Raw Pumpkin Cheesecake

This ‘Raw Pumpkin Cheesecake’ is no-bake with a raw ‘shortbread’ type base and a pumpkin pie ‘cheesecake’ filling. Perfect for the season! 

Raw Pumpkin Cheesecake

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It’s Autumn, it’s nearly Halloween, so of course, it’s all about the Pumpkin at the moment.


I’m sure you will have seen an abundance of Pumpkin recipes coming at you left right and centre!…Well, here is another one for you 😀

I previously posted Pumpkin Scones which I made using canned Pumpkin Puree from the previous year, and it really is scary to think how long a can will last! Well, again this Raw Pumpkin Cheesecake, uses canned Pumpkin Puree, which of course is soooo much easier than carving a Pumpkin and scooping out all the flesh and separating the seeds from the flesh! I remember doing this for the first-time last year with my Partner, and I did make a lot of yummy things with the Pumpkin flesh so it was worth it, but canned Pumpkin Puree is without a doubt 1000% easier! Be careful not to use Pumpkin Pie filling though, you want the puree which is just Pumpkin and nothing else!


Prior to last year, I hadn’t made anything with Pumpkin!! But this fruit (admittedly I had to Google that to double check!), I consider to be one of the amazing plant-based things we can do so much with, just like bananas, courgettes, beetroot, chickpeas, sweet-potatoes etc. which aren’t just for consuming as they are, but they act as a great ingredient in cooking and baking alike, where they can be hidden to create amazing recipes such as brownies, blondies, sweet and savoury breads and so on.

This ‘Raw Pumpkin Cheesecake’ is a no-bake ‘cheese’ cake recipe because personally, I much prefer no-bake and I’ve actually only ever made one baked cheesecake, so I think I may work on that one, however this recipe is delicious and perfect as a no-bake cheesecake which is set in the freezer until firm.


For this ‘Raw Pumpkin Cheesecake’, I have used my favourite no-bake ‘shortbread’ type base which I consider to be as raw as possible using:

  • Raw cashew nuts – soaked and drained
  • High-quality Organic coconut-oil
  • High-quality Grade A Organic maple-syrup
  • Homemade almond butter – using just raw roasted almonds, a pinch of sea salt and a little oil if necessary

Next, is the ‘cheese’cake filling, which again is as raw as it can be using the best plant-based ingredients:

  • Coconut cream – which is the top thick part of a chilled can of full-fat coconut milk),
  • Canned pumpkin puree and pumpkin pie spice mix to create an authentic pumpkin pie style filling
  • Sweetened with a little coconut sugar – though this could be left out if desired for less sweetness
  • Cornstarch, spelt flour and agar powder are all used to set and bind the filling

The creamy processed filling is then smoothed atop the no-bake base and placed in the freezer to firm up, which is best left for a minimum of 4 hours and then removed from the freezer for 20-30 minutes before slicing and serving at a chilled temperature. This Raw no-bake ‘Cheese’cake is plant-based, refined sugar-free, refined flour-free and dairy-free, making it suitable for a number of diets including Vegan and Gluten-free.

If you love ‘Cheese’cake as much as I do, then try out some of my other recipes:

Raw Vegan Coconut and Berry Chocolate Cheesecake

Raw Vegan White Chocolate and Strawberry Cheesecake

Caramel Apple Vegan Cheesecake

Blueberry Cheesecake Crumble Bars


I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Raw Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert, No-bake
Serves: Serves 8
Ingredients
Base
  • 2 cups cashews, soaked and drained
  • pinch salt
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp almond butter
  • ¼ tsp vanilla extract
  • Flour if needed (I used 2 tbsp spelt flour)
Filling
  • 1 cup coconut cream (thick part from a can of chilled coconut milk)
  • 1 cup pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 2 tbsp coconut sugar
  • ½ tbsp cornstarch
  • 2 tbsp spelt flour
  • ½ tsp agar agar powder
Instructions
  1. Firstly, line a circular springform pan with parchment paper or use a circular silicon dish as I did. Set aside.
  2. In a food processor, add the cashew nuts and salt and process until they form a flour-like
  3. texture.
  4. Then add the remaining base ingredients and blend until they clump together and are smooth.
  5. Add flour a tbsp. at a time, if the mixture seems too wet. Remove the mixture from the
  6. processor and press firmly and evenly into the dish and place in the freezer whilst you make
  7. the filling.
  8. Next, wipe out the food processor and make the filling by placing all the ingredients
  9. in the processor and blend until completely smooth and combined, stopping to scrape down
  10. the sides as necessary.
  11. Once blended, remove from the processor and spread evenly over the base.
  12. Place in the freezer to set for 4 hours or overnight.
  13. Remove from the freezer and allow to sit for 30 minutes before slicing.
  14. Best stored in the freezer in an air-tight container and removing a slice 30 minutes before you wish to eat it or you can place in the fridge for a day, but it will be a lot softer.

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