Rich, silky, and perfectly spiced, this no-bake cheesecake blends Farmer’s Market Organic Pumpkin Purée with Cha’s Organics Coconut Milk for a naturally creamy, dairy-free dessert. Poured into a ready-to-use Mi-Del graham crust and chilled to perfection, it’s the ultimate effortless holiday treat — no oven required!

Ingredients for No-Bake Pumpkin Cheesecake

• 1 Mi-Del Graham-Style Pie Crust (ready to use)
• 1 cup raw cashews, soaked 4–6 hours (or boiled 10 min for quick soak)
• 1 cup Farmer’s Market Organic Pumpkin Purée
• ½ cup Cha’s Organics Coconut Milk (full-fat, shaken)
• ¼ cup maple syrup (or to taste)
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, allspice, clove)
• 1 tsp vanilla extract
• Pinch of salt
• 2 Tbsp melted coconut oil (for firm texture)
• Optional: ¼ cup Cha’s Organics Coconut Cream (for extra richness and firmness)

Directions for No-Bake Pumpkin Cheesecake

1. Prepare the crust:
   
   
2. Remove the Mi-Del Pie Crust from its packaging and set aside. No baking needed!
   
   
3. If desired, place the crust in the freezer while making the filling to help it firm up.
   
   
4. Make the filling:
   
   
5. In a blender or food processor, combine soaked cashews, Farmer’s Market Pumpkin Purée, Cha’s Coconut Milk, maple syrup, pumpkin spice, vanilla, salt, and melted coconut oil.
   
   
6. If using Cha’s Coconut Cream, add it now for extra thickness and flavor.*
   
   
7. Blend on high until the mixture is smooth and creamy. Taste and adjust sweetness or spice as needed.
   
   
8. Assemble & chill:
   
   
9. Pour filling into the Mi-Del Pie Crust and smooth the top with a spatula.
   
   
10. Tap gently to remove any air bubbles.
    
    
11. Chill in the refrigerator at least 4 hours (or overnight) until set.
    
    
12. Serve:
    
    
13. Top with whipped coconut cream, toasted pecans, or coconut flakes before slicing.
    
    
14. Keep refrigerated (up to 5 days) or freeze individual slices for later.