Heavenly Gluten-Free Apple Pie Recipe

Welcome, dear readers, to my latest recipe: the Lactose-Free (and possibly Dairy-Free) Pumpkin Cheesecake. As a nutritionist cum food blogger, I am always on the lookout for healthy and delicious recipes that cater to a wide range of dietary needs. This recipe is no exception.

If you are lactose intolerant or practicing a dairy-free diet, you know how difficult it can be to find desserts that tick all the boxes for both taste and dietary restrictions. That is why I have created this recipe – to bring you a rich and creamy pumpkin cheesecake that is free from dairy products but does not skimp on flavor or texture.

But this recipe isn’t just for those who avoid dairy. It is also gluten-free and can be made paleo or keto-friendly with just a few tweaks. Whether you are catering to your own dietary needs or those of your loved ones, this cheesecake is sure to satisfy.

In this article, I will walk you through every step of this recipe, from selecting the ingredients to serving and pairing suggestions. So, let’s dive in and get ready to make a cheesecake masterpiece that will impress even the toughest critics!

Why You’ll Love This Recipe

Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)
Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)

My dear readers, let me tell thee why thou wilt adore this recipe for lactose-free pumpkin cheesecake.

Firstly, the combination of sweet and savory flavors shall make thy taste buds dance with delight. The creamy pumpkin cheesecake filling is complemented with a crunchy graham cracker crust, creating an exquisite texture that will leave thee satisfied yet craving more.

Secondly, the use of pure maple syrup instead of white sugar gives this recipe a richer, more complex flavor. This natural sweetener pairs perfectly with the earthy spices of clove, nutmeg, ginger, and cinnamon.

Thirdly, thou hast the option to make this cheesecake dairy-free and vegan without sacrificing taste or texture. Using vegan cream cheese and vegan sour cream adds a luscious creaminess that will make even the most devout dairy lovers happy.

Lastly, this recipe offers plenty of opportunities for customization. For a boozy twist, add a splash of Amaretto or Bourbon to the cheesecake filling. And if thou wisheth to go paleo or keto, substitute the graham cracker crust with a nuts-based crust.

In conclusion, whether thee art looking for a festive dessert for Thanksgiving or merely enjoy indulging in pumpkin-flavored desserts during the fall season, this lactose-free pumpkin cheesecake is undoubtedly worth thy time and effort.

Ingredient List

 Just in time for fall: a creamy, delicious pumpkin cheesecake that's lactose-free!
Just in time for fall: a creamy, delicious pumpkin cheesecake that’s lactose-free!

Here’s a comprehensive list of the ingredients you’ll need to make this delicious lactose-free pumpkin cheesecake, which can also be made dairy-free and gluten-free:

For the Crust:

  • 2 cups graham cracker crumbs (gluten-free if desired)
  • 1/4 cup granulated sugar (can use coconut sugar for paleo/keto version)
  • 1/2 cup melted butter or vegan butter/margarine

For the Cheesecake Filling:

  • 16 ounces vegan cream cheese, softened to room temperature
  • 12 ounces cashews, soaked overnight
  • 1 cup plain dairy-free yogurt (can use Greek yogurt for lactose-free version)
  • 1 ½ cups pumpkin puree
  • 1 banana, mashed
  • 3/4 cup granulated sugar or coconut sugar for paleo/keto version
  • 1/4 cup pure maple syrup
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger and clove)

For the Topping:

  • Coconut whipped cream or vegan sour cream (optional but recommended)
  • Pecans, walnuts, or almonds (for garnish)

These easily sourced ingredients fuse to create a smooth and flavorful cheesecake that will impress your guests.

The Recipe How-To

 Don't let a lactose intolerance stop you from enjoying a slice of pumpkin cheesecake heaven.
Don’t let a lactose intolerance stop you from enjoying a slice of pumpkin cheesecake heaven.

Now that we have gone through the ingredient list, it is time to get into the actual recipe. Let’s bring out our aprons, preheat the oven, and start baking this Lactose Free Pumpkin Cheesecake!

Step 1: Making the Crust

Our first step is to create a crust for our pumpkin cheesecake. In a large mixing bowl, combine 1 and 1/2 cups of graham cracker crumbs (use gluten-free options if necessary), 1/4 cup of granulated sugar, and 1/2 cup of melted vegan butter. Mix everything together until it sticks together when pressed.

Transfer the mixture to a 9-inch springform pan lined with parchment paper on the bottom. Use a spoon or spatula to press down firmly along the edges and bottom of the pan.

Step 2: Making the Cheesecake Filling

Now, it’s time to make the cheesecake filling. In a food processor or blender, add in 16 ounces (or 454 grams) of drained silken tofu, 8 ounces (or 227 grams) of vegan cream cheese softened at room temperature, 1 cup (or 240 ml) of pumpkin puree, 1/2 cup (or 120 ml) of pure maple syrup, and 2 tablespoons of fresh lemon juice. Blend all ingredients until well-mixed and creamy.

Next, add in 1/4 teaspoon each of clove, nutmeg, ginger, cinnamon, and 1 teaspoon of vanilla. Mix well again.

Step 3: Baking the Cheesecake

Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).

Pour your cheesecake filling over your crust inside the springform pan. Smooth out any bumps on top with a spatula or knife. Tap it gently on your kitchen counter to release any air bubbles.

Lastly, bake your pumpkin cheesecake for about 1 hour and 15 minutes. When done, turn the oven off and let it cool for 10-15 minutes in the oven with the door open. After that, take it out and let it cool completely on a wire rack at room temperature.

Step 4: Serving the Cheesecake

Cut into desired slices, serve plain or topped with whipped cream. Enjoy!

Now that you have followed these easy steps, you can now indulge in a delicious and healthy Lactose Free Pumpkin Cheesecake perfect for special occasions or whenever you are craving something sweet.

Substitutions and Variations

 This cheesecake is the perfect dessert for Thanksgiving dinner – or anytime!
This cheesecake is the perfect dessert for Thanksgiving dinner – or anytime!

Oh, dear reader, it appears that you have some dietary restrictions. Fear not, for I have some substitutions and variations to make this pumpkin cheesecake suitable for you.

If you’re looking for a gluten-free option, swap out the graham cracker pie crusts for gluten-free graham cracker crumbs mixed with vegan butter and granulated sugar. For a nut-free option, replace the cashews in the cheesecake filling with silken tofu or vegan cream cheese.

For those with dairy sensitivities, use vegan cream cheese and sour cream instead of regular dairy products in the recipe. You can also try using coconut milk or yogurt as a substitute.

For those who want to avoid refined sugars, replace the white sugar and confectioners’ sugar with pure maple syrup or brown sugar. However, if you prefer a sweeter taste, feel free to mix in some Amaretto or bourbon.

Not a fan of pumpkin? Swap it out for pureed sweet potato or banana in the cheesecake filling. Or try adding in some fruit puree with the pumpkin puree to create your own unique flavor!

Whatever substitutions and variations you choose, remember to still follow the recipe how-to closely and adjust ingredient amounts accordingly. Happy baking!

Serving and Pairing

 Indulge in a classic autumn flavor with a modern twist.
Indulge in a classic autumn flavor with a modern twist.

Dearest readers,

After successfully baking this mouth-watering pumpkin cheesecake, it’s time to think about serving and pairing this divine dessert. The cheesecake itself is already a complete delight for the taste buds, but why not take it up a notch by pairing it with something equally delicious?

For serving purposes, I suggest topping the pumpkin cheesecake with a dollop of vegan cream or whipped coconut cream. Drizzle some pure maple syrup and sprinkle some confectioners’ sugar on top to give you the perfect combination of sweetness and creamy goodness.

If you’re looking for a traditional authentic pairing for your pumpkin cheesecake, warm yourself up with a cup of bourbon or hot Amaretto. These beverages truly bring out the flavors of the soft texture and balanced flavor profile that are characteristic of a well-made pumpkin cheesecake.

Are you feeling adventurous and want to pair your no-dairy, gluten-free cheesecake with something healthy? How about some fresh fruit like sliced ripe pears or warm peaches? Or if you prefer something with more crunch, try candied pecans, almonds or walnuts roasted in butter to give you that extra depth of texture and flavor.

In conclusion, there are many options available when it comes to pairing this beautiful dish. Whether it’s a classic alcoholic beverage, chilled fruit or roasted nuts, you’ll be sure to impress your guests no matter which pairing option you choose.


Your beloved Nutritionist cum Food Blogger

Make-Ahead, Storing and Reheating

 You won't even miss the dairy in this perfectly-spiced pumpkin dessert.
You won’t even miss the dairy in this perfectly-spiced pumpkin dessert.

As a food blogger, one of the most common questions I get is about how to store and reheat dishes. Like many desserts, this pumpkin cheesecake can be stored in the fridge. However, it’s important to note that cheesecakes tend to become softer over time.

So, if you’re making this pumpkin cheesecake for a special event or dinner party, my advice would be to make it ahead of time and freeze it until you’re ready to serve. You can keep it in the freezer for up to a month but make sure that it’s wrapped well with plastic wrap and foil before putting it in the freezer.

When you’re ready to serve the cheesecake, take it out of the freezer and let it thaw overnight in the fridge before serving it. If you want to reheat already thawed cheesecake slices, preheat your oven at 350 degrees Fahrenheit (176 degrees Celsius). Then, place the slices on a baking sheet and bake for 10 minutes.

Alternatively, if you’re in a hurry, you can microwave individual slices for 15-20 seconds instead of using an oven. Just remember that microwaving will cause some parts of the cheesecake to become softer than others.

Overall, this pumpkin cheesecake recipe is versatile and simple enough to make ahead of time, store in the fridge or freezer, and reheat whenever you need it.

Tips for Perfect Results

 Say goodbye to tummy troubles after eating cheesecake with this recipe.
Say goodbye to tummy troubles after eating cheesecake with this recipe.

Now that we’ve gone through the recipe, let’s dive into some tips to ensure your lactose-free pumpkin cheesecake comes out perfectly.

Firstly, when making any cheesecake, it is important to bring all the ingredients to room temperature. This allows for easier mixing and a smoother texture in the baked cheesecake. Make sure to take out the vegan cream cheese and vegan sour cream (if using) about an hour before you start baking.

Secondly, if you’re finding your graham cracker pie crusts too dry or crumbly, try brushing them with melted coconut oil before baking. This will help hold them together and add a subtle coconut flavor that pairs well with the pumpkin cheesecake filling.

Thirdly, make sure to mix your cheesecake filling until it is completely smooth and free from any lumps or chunks of cream cheese or tofu. This can mean using a high-powered blender or food processor for best results.

Fourthly, while adding spices like cinnamon, nutmeg, ginger and clove give extra warmth and depth to this pumpkin cheesecake recipe, be careful not to overdo it as some spices can be overpowering. Start with the recommended amount and adjust according to your liking.

Fifthly, topping your finished pumpkin cheesecake with whipped cream (dairy-free if necessary), crumble graham crackers or pecan praline can add excellent texture and taste. You could even drizzle some maple syrup on top for a sweet and decadent touch.

Lastly, freezing your cheesecake before serving can help maintain its shape and ease in slicing. Simply allow it to thaw slightly before serving.

By following these tips meticulously, you are sure to have a delightful pumpkin spice-flavored dessert that will be loved by all!


Before we wrap up this recipe, I would like to answer some of the most frequently asked questions that readers have been asking about this lactose-free pumpkin cheesecake. These questions will help you understand some more things you might want to know about this recipe. So, sit back and relax as I answer these queries with my best knowledge and expertise.

What can I use instead of cream cheese in cheesecake?

In this article, I’ll be sharing easy-to-follow recipes for delicious and healthy homemade cheeses and cheese alternatives, including cream cheese, cottage cheese, Greek yogurt, mascarpone cheese, tofu, ricotta, almond or cashew nut cream cheese, and Neufchatel. These recipes are all organic, gluten-free, and dairy-free, and can be easily prepared at home with just a few simple ingredients. So, get ready to add some healthy and tasty options to your diet!

What is gluten free cheesecake made of?

Who doesn’t love a classic and easy-to-make cheesecake? This recipe is gluten-free and is mainly composed of cream cheese, sugar, and eggs. You can choose to add a graham cracker crust to the mix for that perfect crunchy texture. Personally, I would highly recommend adding the crust!

Does freezing cheesecake change the texture?

If you want to keep your cheesecake perfectly preserved for future consumption, you’re in luck! By following the proper steps for storing, freezing, and thawing, your cheesecake will remain just as delicious as the day you made it. Keep reading to learn more.

Can I freeze no bake cheesecake to make it set faster?

If your cheesecake is not firm enough after being chilled, freezing it can aid in setting it up, however, be cautious not to keep it in the freezer for too long uncovered as it can negatively affect the texture and make it gritty.

Bottom Line

In conclusion, this lactose-free pumpkin cheesecake recipe is a must-try for everyone who loves to indulge in sweet treats without compromising on their dietary restrictions. The perfect blend of creamy and smooth textures with the warm flavors of clove, nutmeg, ginger, and cinnamon will transport you to a world of pure delight. With so many options for substitutions and variations, such as the vegan cream cheese or tofu-based filling, this recipe can be customized according to your taste and preferences.

Not only is this recipe gluten-free and dairy-free, but it is also rich in nutritional benefits due to the use of pureed pumpkin and raw cashews. It’s the perfect dessert for anyone following a paleo or keto diet, and can even be modified into cheesecake bars for an after-school snack or party treat!

Lastly, don’t forget that there’s no need to sacrifice taste for a healthy lifestyle. I hope this recipe inspires you to get creative in the kitchen while maintaining your health goals. Don’t wait any longer, take the plunge and bake yourself a delicious lactose-free pumpkin cheesecake today!

Lactose Free Pumpkin Cheesecake (Could Be Dairy Free)

Lactose Free Pumpkin Cheesecake (Could Be Dairy Free) Recipe

I actually adapted this recipe from Gourmet Magazine, but there are similar recipes out there.
No ratings yet
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Calories 320 kcal


  • 2 graham cracker pie crusts (or optional gingersnap recipe below)
  • 2 (8 ounce) packages soy cream cheese
  • 8 -10 ounces tofu (soft or firm drained)
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon lemon juice
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1/2 cup plain yogurt (Whole Milk, Vanilla Soy Yogurt can also be used)
  • 4 eggs
  • 2 -3 tablespoons flour
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove (optional)

Optional topping

  • 2 cups vegan sour cream
  • 1 -2 tablespoon confectioners' sugar or 1 -2 tablespoon white sugar
  • 1 1 tablespoon pure maple syrup (reduce sugar above) or 1 teaspoon almond extract


  • Preheat oven to 325/330.
  • Press tofu in paper towel to remove excess water. Process or Blend Tofu and Soy Cream Cheese until smooth - the longer you process the smoother the tofu will get. Add sugar and lemon juice mix well. Mix in pumpkin and yogurt. Beat in eggs one at a time making sure not to over mix. Add flour vanilla, cinnamon, ginger, nutmeg. Pour into crust. Put in oven until center is set about an hour, more or less depending on size and your oven - mines a little old.
  • Optional Crust.
  • 3/4 cup giner snap crumbs
  • 1/2 cup pecans finely chopped.
  • 1/4 cup packed light brown sugar.
  • 1/4 cup granulated sugar.
  • 1/2 stick (1/4 cup) soya butter (I like Earth Balance), melted and cooled.
  • Combine the crumbs, ground pecans and the margarine together. Mix well and press into a spring-form pan. Chill 1 hour.

Add Your Own Notes


Serving: 122gCalories: 320kcalCarbohydrates: 49.6gProtein: 5.7gFat: 11.4gSaturated Fat: 2.7gCholesterol: 63.3mgSodium: 232.9mgFiber: 0.9gSugar: 36.7g
Keyword < 4 Hours, Cheesecake, Dairy Free, Dessert, Free Of..., Lactose-free
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