"Raw" Pumpkin Cheesecake

November 20, 2015
A nutritious and delicious addition to the holidays.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
Vegan
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I know when a recipe is really good when after I serve it my house is quiet. That's what happened with this almost raw pumpkin cheesecake. After 4 attempts (yep, 4) I finally figured this recipe out and it was totally worth it! Not just for the few moments of peace and quiet while everyone was busy eating, but because this is pretty simple to make and a delicious addition to the holidays! For anyone wondering why I put quotations around the raw in the title it's because I used canned pumpkin, so it's technically not a legit 100% raw recipe. And letting the cheesecakes melt just a little before eating helps them really get to that cheesecake texture. Happy Thanksgiving!

Crust

Ingredients

  • 3/4 cup raw pecans or walnuts
  • 1 teaspoon cinnamon
  • 1 teaspoon maple syrup, preferably grade B
  • 6 large medjool dates
  • Pinch sea salt

Steps

  • Lightly grease a 12 regular size muffin cups, set aside
  • Pulse pecans/walnuts in food processor until finely chopped, set aside
  • Combine dates, maple syrup, cinnamon and salt in food processor and blend until paste forms 
  • Stir date mixture and pecans/walnuts together
  • Divide “crust” evenly between the 12 muffin cups and using your fingers press crust down into the cups, put in freezer while you make the filling (See Pumpkin Cheesecake filling below.)

Pumpkin Cheesecake Filling

Ingredients

  • 2 cups raw cashews, soaked 4-6 hours
  • 1 cup pureed pumpkin
  • 1/2 cup apple juice
  • 1/2 maple syrup, preferably grade B
  • 2 tablespoons lemon juice, about 1 lemon
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/4 teaspoon sea salt

Steps

  • Combine everything in a blender 
  • Blend until smooth. Try to blend as smooth as possible the texture makes a big difference in this recipe. 
  • Pour the filling over the crust in the muffin cups
  • Put back in the freezer for at least 4 hours, overnight is best
  • Take out of the freezer about 10-15 minutes before eating
  • Can be kept in the freezer for up to a week
Enjoy!

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