Vegan No-Bake Pumpkin Chocolate Cheesecake

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It’s almost the end of summer here in California and we are gearing up for cooler temperatures, colorful leaves, shorter days and longer nights. Halloween is the time when we can really get in there and represent pumpkin recipes in all their wonderfully delicious forms. This vegan no-bake pumpkin chocolate cheesecake is a perfect, healthy treat for halloween parties. 

The combination of chocolate and pumpkin is just perfectly magical and both the ingredients get along so well. This vegan no-bake pumpkin chocolate cheesecake is one of my all time favorite, healthy fall desserts. When I say it’s HEALTHY, then it’s definitely free of refined sugar! The sweetness comes naturally from dates and maple syrup. The pumpkin spice layer adds an extra flavor that balances the sweetness from dates, maple syrup and chocolate. This recipe is completely raw, gluten-free, vegan, dairy free, paleo friendly and super delicious!!

What you’ll need to make Vegan No-Bake Pumpkin Chocolate Cheesecake

For Crust Layer

For Coconut layer

For Chocolate layer

For Pumpkin layer

Top Chocolate melt layer

How to make Vegan No-Bake Pumpkin Chocolate Cheesecake with step by step photos & instructions

1. Line the bottom of an 8” springform cake pan with parchment paper.

2. For Crust layer: Add dates, walnuts, cocoa powder, coconut oil, maple syrup and salt to a processor. Process until it forms into a dough mixture.

3. Add all the walnut dates dough into the springform cake pan and press evenly on the bottom.

4. For Coconut layer: Sprinkle some shredded sweetened coconut evenly on top of the crust layer. Keep aside.

5. For Chocolate layer: Take a small bowl, add coconut oil, cacao powder and maple syrup. Stir until you get a smooth texture.

6. Pour the chocolate mixture over the shredded coconut layer evenly. Place the pan in the freezer so this layer can harden.

7. For Pumpkin layer: Take a bowl, add coconut oil, pumpkin puree, peanut butter, maple syrup, pumpkin pie spice and salt. Combine well.

8. Spread half of the pumpkin mixture over the chocolate layer evenly. Place the pan back in the freezer until the pumpkin layer hardens for about 3 hours.

9. After the pumpkin layer is set, repeat the layering process for one more time – coconut layer, chocolate layer and pumpkin layer. Place the pan back in the freezer for 3 more hours until it hardens.

10. For Top Chocolate melt layer: Melt the Ghirardelli chocolate melts in the microwave until you get smooth texture.

11. Take the pan out from the freezer and pour the chocolate melt layer evenly on the top. Sprinkle a few mini chocolate chips over the melt layer. Put it back in the freezer until the top layer hardens.

12. Remove the pan from the freezer, let it rest for 15 minutes before slicing.

13. Serve with Pumpkin Spice Latte or some whipped cream!

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Vegan No-Bake Pumpkin Chocolate Cheesecake

By:
Ingredients
  • For Crust Layer:
    1 cup Walnuts
  • 1 cup Dates, pitted
  • 2 tbsp Cacao powder
  • 2 tbsp Coconut oil, melted
  • 1 tsp Maple syrup
  • Pinch of Salt
  • For Coconut layer:
    ½ cup Sweetened coconut, shredded
  • For Chocolate layer:
    ¼ cup Coconut oil, melted
  • 2 tbsp Cacao powder
  • 2 tbsp Maple syrup
  • For Pumpkin layer:
    2 tablespoons Coconut oil, melted
  • ½ cup Pumpkin puree
  • 3 tbsp Peanut butter
  • 2 tbsp Maple syrup
  • ½ tsp Pumpkin pie spice
  • Pinch of Salt
  • For Top Chocolate melt layer:
    Ghirardelli chocolate melts
  • Mini chocolate chips
Directions
Step 1
Line the bottom of an 8” springform cake pan with parchment paper.
Step 2
For Crust Layer:
Add all the ingredients under the crust layer into a processor and blend until you get a dough consistency.
Step 3
Add the dough mixture into the springform cake pan and press evenly on the bottom.
Step 4
For Coconut layer:
Sprinkle some shredded sweetened coconut evenly on top of the crust layer. Keep aside.
Step 5
For Chocolate layer:
Take a small bowl, add the ingredients under the chocolate layer and mix until you get smooth texture.
Step 6
Pour the chocolate mixture over the shredded coconut layer evenly. Place the pan in the freezer so this layer can harden.
Step 7
For Pumpkin layer:
Take a bowl, add the ingredients under the pumpkin layer and mix until combined well.
Step 8
Spread half of the pumpkin mixture over the chocolate layer evenly. Place the pan back in the freezer until the pumpkin layer hardens for about 3 hours.
Step 9
Repeat the layering process for one more time – coconut layer, chocolate layer and pumpkin layer. Place the pan back in the freezer for 3 more hours until it hardens.
Step 10
For Top Chocolate melt layer:
Melt the Ghirardelli chocolate melts in the microwave. Pour the chocolate melt layer evenly on the top. Sprinkle a few mini chocolate chips and put it back in the freezer until the top layer hardens.
Step 11
Let it rest for 15 minutes before slicing. Serve with Pumpkin Spice Latte or some whipped cream.

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