If you love Fall flavors, this vegan pumpkin cheesecake nice cream recipe is about to be your new favorite sweet treat!
This recipe blends Fall/Autumn spices, creamy coconut, sweet bananas, and roasted sweet potato into a dessert that feels indulgent yet is completely healthy.
Best of all, you only need a blender or food processor to make this no-bake, dairy-free frozen treat in minutes.
Why You’ll Love Pumpkin Cheesecake Nice Cream
Pumpkin cheesecake nice cream tastes like dessert but is made from nutrient-dense, whole food ingredients that support your body and mind.
It’s dairy-free, vegan, naturally sweetened, and perfect for anyone craving pumpkin spice flavors in a healthy frozen dessert.
This nice cream pairs beautifully with my dairy-free whipped cream, making it extra dreamy for fall evenings or cozy mornings.
Whether you’re binging Gilmore Girls or watching Practical Magic, it’s the ultimate autumn comfort food with a healthy twist.
Health Benefits of Pumpkin Cheesecake Nice Cream
Pumpkin cheesecake nice cream is rich in vitamins, fiber, and antioxidants thanks to bananas, sweet potatoes, dates, and warming spices.
Bananas provide natural creaminess and potassium, helping with energy balance and muscle recovery.
Sweet potato offers beta-carotene, vitamin A, and fiber for glowing skin, healthy digestion, and long-lasting fullness.
Coconut cream and almond butter add healthy fats for satiety, while pumpkin spice supports digestion and inflammation balance.
Fresh ginger boosts circulation, aids digestion, and adds a vibrant kick to this recipe’s warming fall flavors.
Ingredients You’ll Need
(scroll down for full recipe at the bottom of post)
To make pumpkin cheesecake nice cream, you’ll need:
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Bananas, frozen
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Roasted sweet potato, frozen (you can substitute roasted pumpkin or canned pumpkin for this recipe and freeze into cubes using these silicone molds before making your nice cream)
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Almond butter (I recommend a smooth, unsalted like this one! but really any almond butter will do)
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Medjool dates (make sure they are pitted, I LOVE these ones, they have amazing health benefits and depth to the sweetness of the recipe)
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Pumpkin pie spice (this really is the secret ingredient! if you don’t have access to this you can add some cinnamon with a little clove and/or nutmeg if you have -these are also two spice brands I use & love: Simply Organic version & Frontier)
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Fresh ginger (again, this really makes it but you can also sub about 1/8 tsp of ground ginger or just use the pumpkin pie spice in this recipe!
Why Use Roasted Sweet Potato Instead of Pumpkin
Many pumpkin desserts use canned pumpkin, but roasted sweet potato creates a richer, sweeter, and creamier flavor!
Roasting caramelizes the natural sugars, creating a base that feels decadent and cheesecake-like without dairy or refined sugar.
If you prefer, canned or fresh pumpkin works too, but sweet potato truly elevates this nice cream in my opinion.
How to Roast and Freeze Sweet Potato
Place a whole sweet potato in the oven at 450F for 45 minutes to one hour until soft and caramelized.
Once cooled, peel, slice, and freeze overnight to use as the perfect base for pumpkin cheesecake nice cream.
Tips for a Perfect, Creamy Pumpkin Cheesecake Nice Cream
Use ripe bananas before freezing for a naturally sweet and creamy base. They should be yellow with some brown spots, too too brown or green.
If your blender is not high-speed, grate the ginger to ensure smooth blending and a consistent texture.
Adjust coconut cream for thickness—start with less and add more if you prefer a softer texture.
For extra tang, you can add a small squeeze of lemon juice to mimic cheesecake flavor.
How to Serve Pumpkin Cheesecake Nice Cream
Pumpkin cheesecake nice cream is perfect for dessert, an afternoon pick-me-up, or even a festive breakfast!
Serve with granola (check out my Spiced Maple Granola), pecans, or a drizzle of almond butter for breakfast or my dairy free whipped cream for dessert. 🙂
Pair with hot tea or apple cider for seriously cozy seasonal vibes!
Storage and Serving Ideas
Pumpkin cheesecake nice cream tastes best fresh but can be frozen for later.
If storing, allow it to soften on the counter 10–15 minutes before scooping.
Then top with nuts, granola or dairy free whipped cream.
This pumpkin cheesecake nice cream is a healthy, creamy, and fall-inspired treat that satisfies cravings without compromising on health benefits.
Enjoy it for breakfast, dessert, or anytime you want the cozy flavors of pumpkin spice in a nourishing way.
Some other Fall Recipes you might LOVE:
Fall Harvest Salad
Chopped Fall Salad
Stuffed Acorn Squash with Wild Rice Stuffing
Apple Pie Rice Paper Dumplings
Apple Pie Ice Cream
Vegan & Gluten free Pumpkin Pie
Don’t forget to top it with dairy free whipped cream for the ultimate fall indulgence.
Vegan Pumpkin Cheesecake Nice Cream
Ingredients
- 2 bananas sliced and frozen
- 1/4 cup coconut cream
- 1 cup frozen roasted sweet potato
- 1 1/2 tablespoons almond butter
- 2-3 medjool dates pitted (adjust for desired sweetness)
- 1/2 teaspoon pumpkin pie spice
- 1 inch piece of ginger grated
- 1/2 teaspoon vanilla extract
Instructions
- Roast sweet potato: Preheat oven to 450°F. Place whole sweet potato on a baking sheet. Roast 45–60 minutes until tender.
- Cool completely, peel, slice, and freeze overnight.
- Shortcut option: Use canned pumpkin. Scoop into ice cube trays, freeze solid, then use in place of sweet potato.
- Add frozen bananas, coconut cream, frozen sweet potato (or pumpkin cubes), almond butter, dates, pumpkin pie spice, ginger, and vanilla to a blender or food processor.
- Blend until smooth and creamy.
- Scoop into cups or bowls and top with dairy-free whipped cream.
- Enjoy!
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