Paleo Pumpkin Cheesecake
Paleo Pumpkin Cheesecake made vegan friendly with raw cashews instead of cream cheese. This healthier pumpkin cheese cake recipe is dairy-free, refined sugar-free, flourless but tastes just like the real deal!
Servings: 1 (8-inch) pie
Calories: 374kcal
Ingredients
For the Crust:
- 3 cups raw walnuts*
- 10 medjool dates pitted
- 3 Tbsp coconut oil softened or melted
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
Pumpkin Cheesecake Filling:
- 2 cups raw cashews soaked 3 hours
- 2/3 cup full-fat canned coconut milk
- 1/3 cup coconut oil melted
- 1 cup pureed pumpkin
- 1/2 cup pure maple syrup
- 2 Tbsp lemon juice **
- 2 tsp pure vanilla extract
- 2 tsp fresh ginger peeled and grated
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon to taste
- 3/4 tsp sea salt to taste
Instructions
Make the Crust:
- Line an 8-inch spring form pie pan with parchment paper.
- Add the ingredients for the crust to a food processor or blender and pulse until it is well-combined and forms a sticky dough.
- Transfer the crust mixture to the parchment-lined pan and press it into an even layer. Stick the pan in the freezer while you prepare the pumpkin filling.
Make the Pumpkin Cheesecake Filling:
- Soak the cashews for at least 3 hours (up to overnight). Drain the cashews and add them to a high-powered blender along with the remaining ingredients for the filling. Blend until super smooth and creamy. Taste the filling mixture for flavor and add more cinnamon, pure maple syrup, and/or sea salt to taste.
- Pour the filling over the pie crust and spread into an even layer. Refrigerate pie at least 3 hours (note: you can also freeze the pie for 2 hours to get it to set up nicely and make it easier for transport. Thaw in the refrigerator for at least 3 hours or at room temperature for 2 hours before serving).
- Cut pie into slices and serve with a dollop of coconut milk whipped cream on top.
Notes
*Replace walnuts with almonds or pecans if desired.
**If you don't have lemon juice on hand, you can use 1 Tbsp cider vinegar!
For a keto version of this recipe, see Keto Pumpkin Cheesecake section above in the blog post.
Nutrition
Serving: 1of 16 | Calories: 374kcal | Carbohydrates: 26g | Protein: 6g | Fat: 29g | Fiber: 3g | Sugar: 18g