If you’re looking for an indulgent, yet easy (and no-bake!) dessert that captures the essence of Fall, look no further!
This vegan and gluten-free superfood pumpkin cheesecake is ultra-creamy, autumn-spiced, maple-kissed, and is luscious in texture!
And as much as I personally love ALLLL the squash, this dessert doesn’t have that typically in-your-face pumpkin flavor and texture you get from pumpkin pie. It’s much more subtle, and rather refreshing!
And like many of my other desserts, it’s not crazy sweet. There’s just enough maple to highlight the other delightful flavors without overpowering them =)
Although you can substitute coconut oil for the cacao butter if necessary, this is a dessert I absolutely recommend going the cacao butter route for, as it stays nice and firm at room temperature! Hallelujah!
Note that other no-bake crusts will work here, I just have a personal love this “graham cracker” version I created back in the spring 😉
I hope your Fall has been everything you wish. For me that means slow mornings, lots of chai tea, and loads of pumpkin, apple, and maple treats!
And make sure to pin this cheesecake for Thanksgiving, or another seasonal festivity!
Raw-ish Vegan Superfood Pumpkin Cheesecake
Graham Cracker Crust
(Makes 2 – 6” crusts – double the filling or save the remaining crust for future use)
1 1/2 c rolled oats
1 c unsweetened coconut flakes
1/2 c macadamia nuts or cashews
8 large Medjool dates (or 1 c dried dates), soaked and drained
1/8 tsp sea salt
In a high-speed blender, blend the oats and coconut to nearly a flour. Add everything else but the dates and blend. The mixture should look like sand. Add the dates and blend until a dry “dough” is formed. It should stick together without being wet. Add 1-2 tsp water if necessary.
Press half the mixture into a parchment lined 6 inch springform pan or tart pan. Refrigerate while making the filling.
1 3/4 c cashew pieces* (soak 8 hours for best results)
1/4 tsp pink sea salt
1/2 c melted cacao butter (cannot substitute)
1/3 c maple syrup or coconut nectar
1 tsp homemade vanilla extract
2 tbsp fresh orange juice
1/2 c pumpkin puree, or grated carrot for 100% raw
1 tsp pumpkin pie spice or 1 drop each ginger and clove essential oil
1 drop Cinnamon Bark essential oil
For topping: toasted pepitas or pecans
Blend all the filling ingredients except the pumpkin in a high-speed blender (no need to wash after the crust) until smooth and creamy.
Pour half the mixture into a bowl and add pumpkin or carrot to the blender. Blend until smooth and creamy.
Layer the white and orange fillings as desired, using a toothpick to create a swirl on the surface.
Top with nuts or seeds.
Cover and chill for at least 8 hours before removing from pan and cutting.
Delicious served with a drizzle of homemade chocolate sauce or coconut butter!
*After soaking the cashews you should have a heaping 2 cups.
Note: This post is not sponsored and all thoughts are my own. However, this post does contain Amazon affiliate links that help support my blogging. If you click through and purchase via my affiliate link I will receive a small commission from Amazon. Thank you for your support!