What could be better than pumpkin pie at the holidays? Raw Pumpkin Cheesecake of course!
We made this for our raw Thanksgiving meal and everyone voted this the best cheesecake yet. We expect you and your dinner guests will agree.
Raw Pumpkin Cheesecake
3 Cups Walnuts (soaked and re-dehydrated is best)
3/4 Cup Medjool Dates (pitted)
¼ tsp Sun Fire Salt
1 tsp Ground Vanilla Bean
Make the crust by grinding the nuts in a food processor and pulsing until you have small crumbles. Add the salt, vanilla and dates (a few at a time) and process until a dough begins to form. Spread the crust over the bottom of a spring form pan and press it into the pan.
1 Cup Vanilla Agave Nectar
1/2 Cup Lemon Juice
1/4 Cup Coconut Butter
1 Tbsp Ground Vanilla Bean
1 Tbsp Lecithin
3 Cups Cashews soaked for 4 hours and rinsed
1/2 Cup Water
Make the cheesecake filling by combining all but the cashews and water ingredients into a blender and blending on high until smooth. Then add the cashews and water and blend on medium until smooth (on a Vitamix, keep it at about the 7 speed to avoid overheating). Pour the filling into the spring form pan on top of the crust and set aside. (Alternatively you can pour the filling into a mixing bowl if you want to make sure the pumpkin pie filling is mixed into the cheesecake more uniformly).
Pumpkin Pie Filling:
1 Cup Coconut Milk
1 Young Coconut
1/2 Cup Baby Carrots
1 Cup Dates
1/2 Tbsp Cinnamon
1 tsp Pumpkin Pie Spice
1.5 Tbsp Psyllium Seed Powder
Crack open the young coconut and reserve the water for other uses (great to drink straight or add into smoothies). Scoop out coconut meat and make sure it is free of shell debris.
Put the coconut milk, coconut meat, carrots, and pitted dates into a high powered blender and blend until smooth. Then add the spices and psyllium seed powder and blend until mixed well.
For a marbled cheesecake, pour the pumpkin pie filling on top of the cheesecake filling in the spring form pan and use a spatula to dip the pumpkin pie into the cheesecake filling, making swirling motions with the spatula. You should have enough pumpkin pie filling to have a thin layer on top as well.
For a fully integrated pumpkin cheesecake, mix the pumpkin pie into the cheesecake either in a separate mixing bowl or continue to mix gently in the spring form pan until well blended.
Freeze the cheesecake for about 4 hours before serving. Keep in the freezer when not being eaten.
Want to Superfood Upgrade It?
- Add some Maca to the cheesecake filling – about 2 tsp should be enough for a caramel-like flavor and all the hormonal and libido benefits of maca 🙂
- Add some Mesquite Powder to the pumpkin pie spices and/or the crust – about 1 tsp should be enough for a cinnamon-chai flavor and the added mineralization of mesquite
- Substitute some Lucuma Powder in place of some of the dates or agave in the pumpkin pie or cheesecake fillings. Lucuma is not quite as sweet, even lower glycemic, and high in iron and b vitamins. We suggest you replace only up to 1/4 of the other sweeteners with Lucuma since it’s dryness may slightly alter the consistency of the recipe.
Get ALL of the Loving Superfoods Raw Vegan Holiday Recipes
(Meals & Desserts for Halloween, Thanksgiving & Christmas)
in a printable PDF download for just $5