Raw, Gluten Free, Dairy Free Pumpkin Cashew Cheesecake - Goodness Me!

Raw, Gluten Free, Dairy Free Pumpkin Cashew Cheesecake

by Katie Mitton October 03, 2014 6 Comments

Raw, Gluten Free, Dairy Free Pumpkin Cashew Cheesecake

A fantastic alternative to pumpkin pie as a thanksgiving dessert.  

 

Crust:

1 tbsp. unsweetened shredded coconut
1/4 cup raw cashews
20 medjool dates, pitted

Filling:

3 cups raw cashews - soaked for at least 12 hours
1 1/2 cups cooked or canned pumpkin
1 cup maple syrup or honey
1 tbsp. blackstrap molasses
3/4 cup melted coconut oil
2 tsp. cinnamon
2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

Coconut Cream Topping:

1 can full fat coconut milk - placed in refrigerator or at least 12 hours
1/4 cup maple syrup  

For crust, grease a 10" springform pan with coconut oil.  Sprinkle coconut on bottom of pan.  In food processor bowl, combine nuts and dates.  Process until coarse.  Remove and gently press over coconut layer until even.  Set aside.

For filling, place ingredients in bowl of food processor.  Process until smooth.  Pour on nut crust.  Cover with plastic wrap and freeze for a few hours or overnight.

For coconut cream topping, open can and spoon coconut meat into a cold bowl.  (Reserve coconut water, from the bottom of the can, for your smoothie.)  With cold beaters, beat coconut mixture.  Add in maple syrup.  When mixture is fluffy, pour onto frozen cashew cake and put back in freezer for a couple of hours.

3 hours before serving, remove cheesecake from the freezer.  Place on serving platter and remove rind of springform pan.  Place whole pecans all along edge of cheesecake.  Place in refrigerator for 3 hours.

Raw cheesecake can stay in freezer for weeks.  Slice off a piece when desired.




Katie Mitton
Katie Mitton

Author


6 Responses

Katie Mitton
Katie Mitton

October 05, 2016

Hi Ang, it makes it just sweet enough! You could try to cut down the amount but I would not reduce it by too much as I am not sure how it would affect the consistency. Let us know how it goes!

Ang
Ang

October 03, 2016

This looks incredible!! Would the 1 cup of syrup make this exceptionally sweet? I’m wondering if I can reduce the amount?
Thanks!

annette
annette

March 01, 2016

what is the nutritional profile? i always like to know. thanks so much.

Joanne Lowe
Joanne Lowe

March 01, 2016

I’m wondering what I can substitute for the flaked coconut in the crust. I’d really appreciate your help…

Thanks so much,

Joanne

Katie Mitton
Katie Mitton

March 01, 2016

Hi Joanne, I think you would be fine to substitute for the coconut, as it is a small amount (1 tbsp). Feel free to experiment and see what works :)

Katie Mitton
Katie Mitton

March 01, 2016

Hi Annette, unfortunately we don’t have the nutritional profile available… but we do know it’s healthy, full of healthy fats and so delicious!

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