This raw pumpkin cheesecake is everything you need and more for a fall dessert. The crust is sweet and salty, with a nutty undertone. It pairs perfectly with the velvety cheesecake filling that brings both tangy notes and pumpkin spice sweetness to your tongue. The filling has a soft creamy texture, so be prepared to let it set for 8-12 hours before serving.
![Raw pumpkin cheesecake](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2021/11/1.png?resize=555%2C832&ssl=1)
What is in vegan cheesecake?
Traditionally the classic cheesecake is made with a graham cracker crust. The filling consists of cream cheese, sugar, eggs, and more. Since most of the ingredients in a traditional cheesecake are not vegan, vegans have developed recipes to satisfy those with a sweet tooth craving this dessert.
One way to make a vegan cheesecake is with silken tofu. It is similar to a traditional cheesecake recipe, replacing nonvegan ingredients with vegan friendly ones, then baked. These cheesecakes contain white sugar and other processed ingredients, such as vegan butter, and graham crackers. Although they are delicious, they are not the healthiest option.
The other way to make a vegan cheesecake is to create a raw vegan cheesecake. These cheesecakes are typically whole food plant-based friendly using natural sweeteners and minimally processed ingredients. Raw vegan cheesecakes have a date and nut-based crust. The filling is usually a cashew base with coconut oil, maple syrup, vanilla, and coconut milk. Each recipe varies. *This recipe is oil free and whole food plant-based!
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Is raw cheesecake healthy?
Raw cheesecake can be healthy in small portions. Since this cheesecake is mostly nuts, it contains a high amount of calories in healthy fats. Too much of this cheesecake can put you over your daily fat intake. Otherwise, they are healthier, because they are created with whole food ingredients and have minimal sugar.
How to make raw pumpkin cheesecake
Recipe:
Tools:
- Food processor
- Highspeed blender
- Spatula
- 9″ Springform cheesecake pan
- parchment paper
Ingredients:
Crust:
- 1 cup pecans
- 1 cup almond flour
- 1 1/2 cups dates
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Cheesecake:
- 1 15oz can of pumpkin puree
- 3 cups cashews, soaked and drained
- 1 cup coconut cream, from a can at room temperature
- 2 tablespoons of pumpkin pie spice
- 1/2 cup pure maple syrup
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 1/4 cup of fresh lemon juice
Toppings:
- Pecans
- Cinnamon or pumpkin pie spice
Preparation
- First, add cashews to a large bowl and cover them with hot water for 2 hours. The cashews should have room to plump up. Make sure the water is about 2 inches higher than the cashews. Cover the bowl with a cloth while cashews are soaking.
- Next, add the crust ingredients to a food processor: pecans, dates, almond flour, salt, and vanilla. Processor the ingredients on high until they are broken up evenly. This will take 3-5 minutes. When done, the ingredients should stick together when pressed together.
- Next, cut a circle of parchment paper to fit at the bottom of your springform pan and set it in the bottom of the pan. Then lock the pan making sure it’s secure.
- After that, transfer the crust mixture into the pan and lay it out evenly. Press the crust down so it forms together. You can use your fingers or the bottom of a cup. Cover and set in fridge until cheesecake mixture is done.
- Then add soaked cashews, pumpkin puree, coconut cream, pumpkin pie spice, maple syrup, salt, vanilla, and lemon juice in a highspeed blender.
- Start the blender on the lowest setting and gradually increase the speed until all the ingredients are broken down. Blend until you have a smooth mousse-like texture. This process takes 5-10 minutes, depending on your blender.
- Then, take the crust out of the fridge, uncover it and pour the cheesecake filling in the pan. Smooth out the top with a spatula. Then decorate the top with pecans and cinnamon. When you’re done recover the pan and place it back in the fridge overnight or for 8-12 hours.
- Once the cheesecake has been set, cut it into serving pieces, and enjoy!
Notes:
- This cheesecake filling is very soft and has a mousse texture after blending. Be sure to allow it plenty of time to cool and ‘set’ in the fridge before cutting.
![](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2021/11/1-1.png?resize=512%2C1024&ssl=1)
![](https://i0.wp.com/plantbasednarrative.com/wp-content/uploads/2021/11/2.png?fit=167%2C250&ssl=1)
Raw Pumpkin Cheesecake (GF, oil-free, whole food plant based, vegan)
Equipment
- Food processor
- 9 inch springform cheesecake pan
Ingredients
Crust
- 1 Cup Pecans
- 1 Cup Almond flour
- 1 and 1/2 Cups Pitted dates
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla
Cheesecake Filling
- 1 15oz Can pumpkin puree
- 3 Cups Cashews, soaked for 2 hours and drained
- 1/2 Cup Coconut cream, canned at room tempature
- 2 Tablespoons Pumpkin pie spice
- 1/2 Cup Maple Syrup
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1/4 Cup Fresh lemon juice
Toppings
- Chopped pecans
- Cinnamon or pumpkin pie spice
Instructions
- First, add cashews to a large bowl and cover them with water for 2 hours. The cashews should have room to plump up. Make sure the water is about 2 inches higher than the cashews. Cover the bowl with a cloth while cashews are soaking.
- Next, add the crust ingredients to a food processor: pecans, dates, almond flour, salt, and vanilla. Processor the ingredients on high until they are broken up evenly. This will take 3-5 minutes. When done, the ingredients should stick together when pressed together.
- Next, cut a circle of parchment paper to fit at the bottom of your springform pan and set it in the bottom of the pan. Then lock the wall of the pan making sure it's secure.
- After that, transfer the crust mixture into the pan and lay it out evenly. Press the crust down so it forms together. You can use your fingers or the bottom of a cup. Cover and set in fridge until cheesecake mixture is done.
- Then add soaked cashews, pumpkin puree, coconut cream, pumpkin pie spice, maple syrup, salt, vanilla, and lemon juice to a highspeed blender.
- Start the blender on the lowest setting and gradually increase the speed until all the ingredients are broken down. Blend until you have a smooth mousse-like texture. This process takes 5-10 minutes, depending on your blender.
- Then, take the crust out of the fridge, uncover it and pour the cheesecake filling in the pan. Smooth out the top with a spatula. Then decorate the top with pecans and cinnamon. When you're done recover the pan and place it back in the fridge overnight or for 8-12 hours.
- Once the cheesecake has been set, cut it into serving pieces, and enjoy!
Notes
- This cheesecake filling is very soft and has a mousse texture after blending. Be sure to allow it plenty of time to cool and ‘set’ in the fridge before cutting.
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