I’ve been wanting to make a raw pumpkin cheesecake forever. Well, for the last couple of years, anyway 😉 So, I finally did it.
Raw Pumpkin Cheesecake
1/2 c almonds, soaked
8 jumbo dates (or about 10 regular size)
1/2 c cashews, soaked
2/3 – 3/4 c pumpkin puree (puree raw pumpkin to keep it raw or use cooked puree if you don’t care)
1 TBSP maple syrup (or another liquid sweetener to keep it raw)
1 TBSP chia seeds (grind into meal first if you don’t like the mouth feel of chia seeds)
1 tsp vanilla
First, make the crust by processing the almonds and the dates together until they begin to form a giant, sticky ball. If your food processor isn’t very powerful or is on the small end, process the almonds first, or use almond meal. Press the mixture into a glass container.
Next, make the filling by combing all of the ingredients in a blender and blend until smooth. Alternately, make cashew cream by blending the soaked, rinsed cashews, liquid sweetener, and vanilla until smooth then fold in the pumpkin and chia seeds. Add the cheese cake mixture to the top of the almond crust and refrigerate until firm.
Note: Don’t store this in the freezer unless you aren’t going to eat it for a while (as in days or maybe a week or more) because the water content of the pumpkin makes it rock hard in the freezer. The fridge will keep your cheese cake nice and fresh – but it won’t last long enough to worry about 😉
If you have extra pumpkin left, you can use it to make pumpkin pudding by just making the filling and eating it without letting it firm up in the fridge, or you can try making pumpkin parfait by alternately laying the crust mix with the filling mix. Then there’s pumpkin lattes, pumpkin muffins, pumpkin balls, pumpkin bites, pumpkin custard, pumpkin smoothies…I could go pumpkin crazy!
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