A raw cheesecake bursting with Fall flavor!
Free of dairy and refined sugars, this version is lighter than traditional cheesecake, but every bit as satisfying.
Raw Pumpkin Cheesecake
Fills one 4″ springform pan, plus a little extra for taste-testing
Adapted from my Classic Raw Cheesecake
1/2 cup + 2 Tablespoons raw cashew butter
1/2 cup carrot puree
1 1/2 teaspoons pumpkin pie spice
2 teaspoons fresh lemon juice
2 soft medjool dates
2 1/2 Tablespoons raw honey
1/4 teaspoon fine sea salt
If you’re making your own cashew butter, begin by blending 2 cups of cashews into a high-powered blender, like a Vita-Mix, on the “low” setting until smooth and creamy.
Measure out a half cup of cashew butter, and save the leftovers in an airtight container in the fridge. You can also skip this step, and use a store-bought raw cashew butter, such as Artisana.
Next, prepare your carrot puree. I tossed about 1 1/2 cups of organic baby carrots into my Vita-Mix, and blended them on low for about one minute, tamping them down along the way:
Note: Those of you without a high-powered blender might want to lightly steam your carrots first to soften them, then puree in a food processor.
You may have a little extra carrot puree leftover, which you could save for another dish or smoothie.
With your carrot puree and cashew butter ready, combine all the ingredients into a mini-food processor.
Process until smooth and creamy, scraping down the sides occasionally.
Looks like Pumpkin Pie filling, right?
Be sure to adjust the flavors to taste. The best thing about making raw food is that you can always taste and adjust as you go!
Once the flavor is to your liking, pour the batter into a greased, or lined, 4″ spring-form pan.
(I usually use plastic wrap as a pan liner, instead of greasing the pan, to save on clean-up!)
Then place your “cheesecake” in the freezer to set overnight.
You may have a bit of leftover batter, which I like to freeze in a separate dish for future snacking.
The next day, your Pumpkin Cheesecake should be ready to serve!!
(See those creases in the sides of my cheesecake? That’s from the plastic wrap. Not-so-pretty for serving company, so keep that in mind… not that they’ll notice once they taste it!)
Slice and serve IMMEDIATELY from the freezer–> the texture is perfect when it’s been frozen!!
Raw Pumpkin Cheesecake
- 1/2 cup + 2 Tablespoons raw cashew butter
- 1/2 cup carrot puree
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons fresh lemon juice
- 2 soft medjool dates
- 2 1/2 Tablespoons raw honey
- 1/4 teaspoon fine sea salt
- If you're making your own cashew butter, throw 2 cups of cashews into a high-powered blender, like a Vita-Mix, and blend on low until smooth and creamy.
- Measure out a half cup of cashew butter, and save the leftovers in an airtight container in the fridge. You can also skip this step, and use a store-bought raw cashew butter, such as Artisana.
- Prepare your carrot puree. I threw about 1 1/2 cups of organic baby carrots into my Vita-Mix, and blended them on low for about one minute, tamping them down along the way. (You may have a little extra puree from this amount of carrots, be sure to measure after blending.)
- Throw all of your ingredients into a mini-food processor and process until smooth and creamy, scraping down the sides occasionally. Adjust the flavor to taste.
- Pour batter into a greased 4" springform pan, or a pan lined with plastic wrap. Place your "cheesecake" in the freezer to set overnight.
- Slice and serve IMMEDIATELY from the freezer! The texture is perfect when frozen.
Hope you all enjoy!!
You all may be wondering why I chose to use CARROTS instead of pumpkin… well, I had a couple of reasons.
1. I find the taste of raw squash unpalatable. It may just be me, but I just don’t care for it.
2. I like my raw desserts to be properly combined, so that they are easy to digest, and will leave my body cleanly. Squash + Cashews aren’t a good combo, but carrots are perfect since they’re “neutral!” Yes, you can taste the slightest “hint” of carrot, but it’s not overpowering, and blends well with the Pumpkin Pie spice! (*Even cooked, carrots are neutral, so if you need to steam them to get a smooth puree, go for it!)
*Edited to add: My husband tried the Pumpkin Cheesecake last night, and he LOVED it!! He didn’t even believe me when I told him I used carrots instead of pumpkin. So, I guess the carrot puree will even fool some “picky” eaters!
Also, I didn’t feel like preparing a crust for my cheesecake this time–> my family actually always served crust-less Pumpkin Pie, so that’s what I’m used to. But feel free to use the crust recipe from my traditional Raw Cheesecake recipe if you like! It would be a very tasty addition.
Reader Feedback: Do you have any favorite dishes that you’ve made healthier versions of? Do you have any entree or dessert “requests” that you’d like to see me make healthier and/or raw versions of?