Pumpkin Chocolate Cheesecake

September is finally here and I am so excited for all things pumpkin.  I am kicking pumpkin season off with this amazing Pumpkin Chocolate Cheesecake.  This healthier cheesecake is vegan, gluten free and grain free.  You can make it super easily too.  No cooking required!

Chocolate Pumpkin Cheesecake - My Whole Food Life

This pumpkin chocolate cheesecake is super rich.  It starts with a chocolate/almond crust, then a creamy cheesecake layer, and then it’s topped with more chocolate!  This one is a must try.   If you serve it at a party, no one will ever know it was made healthier with no refined sugar.  Trust me,  it’s that good.  🙂

Pumpkin Chocolate Cheesecake

Pumpkin Chocolate Cheesecake

Prep Time 10 min Serves 12 slices     adjust servings

Pumpkin and chocolate were made for each other!






    1. Drain the cashews.
    2. In a food processor , combine all the crust ingredients. You may need to add a tiny amount of water to get the consistency right. The dough needs to come together loosely.
    3. Press the crust into the bottom of a greased 6 inch round spring form pan . Place the pan in the fridge.
    4. In a food processor , combine all the cheesecake ingredients and blend until smooth. Pour the mixture into the pan and place it in the fridge to set up. It needs about 6 hours to set.
    5. Once it's set, you can make the chocolate. Melt the chocolate and coconut oil using a double boiler method. Gently heat the chocolate and stir until it's smooth.
    6. Drizzle the chocolate over the top of the cheesecake. Place back in the fridge for another 30 minutes.


    Recipe Notes

    This should last a couple weeks in the fridge. It also freezes well. Enjoy!

    Pumpkin Chocolate Cheesecake P


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    53 thoughts to “Pumpkin Chocolate Cheesecake”

      1. I have no idea if just switching one thing will work. You might be better off looking up a real pumpkin cheesecake recipe. Baking can be tricky.
    1. This is so yummy! I think it tastes more like pumpkin pie than cheesecake though. The chocolate crust is amazing! Even my husband enjoyed it!
    2. Hi there I've run up against my usual problem with recipes like this -- I'm severely allergic to all tree nuts. However I can eat peanuts. Would they work in the bass and the cheese cake mixture? Or, should I count this recipe out? Thanks in advance Kath
      1. Hi Kath! I totally understand. My daughter is allergic to tree nuts. Can you have coconut cream? I think that may work although you will need to keep this in the freezer instead of the fridge if you go that route.
    3. I don't like coconut so I wonder if another oil could be used? How much of the coconut flavor comes through with the oil? I can always taste coconut in anything.
      1. My husbands hates coconut & his tastebuds always detects it - he didn't taste it in this. I used the refined coconut oil like Melissa says. All you taste is sweet pumpkin goodness!
      1. Thank you! I am not sure cashew butter will work in this recipe. The cashews are soaked to take on a creamy texture different from nut butter.
    4. Hi Melissa, I am thinking of making this cheesecake this weekend....will all of the filling be enough to create that size of cheesecake in your pictures? Just want to make sure! Thanks so much,
            1. If you try, please report the results. I have made a similar cheesecake recipe in a 9 inch pan and it was not as high of a cake. It did work though. If you want a higher cake, you will need to up the recipe.
    5. Hi Melissa, I don't eat dates and don't like the flavor (some call me weird...), but I was wondering if there's anything I can use to change out the dates in this recipe or if I can leave them out altogether? Thanks!
    6. Chocolate chips usually have sugar in them, which is usually against the paleo diet. Are the chocolate chips that you use in this recipe a certain paleo friendly type, or do you just use regular chocolate chips? :/

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