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.
taste
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.
texture
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.
nutritional benefits & wholesome ingredients
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.
protein power
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.
substitution options
- cookies: if you can’t find simple mills honey thins, try any gluten free graham-style or shortbread cookies.
- nuts: pecans can be swapped with walnuts or almonds.
- sweetener: honey can be replaced with maple syrup or even a sugar-free liquid sweetener if you prefer.
- protein powder: vanilla pea protein blends best, but a creamy whey protein works too. if yours is very absorbent, add a splash more milk to the filling.
- cream cheese/cottage cheese: you can use all cream cheese if you prefer a more classic and luxurious cheesecake flavor, or stick with the combo for extra protein and lighter texture.
vegan version
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.
storage
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!?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Ingredients
Method
- Make the Crust
- In a food processor, pulse the cookies, pecans, and dates until crumbly. Add 3 tablespoons of milk and blend until the mixture becomes sticky and holds together when pressed. Add additional milk, 1 tablespoon at a time, if needed.
- Press the mixture firmly and evenly into the bottom of an 8- or 9-inch springform pan lined with parchment paper. Transfer to the freezer while you prepare the filling.
- Make the Filling
- In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt, cottage cheese, pumpkin purée, protein powder, honey, pumpkin pie spice, vanilla, and sea salt.
- Blend until creamy and mostly smooth. It’s okay if a little texture from the cottage cheese remains. Taste and adjust the sweetness or pumpkin pie spice as desired.
- Assemble the Cheesecake
- Pour the filling over the chilled crust and smooth the top into an even layer. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
- For extra-clean slices, transfer the cheesecake to the freezer for 1–2 hours before slicing.
- Make the Date Caramel
- Add the softened dates, â…“ cup milk, and vanilla to a high-speed blender or food processor. Blend until completely smooth and creamy.
- Add additional milk, 1 tablespoon at a time, as needed to create a thick but pourable caramel consistency. Refrigerate until ready to serve.
- Serve
- Spread or drizzle the date caramel over the chilled cheesecake. If desired, finish with a sprinkle of toasted pecans. Slice and enjoy!
Notes
Protein: ~14 g
Carbohydrates: ~40 g
Fat: ~20 g
Fiber: ~5 g
This looks really yummy.
thank you!!