Plant-Based Pumpkin Cheesecake
Prep time
Cook time
Total time
Serve this wholesome dessert at your next holiday celebration. Warm up some fresh cranberry sauce just before serving for guests to spoon over their slices. But be sure to keep the cheesecake covered in the refrigerator until ready to serve.
Serves: 1 (9-inch) dairy-free cheesecake
Gluten-Free Crust:
Pumpkin Cheesecake Filling:
  1. To make the crust, preheat your oven to 350ºF and line a 9-inch springform pan with parchment paper. (Trace the bottom of the pan onto the paper to form the size circle you need, and then cut with a scissors).
  2. In a medium mixing bowl, whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add the coconut oil and cut it in with a whisk, your fingers, a fork, or a pastry cutter. Then add water and maple syrup. Quickly mix the dough with a fork and then form it into a ball.
  3. Press the dough evenly into the bottom of your prepared spring form pan.
  4. Bake the crust for 15 minutes. Let it cool completely.
  5. To make the filling, rinse the millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from the heat.
  6. Place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high-powered blender. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping the sides down as needed. Blend until very smooth.
  7. Pour the filling into your cooled crust. Spread the top to even out, if needed.
  8. Let the cheesecake set at room temperature for about 1 hour. Then cover it and refrigerate until it is completely set, at least 3 hours or overnight.
  9. Release the cheesecake from the springform pan and slide it off onto a platter to serve.
  10. Optionally serve with this homemade cranberry sauce, which is free of refined sugars (and pictured below!).
Recipe by Go Dairy Free at