Pumpkin Cheesecake Dairy and Gluten Free
Indulge in the warm, autumnal flavors of pumpkin with this irresistibly creamy Pumpkin Cheesecake that’s completely dairy-free and gluten-free! Made with a nutty almond flour crust and a luscious filling of dairy-free cream cheese, velvety pumpkin puree, and a touch of maple syrup for natural sweetness, this cheesecake is the perfect fall dessert for those with dietary restrictions. Spiced with a fragrant blend of cinnamon, nutmeg, ginger, and cloves, every bite delivers a cozy burst of seasonal flavor. It’s easy to prepare, with only 25 minutes of prep time, and bakes beautifully into a show-stopping dessert that’s perfect for holidays, special occasions, or simply satisfying your pumpkin cravings. Serve it chilled, topped with dairy-free whipped cream or a dusting of cinnamon, for the ultimate gluten-free and dairy-free treat.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 3 tablespoons Coconut sugar
- 4 tablespoons Coconut oil (melted)
- 16 ounces Dairy-free cream cheese
- 1 cup Canned pumpkin puree
- 0.5 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Coconut sugar
- 3 tablespoons Arrowroot powder
- 2 teaspoons Vanilla extract
- 2 teaspoons Pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves)
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
In a mixing bowl, combine almond flour and coconut sugar for the crust. Mix in the melted coconut oil until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed cup to press it down firmly. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, combine the dairy-free cream cheese, canned pumpkin puree, coconut cream, maple syrup, and coconut sugar. Beat with a hand or stand mixer until smooth and creamy.
Add the arrowroot powder, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Mix well until fully incorporated.
Pour the filling over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50–55 minutes, or until the center is set but slightly jiggly.
Let the cheesecake cool to room temperature, then cover and refrigerate for at least 6 hours or overnight to fully set.
Once chilled, run a knife around the edge of the cheesecake to loosen it from the pan before removing the springform ring.
Slice and serve as is, or top with dairy-free whipped cream or a sprinkle of cinnamon for extra flavor.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2496 mg | 108% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 277.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
