Springform Pan
  • Large Saucepan
  • Large Steamer Basket


Cheesecake Filling

  • 2 cups Raw Cashews
  • 1 cup Coconut Flakes, unsweetened
  • 14 large Medjool Dates Pit removed and halved
  • (1) 15oz can Pure Pumpkin
  • 7 Tbsp Lemon Juice & Zest from 1 Lemon
  • 1 Tbsp Plant-Based Milk, unsweetened
  • 1 tsp Vanilla Extract or ½ ts Vanilla Bean Powder
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Nutmeg



  • Place a steamer basket into a large saucepan with about 2 cups of water.
  • Add the Cashews, Coconut Flakes, and Medjool Dates to the steamer basket. Cover with lid. Bring to a boil and steam for 10 minutes. Set aside covered.
  • While the nuts and dates are steaming, prepare the crust. Add all of the crust ingredients EXCEPT for the Vanilla Extract to a food processor fitted with an "S" blade. Process until fine and crumbly. Add the Vanilla Extract and process for a minute or so. The dough will be crumbly but should stick together when pressed between two fingers.
  • Pour the crust into a 9" Springform pan. Spread evenly and press firmly into the bottom of the pan. Place into the freezer while preparing the cheesecake filling.
  • Transfer the steamed ingredients into the food processor fitted with an "S" blade. Add the remaining cheesecake ingredients. Process until smooth. This will take several minutes (about 7-8 minutes). Every few minutes, push down the filling from the sides with a spatula.
  • Spread the cheesecake filling evenly into the springform pan. Place the cheesecake into the refrigerator for at least 6 hours or overnight to set.
  • Prepare the chocolate drizzle below. Place into the fridge covered.
  • Remove the firm cheesecake from the springform pan. Drizzle with the prepared chocolate drizzle as desired. Place back in the fridge for an additional 30 minutes. Serve and enjoy!
  • Store the drizzled cheesecake covered in the fridge. Will keep up to 5-7 days.


Keyword cheesecake, Chocolate, Pumpkin
Tried this recipe?Let us know how it was!

Date-Sweetened Chocolate Glaze (Vegan)

Vegan, creamy, and sweet chocolate drizzle perfect for fruit, donuts, cakes, pies, N'ice cream, pancakes, and anything else your chocolate sweet tooth desires!
Prep Time 5 mins
Chill Time 30 mins
Course Condiment, Dessert
Cuisine American


  • 3 Tbsp Plant-Based Milk (preferably room temperature)
  • 3 Tbsp Almond Butter (with no added oil) (or your preferred nut or seed butter)
  • 3 Tbsp Date Syrup
  • 1 Tbsp Hershey's Special Dark Cocoa (or your preferred dutched cocoa)
  • 1/4 tsp Vanilla Extract


  • Mix all of the ingredients in a small bowl until smooth. Cover and store in the fridge for at least 30 minutes to thicken.
  • Serve drizzled on anything you desire.
  • The glaze will keep in a tightly sealed glass jar for several weeks in the fridge.
Keyword Chocolate, drizzle, glaze
Tried this recipe?Let us know how it was!

8 Comments Add yours

  1. Laurel Paley says:

    I love you guys and your recipes (met y’all at a Chef AJ conference a long time back). And I really want to make this recipe for Hanukkah. But I am sensitive to coconut. Is there something else I could use, other than the coconut?

    1. Faith Scott says:

      Hey Laurel (UWL family)! We love you too! For the crust. you could use all almonds or maybe Rolled Oats instead of coconut. For the filling, you could try using all Cashews. I haven’t tested this recipe with the suggested substitutions. If you decide to use suggested substitutions let us know the outcome. I hope this helps. Happy Healthy Holidays!

  2. Brenda says:

    This sounds great! Maybe a little nut heavy for me. Wondering if I might be able to sub 1 cup Japanese sweet potato for 1 cup cashews in the filling?

    1. Faith Scott says:

      Hello Brenda! Yes, feel free to sub 1 cup of cashews with JSP. Enjoy! Have a Happy, Healthy, Holiday season!

  3. Margaret says:

    I love your recipes, and this is perfect. I’m meeting friends this month at the Cheesecake Factory for our yearly Christmas fellowship. I’m the only one who’s WFPB, and Iast year I gave them several different WFPB desserts. Since we’re meeting at the Cheesecake Factory, I’m totally making this so we can all eat this instead of that sugar and fat laden cheesecake they usually get at the restaurant. Plus I’ll save them some money on cheesecake 🙂

    Also is it possible to use just regular chocolate instead of the Dutch cocoa? I’ve got a couple bags of regular chocolate on hand. I went to the store to buy the Dutch cocoa but can’t justify paying that much money for a few TBSs of cocoa.


    1. Faith Scott says:

      Hey Margaret! Thank you for the kind compliment! You may absolutely use the chocolate you have on hand. Simply do a taste test and adjust the sweetness to your liking. Enjoy! Happy, Healthy Holidays!

  4. Margaret says:

    Faith, just wanted to come back and let you know your cheesecake was a HIT! It was delicious and my friends loved it. One of them had never tasted pumpkin in her 50+ years. She said she only ate sweet potatoes and never had an interest for pumpkin. Your cheesecake totally converted this pumpkin virgin. She even asked for a piece to take home. Another friend asked for a piece to take home to his wife. I also bought a plant based whipped cream from Whole Foods to put on the cheesecake and it was good also.
    I’ll definitely be making this again. Oh, by the way, I ended up buying the Hershey’s Dutch chocolate. I wanted to follow the recipe to the “t” since I was making it for others. I’m glad I did. Thanks so much for sharing this recipe.

    1. Faith Scott says:

      Hey Margaret! Super excited to hear that the Pumpkin Cheesecake was a HIT with your friends! Oh, that plant-based whipped cream topping sounds amazingly delicious! Have a Healthy, Happy, New Year!

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