Jump to Recipe· 5 from 3 reviews

This post contains affiliate links.

This salted caramel pumpkin cheesecake is a decadent and delicious fall treat that will wow your guests! It’s dairy-free, gluten-free, paleo, and AIP-friendly!

cheesecakes on individual plates.

Who doesn’t love cheesecake?! The good news is that you definitely don’t need to say goodbye to cheesecake if you’re gluten and dairy free. You can still make a delicious cheesecake like this seasonal pumpkin caramel cheesecake that’s perfect for fall and winter holidays.

The Ingredients You’ll Need

  • Coconut cream. I highly recommend this coconut cream! It for sure yields the best results for cheesecake.
  • Pumpkin puree. The pumpkin puree is added to the cheesecake layer to make this nice and pumpkiny!
  • Gelatin. This is used to set the cheesecake. Since this is a no-bake cheesecake, eggs would not work as a swap, neither would collagen.
  • Shredded coconut & dates. These are the main ingredients for the crust. It’s super simple and the perfect no-bake crust!

How to make the Dairy-free Caramel Pumpkin Cheesecake Recipe

  • Make the crust. Soak the dates & blend in a food processor. Add the shredded coconut and coconut oil and blend until fully combined. Evenly the crust mixture into the pan and set aside. Clean out the food processor for the next step.

a side by side photo of the crust in a food processor and in a baking pan.

  • Make the filling. Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor. Add the gelatin egg and blend.

a side by side photo of cheesecake filling in a food processor and in a baking pan.

  • Set the cheesecake. Pour the filling into the mold and set in the fridge.

Cheesecake on a plate being cut into slices with a knife.

  • Top with homemade caramel and enjoy! 

Slices of cheesecake on a plate topped with caramel.

Can you use a regular egg instead of a gelatin egg?

Since this is a no-bake cheesecake, a regular egg will not work in place of a gelatin egg.

Can you make this pumpkin cheesecake ahead of time?

Yes! I would wait to serve the caramel fresh as it does harden, but you can totally make the cheesecake a day ahead of time and keep it in the fridge before serving.

Can you make this recipe coconut free?

Because this recipe is dairy-free, coconut is the best option to make it taste like cheesecake without the dairy. I have not tried other alternatives like cashew or almond, but for this particular recipe, coconut does work best, so I cannot recommend a swap that would yield the same results.

 

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Caramel Pumpkin Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Michelle
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: no bake
  • Cuisine: American
Print Recipe

Description

This salted caramel pumpkin cheesecake is a decadent and delicious fall treat that will wow your guests! It’s dairy-free, gluten-free, paleo, and AIP-friendly!

Ingredients

Units Scale

For the crust

  • 10–11 dates, pitted
  • 1 cup shredded coconut
  • 1 tbsp coconut oil, melted

For the cheesecake

For the caramel

Instructions

For the crust

  1. Line the base of a  7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
  2. Soak the dates in warm water for 10 minutes to soften.
  3. Using a food processor, blend the dates. Add the shredded coconut and coconut oil and blend until fully combined. Add an extra date if the crust is not sticking.
  4. Evenly the crust mixture into the pan and set aside. Clean out the food processor for the next step.

For the cheesecake filling

  1. Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Set aside.
  2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
  3. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
  4. Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight. The cheesecake should be fully solidified before slicing.

For the caramel

  1. Once the cheesecake is ready to serve, combine the coconut cream, and sugar in a saucepan over medium heat and stir to combine. Bring to a low boil, and reduce to a low simmer, stirring often. Simmer for about 10 minutes, or until the caramel is reduced and browned.
  2. Immediately drizzle the caramel over the cheesecake and top with salt.

Notes

You can also use an 8×8″ brownie pan to make cheesecake bars.

If making the cheesecake ahead of time, wait to make the caramel fresh before serving.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 282
  • Fat: 6g
  • Carbohydrates: 31.8g
  • Fiber: 3.4g
  • Protein: 2.5g

This recipe was published in 2019 and updated in 2022. Photos by Jo Harding.