Raw Vegan Pumpkin Cheesecake

This raw vegan pumpkin cheesecake recipe has been shared with us by Dietitian & Nutritionist, Rebecca Gawthorne (otherwise known as @nourish_naturally). Rebecca scored a spot on our list of Top 50 Instagram accounts to follow for healthy food inspiration a while back!).

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.

INGREDIENTS:

Filling:

  • 1 1/2 butternut pumpkins
  • 2 cups raw cashews
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil

Crust:

  • 1 cup dates, pitted & chopped
  • 1/2 cup raw almonds, ground
  • 1/2 cup raw pecans, ground
  • 1.5 cup raw walnuts, ground
  • ½ cup shredded coconut

raw vegan no bake pumpkin cheesecake

INSTRUCTIONS:

Crust:

  1. Combine all ingredients in blender until combined forming a sticky “dough”.
  2. In a 12inch tart pan, pour crust mixture into the bottom and spread evenly, firmly pressing around the sides of the tart pan until a thick bottom layer has been created.
  3. Freeze for at least 3 hours & while you are waiting for the crust to harden, start making the filling.

Filling:

  1. Chop, steam & mash pumpkin. Allow to cool.
  2. Combine all ingredients in blender starting with the cashews, then add remaining ingredients.
  3. Set mixture aside in fridge.
  4. Once crust is chilled, pour filling into the pan & spread evenly.
  5. Freeze cheesecake for 2 hours & thaw at room temp for 30 minutes prior to serving. Enjoy!

RELATED: Raw Vegan Berry Swirl Cheesecake

Cooking notes: 

  • Serve on it’s own or sprinkled with some pepitas, or coconut & pomegranate, or pecans placed around the edges for effect. Optional to serve with some delicious whipped coconut cream or cashew nut cream!
  • Make mini vegan pumpkin cheesecakes by using ramekins or a muffin tin to make individual cakes.
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Connect with Rebecca on Instagram or her website.

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