Raw White Chocolate and Pumpkin Cheesecake
User Reviews
5.0
6 reviews
Excellent
Raw White Chocolate and Pumpkin Cheesecake
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For a tasty alternative to pumpkin pie, try this raw white chocolate and pumpkin cheesecake (which is also gluten-free, vegan and paleo).
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Ingredients
Crust
- 1 cup raw pecans
- 3/4 cup raw almonds
- 3/4 cup shredded coconut unsweetened
- 10 Medjool dates pitted
- 1/4 tsp salt
White Chocolate Layer
- 11/2 cups raw cashews soaked overnight
- 1/2 cup water
- 1/3 cup raw cocoa butter melted
- 1/3 cup maple syrup
- 3 tbsp lemon juice
- 1/2 tsp ground vanilla beans
Pumpkin Layer
- 11/2 cups raw cashews soaked overnight
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 tbsp pumpkin pie spice mix
*Optional* Date Caramel Sauce (this is a full batch, so you will have leftovers)
- 15 Medjool dates pitted
- 1/4 cup water
- 1/2 tbsp coconut oil
Instructions
- Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked.
- Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand.
- Line an 8-inch square pan with parchment paper. Pour the crust mixture into the bottom of the pan and flatten. Use another piece of parchment paper on top if your hands stick.
- Add all white chocolate layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten.
- Place the pan in the freezer for 30-40 minutes or until the top has firmed up.
- While the first layer is freezing, wash and dry your blender.
- Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your white chocolate layer and gently shake the pan to flatten.
- Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
- Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes.
- Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately.
- If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms.
- Place the caramel in a pastry bag and pipe a long stripe along the top of the cheesecake slices. Add two pecans to the top and serve.
Notes
- Reminder: soak the raw cashews overnight before starting this recipe.
Nutrition Information
Show Details
Calories
1191kcal
(60%)
Carbohydrates
83g
(28%)
Protein
29g
(58%)
Fat
89g
(137%)
Saturated Fat
23g
(115%)
Sodium
97mg
(4%)
Potassium
1324mg
(38%)
Fiber
9g
(36%)
Sugar
41g
(82%)
Vitamin A
1950IU
(39%)
Vitamin C
3.2mg
(4%)
Calcium
135mg
(14%)
Iron
10.7mg
(59%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 1191 kcal
% Daily Value*
| Calories | 1191kcal | 60% |
| Carbohydrates | 83g | 28% |
| Protein | 29g | 58% |
| Fat | 89g | 137% |
| Saturated Fat | 23g | 115% |
| Sodium | 97mg | 4% |
| Potassium | 1324mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 41g | 82% |
| Vitamin A | 1950IU | 39% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 135mg | 14% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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