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. Love the crust and filling. Delicious! I have one question about the ingredients. For the coconut oil is the amount for melted coconut oil or solid? Was yiu cheesecake able to be sliced? Thanks
      1. Thank you! :) I measure the coconut oil when melted and the cheesecake should be plenty solid enough to slice in the fridge. Did you have an issue with it?

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