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5 from 1 vote

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
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake, Vegan pumpkin cheesecake, vegan thanksgiving dessert
Servings: 10 servings
Calories: 1191kcal
Author: Lisa Bryan

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

Calories: 1191kcal | Carbohydrates: 83g | Protein: 29g | Fat: 89g | Saturated Fat: 23g | Sodium: 97mg | Potassium: 1324mg | Fiber: 9g | Sugar: 41g | Vitamin A: 1950IU | Vitamin C: 3.2mg | Calcium: 135mg | Iron: 10.7mg