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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!

Salted Caramel Pumpkin Cheesecake

How to make the Dairy-free Caramel Pumpkin Cheesecake Recipe

Make the crust

  • Soak the dates in warm water for 10 minutes to soften.
  • Using a food processor, blend the dates. 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.

Make the cheesecake filling

  • Combine the coconut cream, pumpkin puree, cinnamon, and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Set aside.
  • 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. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
  • Carefully pour the filling over the crust and place in the refrigerator for a minimum for 5-6 hours to harden, or overnight.

Make the caramel

  • 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. Immediately drizzle the caramel over the cheesecake and top with salt.

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.

Pumpkin cheesecake

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 

I use vital proteins gelatin, but any gelatin will work. 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!

Pumpkin cheesecake

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Salted Caramel Pumpkin Cheesecake


  • Author: Michelle
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 9 servings 1x

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!


Scale

Ingredients

For the crust

  • 1011 dates, pitted
  • 1 cup shredded coconut
  • 1 tbsp coconut oil, melted

For the cheesecake

For the caramel


Instructions

  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.

  • Category: Dessert
  • Method: no bake
  • Cuisine: American

Nutrition

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

Keywords: pumpkin cheesecake

Salted Caramel Pumpkin Cheesecake