Raw Pumpkin Cheesecake 7


Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake

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

Crust

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.

Cheesecake Filling

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.

Pumpkin CheesecakeFor 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.

The cheesecake is delicious all by itself, and also great when paired with the Raw Cranberry Sauce or topped with Raw Whip Cream.

 

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.

Enjoy your new holiday tradition!
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7 thoughts on “Raw Pumpkin Cheesecake

  • corinna

    SO Happy to have found your site. It all sounds YUMMY! I was wondering how you would suggest making a raw (Meyer :-)) LEMON cheesecake. We love to use our delicious lemons. And at the risk of sounding annoying, I just discovered that Jakon syrup is even better than agave and would like to use it instead of agave. Do you think the proportions would be the same? thank you so Very much. Corinna

  • Elysse

    Hello I have a question?! I’m very excited to have my first taste at creating a raw dessert! For Thanks giving<3 I'm interested in whatever tips you may have for substituting the raw coconut meat. It may be hard to find that for it's a seasonal order. Or do you know a good place to order raw coconut meat? That's not outrageously expensive. Thank you, love your site, newsletters and radiant love!

    • Melissa Cantrelle Post author

      Hi Elysse! I get my young coconuts from Asian stores and I often find frozen young coconut meat there too. If you can get young coconuts at any other time of year you can also freeze it yourself. I’ve not yet found any online resources for young coconut meat that beat an Asian store’s prices.
      As for replacement options, in the raw pumpkin pie filling you could probably make it work with Irish moss gel. Instructions for making the gel are in this Chocolate Mousse recipe: http://www.lovingsuperfoods.com/blog/raw-recipes/desserts/chocolate-mousse-pudding-with-irish-moss
      I recommend you use a 1/3 Cup of Irish Moss Gel instead of the coconut meat from 1 young coconut. Let me know if you try this replacement and how it works for you. Happy Uncooking!

  • Linda Gera

    Can you substitute Coconut oil for coconut butter? I have never seen coconut butter. I have purchased coconut oil, coconut sugar, coconut flour.
    Something a whole foods carries?

    Thanks!
    Lynda

    • Melissa Cantrelle Post author

      Hi Lynda, Whole Foods will definitely carry Coconut Butter and it is very different than coconut oil – it’s much thicker. I wouldn’t substitute any other coconut product. If you can’t find Coconut Butter the next closest thing would be a thick nut butter like Cashew Butter or Sesame Butter/Tahini (which is more bitter).