Raw Vegan Pumpkin Cheesecake

So many amazing-looking pumpkin recipes have come out as part of the Vegan Month of Food. Are you all pumpkined-out though? I hope not, because I have this “rawsome” contribution!

This recipe combines traditional pumpkin pie and my decent discovery of raw vegan cheesecake. Even with the cashews and coconut oil, it’s still a lot lighter than cheesecake, or even traditional pumpkin pie. It’s spicy yet fresh, and if you wanted to eat a slice for breakfast, I don’t think that anyone would hold it against you.

Raw Vegan Pumpkin Cheesecake

Raw Vegan Pumpkin Cheesecake

Raw Vegan Pumpkin Cheesecake

Notes

  • I used a dark-green (Japanese?) pumpkin, but any small pumpkin should work.
  • My food processor is really just a small “chopper” adapter for my stick blender, so it wasn’t big enough to handle all the filling. I had to work in batches, but I managed to get everything evenly blended.

Update: November 9, 2011 – I forgot to mention that this is pretty intense-tasting. So you may want to mellow it out with some vegan whipped cream or ice cream, just to smooth all those strong flavors out :)

Cashews Fresh Pumpkin
Raw Vegan Pumpkin Cheesecake Raw Vegan Pumpkin Cheesecake

Raw Vegan Cheesecake

Dates Almonds Raw Vegan Crust

Raw Vegan Pumpkin Cheesecake

Recipe

Raw Vegan Pumpkin Cheesecake

Ingredients

  • 2 cups almonds
  • 1 cup dates
  • 2 cups raw cashews
  • 2 cups fresh grated pumpkin
  • 1/2 cup coconut oil
  • 3 tbsp lemon juice
  • 1/2 cup agave
  • 1 tsp vanilla
  • 4 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp ginger

Directions

  1. Soak cashews in water for at least 1 hour, then drain.
  2. In a food processor, blend the almonds and dates until finely chopped.  Add a tablespoon of water if that helps to get things moving. Press the mixture into the bottom of a spring-form pan.
  3. Wash-out the food processor and blend all other ingredients until combined and creamy.
  4. Pour mixture into spring-form pan and smooth out the surface. Cover with aluminum foil, and let it set in the freezer for at least 4 hours. This will harden the coconut oil and set the cheesecake. After this time,  transfer the cheesecake in the refrigerator for at least one hour before serving. When opening the spring-form pan, gently insert a knife along the edge of the cheesecake, so that it does not stick to the edge of the pan.
Raw Vegan Pumpkin Cheesecake Raw Vegan Pumpkin Cheesecake

Raw Vegan Pumpkin Cheesecake

It’s also really nice served with raw chocolate sauce (1 tbsp raw cocoa powder + 1 tbsp agave syrup + 1/2 tbsp coconut oil)

Raw Vegan Pumpkin Cheesecake

Vegan Month of Food 2011

40 Comments

  1. Amanda says:

    This looks amazing and beautiful. I can see this making an appearance during the holidays here. Thanks for sharing!

    Reply
    • vegangela says:

      Thanks Amanda. It’s definitely not as decadent as regular vegan pumpkin pie, but considering how healthy it is, I really like it. Let me know if you try it!

      Reply
  2. shea says:

    looks very delicious :)

    Reply
    • vegangela says:

      Thank you :)

      Reply
  3. Cara says:

    Wow, wow and WOW!!! Man, the things raw foods are becoming these days. Like a pumpkin pie?? Will you come over and make this for me? I’m elbow-deep in tempered chocolate and need a pie break :)

    Reply
    • vegangela says:

      Hmm, is it just me, or do I see a vegan-candy-bar/raw-vegan-pumpkin-pie swap in our near future?

      Reply
  4. Wow!! This looks amazing! I don’t have fresh pumpkin, sadly. Do you think I could use canned pumpkin as a substitute?

    Reply
    • vegangela says:

      Hmm, yes, I think that would be fine. It would certainly be a lot creamier that way (and of course, not considered raw)… you may also need to adjust the spices..? Let me know if you try it!

      Reply
  5. rachel says:

    oh wow this is beautiful! i must try this, i bet it tastes amazing :)

    Reply
    • vegangela says:

      Thanks Rachel. As I said above…It’s definitely not as decadent as regular vegan pumpkin pie, but considering how healthy it is, I really like it. Let me know if you try it!

      Reply
  6. Isobelle says:

    This looks awesome!

    Reply
    • vegangela says:

      Thanks so much Isobelle :)

      Reply
  7. Uh-mayyyyy zing.

    Reply
    • vegangela says:

      He he, thank you!

      Reply
  8. Tanya says:

    That looks so delicious! I’m usually too lazy to open a pumpkin myself to get the insides out, but I might just have to for this :)

    Reply
    • vegangela says:

      Thanks Tanya – let me know if you try it… it’s a bit of a workout but I think it’s worth it :)

      Reply
  9. yumm.. lovely cheesecake.. i just had some topped with tangy huckleberry .. and now i want a pumpkin one!!

    Reply
    • vegangela says:

      Oh that sounds delicious. Wanna swap? :)

      Reply
  10. Rhiannon Solem says:

    WOW this was amazing! It took me a LONG time to cut open the pumpkin and get the flesh out but WOW was it worth it! THANK YOU SO MUCH for the terrific, fabulous, wonderful recipe. I will defiantly be willing to make this again! Oh I did sub out RAW honey 1/4 cup instead of agave and I did not have lemon so I used a lime instead. SUPER YUMMY! :-)

    Reply
    • vegangela says:

      I’m so glad you liked it! It’s a bit of work but you feel so good eating such a clean dessert :)

      Reply
  11. Marcus says:

    I’m wondering if I can sub soaked macadamia nuts and something other than agave like the poster who used raw honey.

    Reply
    • vegangela says:

      Yes, those substitutions would probably work, although the honey wouldn’t make it vegan.

      Reply
  12. Alyssa says:

    What about nutritional yeast? Im wanting to try this recipe but was wondering if nutritional yeast would be overkill on the cheesy flavor?

    Reply
    • vegangela says:

      Um, I would not add nutritional yeast to this. It’s not supposed to have a cheesy flavor…

      Reply
  13. Melanie says:

    Hi, was just wondering if this would work with carrot instead of pumpkin, assuming I could not get pumpkin. Have you tried any other fillings. It looks amazing by the way.

    Reply
    • vegangela says:

      Hmm, I haven’t tried that but I don’t see why not? Pumpkin is a but more moist, so you may want to add a bit of water? Let me know if you try it and how it goes :)

      Reply
  14. Reka says:

    That looks amazing!!! I would like to try it as well but do you use coconut oil as liquid or when it’s hard? Thank you for all those amazing recipes, love your site a lot!! :)

    Reply
    • vegangela says:

      It doesn’t matter because it sets in the freezer. Let me know if you try it :)

      Reply
  15. Sameer says:

    Hey, we made your pumpkin cheesecake for T’giving. It was pretty good. A little intense as you pointed out but it went well with some ice cream. By the way, what makes it intense? And, what can one do to tone it down a bit?

    Reply
    • vegangela says:

      Hi Sameer! Thanks for taking a chance on this recipe. I think perhaps the spices could be toned-down a bit? I think I need to make this again and experiment a bit with the ingredients…

      Reply
  16. Julie Dorman says:

    Is the ginger powdered ginger?

    Reply
    • vegangela says:

      Yes, sorry about that, it’s powdered ginger. You may want to test the spices, as it’s pretty intense-tasting :)

      Reply
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