Easy No-Bake Dairy-Free & Paleo Pumpkin Cheesecake with Chocolate Crust

There’s no denying it — pumpkin season is in full swing. The pumpkin craze seems to start earlier every year, and sometimes it can go a little too far. (Pumpkin spice English muffins, I’m looking at you.) But every so often, a pumpkin recipe comes along that truly deserves its moment in the spotlight. This pumpkin and chocolate cheesecake is one of them.

Creamy, cold, and silky-smooth, this no-bake cheesecake brings together everything you love about fall desserts — warm baking spices, rich pumpkin flavor, and just a touch of chocolate. It’s indulgent without being heavy, and the flavor balance is pure autumn perfection.

Even better? This recipe is entirely dairy-free — and you’d never know it. Each bite tastes like a classic cheesecake with just the right amount of spice and a luscious texture that melts in your mouth.

Why You’ll Love This Pumpkin Chocolate Cheesecake

No-Bake: No need to fuss with the oven or a water bath — just blend, chill, and enjoy.
Dairy-Free & SCD Friendly: Simple swaps make this recipe accessible for those avoiding dairy or following the Specific Carbohydrate Diet.
Perfect for Freezing: The cheesecake sets beautifully in the freezer and is easy to slice and store.

Tips for the Best Texture & Flavor

For the SCD version, simply skip the cocoa powder in the crust and leave off the melted chocolate drizzle. The result is still perfectly festive — and it really lets that cozy pumpkin flavor shine through.

This cheesecake is best stored in the freezer. When you’re ready for a slice, take it out and let it rest at room temperature for 10–15 minutes to soften slightly. I like to pre-slice mine, drizzle with chocolate (if using), and freeze the pieces individually in a container so they’re easy to grab whenever a craving hits.

Pro tip: Remove the cheesecake from the springform pan while it’s still frozen. If you try to release it once it’s thawed, the sides will stick and tear — and no one wants that after all your hard work!

Move over, pumpkin pie — there’s a new fall favorite in town. This no-bake pumpkin chocolate cheesecake is creamy, dreamy, and absolutely irresistible. One bite, and you’ll understand why this recipe is a keeper all season long.

What to Serve With It

For the ultimate cozy fall pairing, serve a slice of this cheesecake with my Dairy-Free Pumpkin Spice Latte — creamy, frothy, and perfectly spiced. The flavors complement each other beautifully and make any autumn afternoon feel extra special.

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More Pumpkin Recipes to Try

If you’re looking for more pumpkin inspiration, check out a few of my other fall favorites:

Whether you’re team pumpkin spice or just starting to warm up to fall flavors, these recipes are guaranteed to make your kitchen smell amazing and your taste buds happy.

Nutrition Facts: 
Calories- 349
Carbs- 29.2 g
Fat- 24.5 g
Protein- 6.9 g