if you’ve been craving something cozy, indulgent, and still packed with nourishing ingredients, this gluten free No Bake Healthy Autumn Bliss Cheesecake is about to become your new favorite.
it’s a fall dessert that tastes like pure comfort, but with a wholesome twist.
this cheesecake is everything you love about pumpkin pie and classic cheesecake in one.
the filling is rich and creamy with warm pumpkin spice notes, balanced by tangy cream cheese, greek yogurt and a hint of vanilla.
the crust is nutty, perfectly sweet, and just the right amount of crunchy from pecans and simple mills honey thins.
the star of the topping is a dreamy date caramel — smooth, naturally sweet, and infused with vanilla for that perfect caramel flavor without refined sugar.
the base is firm yet slightly chewy thanks to the dates, pecans, and cookies pressed together.
the filling is velvety and sliceable, holding its shape beautifully while still melting in your mouth.
the protein powder helps add structure, making this a sturdier no bake cheesecake that cuts clean.
the silky date caramel adds a luscious drizzle over every bite, tying it all together.
this cheesecake isn’t just dessert — it’s packed with nutrients, too.
pecans and dates in the crust provide healthy fats, fiber, and minerals.
greek yogurt and cottage cheese add protein, probiotics, and creaminess.
pumpkin puree is loaded with vitamin a and antioxidants. the protein powder brings each slice to about 11 grams of protein, making this a more balanced treat than your typical cheesecake.
and instead of refined sugar, sweetness comes from honey and dates.
each slice delivers about 11 grams of protein, which is rare in a cheesecake.
that makes it a more satisfying dessert that won’t leave you with a sugar crash.
it’s the perfect sweet option if you’re trying to sneak in more protein during the day without sacrificing indulgence.
to make this vegan, swap the cream cheese and cottage cheese for dairy-free cream cheese and thick dairy-free yogurt (like coconut yogurt).
use a plant-based protein powder and your favorite non-dairy milk in both the crust and caramel.
the texture will be slightly softer but still sliceable after freezing overnight.
for short-term storage, keep the cheesecake covered in the fridge for a day after freezing.
the filling will stay creamy, but because it’s no bake, the texture may soften slightly over time.
for the firmest texture and cleanest slices, the freezer is the best option.
you can freeze the whole cheesecake or individual slices, tightly wrapped, for up to one month.
when ready to enjoy, let it thaw in the fridge for several hours or at room temperature for about 30 minutes.
if you love No Bake Healthy Autumn Bliss Cheesecake, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Nourishing Banana Date Cobbler With Homemade Ice Cream
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
are you going to make No Bake Healthy Autumn Bliss Cheesecake!?
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10
servings25
minutes351
kcalAPPROXIMATE MACROS per slice
macros (per slice, 10 slices)
351 calories
36g carbs
19g fat
11g protein
4g fiber
base
1 1/4 cups simple mills honey thins (or similar gf cookies), crushed into crumbs
1 cup pecans
6–7 medjool dates, pitted and softened in hot water 10 min, then drained
3–4 tbsp milk of choice (dairy or dairy-free, add more if mixture is too dry)
pinch of sea salt
filling
12 oz cream cheese, softened
1/2 cup plain greek yogurt (2% or whole for sturdiness)
1/2 cup cottage cheese (2%)
1 cup pumpkin puree
1/2 cup vanilla protein powder (whey or creamy plant-based)
1/3 cup honey
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
pinch of sea salt
date caramel topping
1 cup medjool dates, pitted and softened in hot water 10 min, then drained
1/3–1/2 cup milk of choice (add gradually for desired thickness)
1 tsp vanilla extract
pinch of salt (optional, for salted caramel flavor)
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
This looks really yummy.
thank you!!