No oven? No cheese? No problem. This no bake Sassy Pumpkin No-Cheesecake is a yummy and simple way to sweeten up your Thanksgiving spread. We replace cream cheese with cashew, coconut oil and coconut milk and replace granulated sugar with, of course, grape nectar! You are in for a pumpkin treat with this one, folks!

pumpkin cheesecake

BLEND USED: All-Sass California Grape Nectar

Tasting attributes: All-Sass Grape Nectar adds a bright and floral sweetness to the strong pumpkin notes.

Like any good cheesecake, this one starts with the crust. Now this crust is not your typical crumbly graham cracker situation. This crust has a healthy twist, without sacrificing flavor and sweetness. The walnuts, coconut flakes, All-Sass grape nectar, and dash of salt leave you with an ooey-gooey base you'll want to make for all your desserts that call for a crust. It will be hard to not munch on this while you are making the rest of the cheesecake, but we promise the delayed gratification will be worth it.

After you have pressed your crust into the bottom of your pan, you will move on to the filling. You will want to strain out your cashews that should have been soaking for a minimum of 4 hours. After you put all of your filling ingredients into a food processor or a blender, you will simply blend and pulse till smooth and combined. It's fascinating the consistency this creates and just how tasty softened blended cashews can be when paired with the right yummy goodness!  This filling mocks a pumpkin pie meets rich cheesecake perfectly.

Our favorite part of this recipe was playing around with the fresh spices and grape nectar. By adding the cinnamon, ginger, salt, nutmeg and clove it enhances the pumpkin puree beautifully. This bold pumpkiny spice was begging for some sweetness to take the spice edge off. Naturally, we broke out the All-Sass. All- Sass grape nectar in this recipe is the absolute cherry on top. After mixing all of these flavors together you won't want to put it away in the freezer.     

Pumpkin, spice, and everything nice, aka grape nectar, makes this recipe the perfect combo of ingredients to make a killer dessert. A recipe that is vegan, low carb, no bake, and full of flavor is hard to come by. With the help of grape nectar, this cheesecake stands above the rest and your dinner guests will agree when they taste it at Thanksgiving dinner. We hope you enjoy the #SweetStuff. 

pumpkin cheesecake


  • 2 c walnuts
  • 1⁄2 c dried coconut flakes
  • 1⁄4 c
  • All-Sass California Grape Nectar
  • 1⁄2 tsp sea salt


    • 2 c cashews, soaked 4 hrs
    • 1 can pure pureed pumpkin
    • 6 Tbsp coconut oil, melted
    • 3 Tbsp lemon juice
    • 1⁄2 c All-Sass California Grape Nectar
    • 3 Tbsp coconut milk
    • 1 tsp vanilla
    • 2 tsp cinnamon
    • 1⁄2 tsp nutmeg
    • 1⁄4 tsp ground clove
    • 1 tsp ground ginger



    1. Combine all ingredients and process in food processor until fully combined.
    2. Transfer to cheesecake pan.
    3. Press crumble firmly down into the base of the pan.


    1. Combine all ingredients together in blender until very creamy.
    2. Scoop all ingredients out of blender with a plastic spatula into cheesecake pan.
    3. Place in freezer for 1-2 hours until completely firm.
    4. Once firm, use a spatula to loosen the edges from the pan and slice to serve.

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