Mmm, this is when the season, and the rest of the year, becomes dessert time, all the time. Plus it’s the time for pumpkins to shine! Well, let’s join in the fun shall we?
My raw vegan pumpkin cheesecake recipe will not only satisfy the pumpkin and dessert categories, but it’s also protein packed and a bit on the healthier side!
- 1 cup raw almonds
- 3 soft dates, pitted
- 1 tbsp maple syrup
- 1½ cups cashews, presoaked overnight and strained
- 9 tbsp maple syrup
- 5 tbsp coconut oil, liquified
- 5 tbsp lime juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup fresh pumpkin (you can use pureed pumpkin, not filling)
- 1 tbsp Pumpkin Pie Spice
Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your springform pan and press down into a crust shape, making a flat, even layer on the bottom. Place in the fridge while making the filling.
Blend all filling ingredients until a very smooth, pudding like texture is achieved. Transfer most of this mixture into the pan over the crust and smooth out to make it even.
Cover the pan well with plastic wrap or aluminum foil and place in the freezer for approximately 5-6 hours or preferably overnight to set. Remove from the freezer and thaw out a little before serving (about 1 hour in the fridge or 15-20 minutes at room temp). Decorate or serve with vegan whipped cream, sprinkle with a little nutmeg and enjoy!