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Raw White Chocolate and Pumpkin Cheesecake


Posted by on November 6, 2015 / 22 Comments

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

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

Alrighty, here’s the recipe I’ve been teasing on Instagram and Facebook! You guys…raw white chocolate and pumpkin cheesecake slices (or, I guess, more accurately rectangles).

It’s got the flavors of the holidays but won’t weigh you down as it’s perfectly bite sized and portioned – and filled with wholesome ingredients. In fact, I’ve been wanting to make another raw dessert for a while, since my raw mixed berry and vanilla bean cheesecake has been such a hit.

The rectangle slices on this cheesecake were inspired by Pana Chocolate. Have you heard of Pana Chocolate? If you’re one of my Aussie readers, I’m sure you have. For my US-based folks, Pana Chocolate is this delicious chocolatier with shops throughout Australia that serves up raw, organic and stunningly beautiful chocolate cakes – which are cut into perfect, little rectangles. They also make chocolate bars with decadent flavors like fig and wild orange. Yep, I *may* have sampled quite a few as I was traveling Australia.

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

Now, in full disclosure, I’m not sure if the canned pumpkin would qualify as raw – as I don’t know how much heat is used in the canning process. But other than that, this dessert is raw, vegan, paleo, gluten-free and utterly delicious.

The “crust” is a mix of pecans, almonds and dates. The white chocolate layer is made from soaked cashews and raw cacao butter. And the pumpkin layer is made from soaked cashews, pumpkin puree and pumpkin spice. So as you slice into it, you get a little bit of everything!

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

I decided to get fancy and add a stripe of date caramel to the top with a couple pecans, but if you don’t want to wash and clean your food processor (again!), I totally understand. Just serve it up plain or sprinkle some chopped pecans on top. I’ve included my recipe for date caramel for those ambitious folks wanting to break out their pastry tools!

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

A few tips: remember that this is a frozen dessert. So feel free to make it several days in advance and freeze. When you’re ready to slice it up, take it out of your freezer a good 20 minutes before hand. You can also slice it up ahead of time, then put it back in the refrigerator a few hours before serving. It’ll be perfectly soft and your guests will be able to dig right in. And believe me, they will. My parents devoured a slice each last night!

Enjoy!

This raw white chocolate and pumpkin cheesecake will keep all your guests happy! It's healthy, gluten-free, vegan and paleo - with all the flavors of the season. www.downshiftology.com

If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.

Raw White Chocolate and Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Reminder: soak the raw cashews overnight before starting this recipe.
Author:
Serves: 10
INGREDIENTS
Crust
  • 1 cup raw pecans
  • ¾ cup raw almonds
  • ¾ cup shredded coconut, unsweetened
  • 10 Medjool dates, pitted
  • ¼ tsp salt
White Chocolate Layer
Pumpkin Layer
  • 11/2 cups raw cashews, soaked overnight
  • ½ cup water
  • ½ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil
  • 1 tbsp pumpkin pie spice mix (I use this brand)
*Optional* Date Caramel Sauce (this is a full batch, so you will have leftovers)
  • 15 Medjool dates, pitted
  • ¼ cup water
  • ½ tbsp coconut oil
INSTRUCTIONS
  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.

 

  • Liz Stark

    What a wonderful twist on classic pumpkin pie! White chocolate = underrated and amazing.

    • So true! And raw desserts are just one of my faves. :) x

  • Suzanne Walton Stanton

    I am making this VERY soon as a test run so I can bring a dessert to Thanksgiving dinner that I can enjoy. I’m certain the other desserts will have gluten or other ingredients that will have me headed to the ER (or in bed for 3 days). “I want an ER co-pay on a holiday,” said no one ever.

    • Lol! The ER on a holiday is never a good idea! You’re smart to plan ahead. ;) x

      • Suzanne Walton Stanton

        :-D

  • Suzanne Walton Stanton

    Is this a decent pumpkin pie spice mix?: 3 T ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1½ tsp ground allspice, 1½ tsp ground cloves

  • Suzanne Walton Stanton

    I purchased the raw cocao using the link you provided. How long will your caramel sauce keep in the fridge? Can it be frozen & then used later? I’m seriously excited about this recipe. We have pecan trees & I’m thinking about using a simple toasted/candied recipe for them instead of putting plain pecans on top. Thanks in advance for your insights, Lisa!

    • It will probably keep for a week in the fridge. And I don’t see why it couldn’t be frozen – sounds like a good plan to me! :)

      • Suzanne Walton Stanton

        Thanks bunches! :)

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  • Suzanne Walton Stanton

    Home made puree – check! Pumpkin spice blend mix – check! Caramel sauce – check! Crust ingredients – check! Now I’m waiting for the cocoa chips from Amazon! Am I excited about this recipe? CHECK!

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  • Suzanne Walton Stanton

    We have pecan trees & I just candied 3 cups of them. I AM SO EXCITED TO MAKE THIS RECIPE IT’S ABSURD.

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  • Suzanne Walton Stanton

    Today is the day… I’ll post a pic or 2 later this afternoon. Just need to drum up a few taste test guinea pigs & see if it’ll pass muster for T-giving. If so, I’ll make 2 batches.

  • Suzanne Walton Stanton

    Semi-freddo treats are not just for dessert anymore. At least that’s the rule in my casa today!

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