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5.0 from 6 votes

Raw White Chocolate and Pumpkin Cheesecake

For a tasty alternative to pumpkin pie, try this raw white chocolate and pumpkin cheesecake (which is also gluten-free, vegan and paleo).

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 10 servings
Calories: 1191 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Note: You can soak all 3 cups of raw cashews together overnight, then divide after they've soaked.
  2. Place all crust ingredients together in a food processor and pulse several times, until you have a crumbly, sticky texture that resembles sand.
  3. 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.
  4. 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.
  5. Place the pan in the freezer for 30-40 minutes or until the top has firmed up.
  6. While the first layer is freezing, wash and dry your blender.
  7. 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.
  8. Place back in the freezer and let the cheesecake completely firm up for 3-4 hours.
  9. Before serving, remove the cheesecake from the freezer and let thaw at room temperature for 20 minutes.
  10. Cut the cheesecake in half one direction, then divide each half into 5 slices and serve immediately.
  11. If you're making the date caramel, place all ingredients into a clean food processor and pulse until a thick paste forms.
  12. 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

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

% 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.