Raw Pumpkin Cheesecake

Wishing you a warm “Happy Thanksgiving!”   Enjoy the simple things in life – family, friendships, smiles!

This is a great Holiday Cheesecake that you will love!  It’s easy and healthier than most cheesecakes it’s not truly 100% raw since the pumpkin is cooked.


  • 2 cups almonds
  • 1/4 coconut oil
  • 8 to 10 dates (to your sweetness)

Blend almonds until very small pieces add coconut oil and pitted dates – Blend until mixed well but not smooth.

Line pan with coconut oil and pour crust – smoothing out with a spoon.  Place in freezer until filling is ready – approximately 30 minutes.


  • 1 1/4 cup cooked pumpkin puree
  • 1 cup cashews (soak for 1 hour)
  • 1/2 cup almond milk (I used coconut water)
  • 1/4 cup maple syrup
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup coconut oil

Blend in high speed blender until completely smooth.  Pour mixture over crust.

Optional:  you can make a raw chocolate sauce drizzle over top and use a toothpick to stir around

Raw Chocolate or Carob Sauce (makes 1 cup)

  • 1 cup cacao powder or carob
  • 1/4 coconut oil, melted
  • 1/8 tsp sea salt
  • sweetener ( dates or maple syrup or coconut sugar – sweeten to your taste)
  •  2 tsp vanilla extract

Mix together in a bowl until smooth and liquid.  Drizzle over cheesecake.  Yum!


Disclaimer: All information or any other health topics covered by RawFoodsGirl.com has not been approved by the Food and Drug Administration. Information given and/or products not intended to diagnose, treat, cure, or prevent any disease, or replace personal judgement or medical treatment. Always do your own reading and research, as well as discuss the use of complementary methods with your physician, health professional, or naturopathic doctor. If you are pregnant, nursing, have a medical condition or are taking any medication, please consult your physician.

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