Raw Pumpkin Cheesecakes
The holiday's are here. We are surrounded by decedent food, rich treats, and all types of holiday goodness. If you prefer to eat a clean diet, but don't want to miss out on the fun, try out my recipe for individual raw (ya, they are actually vegan) pumpkin cheese cakes. They are pretty simple to make, and require no baking. They have a very creamy texture, without the dairy, refined sugar, gluten... etc etc! They tick all the boxes for possible dietary restrictions, so we can all keep posting and bragging about how "extremely clean and organic and cruelty free" our diets are...! All that BS aside - these are GOOD. Check 'em out. Serve 'em up. Stay on track over Christmas break.
- 1 1/2 cup packed medjool dates, pitted
- 1 3/4 cups raw walnut crumbs
- 1/4 tsp sea salt
- 1 tbsp. coconut oil
- 1 tsp pumpkin pie spice
- 2 cups raw cashews (soaked in very hot water for 1 hour)
- 2 tbsp lemon juice
- 1/4 cup cashew or almond milk
- 3 tbsp melted coconut oil
- 1/2 cup pure maple syrup
- 1/4 cuppumpkin puree
- 1/3 cup vanilla protein powder
- Pinch of salt
- 1/4 tsp nutmeg
- 1 tbsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/2 tsp pureed ginger
One hour before you begin building your cheesecake, place 2 cups of raw cashews into a deep bowl; cover with boiling water and let sit for 60 minutes.
Begin by preparing the crust. For these individual raw pumpkin cheesecakes, I used a mini spring form pan. It made 12 perfect little individual desserts. If you don't have one of these, you can use 12 canning jar lids (rings and bottoms), or you can use a muffin tin with liners... you can also use small ramekins with two strips of parchment paper layered into an "X" to line the dish; making it easy to pull the desserts from the dishes with the tabs. I have not tested this dessert in a full sized spring form pan yet; it would likely need to be slightly altered to maintain it's texture - so be warned!
If your dates need to be softened, place in hot water for 5 minutes. Drain well. Place dates into food processor with spices. Blend on high until completely chopped up into small bits. Add in your raw walnut crumbs, and cold coconut oil. Process until a dough forms into a ball. If it's too sticky, add more nuts until you are happy with the texture. I like mine on the sticky side, but it's up to you!
Press crust into the bottom of each dish or form. Place in freeze while you processes the filling.
Drain your cashews very well. Lay out onto paper towel to remove excess water if need be. Place soaked cashews into clean food processor. Add in all remaining ingredients and process on high for about 2 minutes until a very smooth and creamy filling has developed.
Remove crusts from freezer. Fill each dish to top with pumpkin filling. Place back in freezer for about 4 hours. Remove from freezer only 15 minutes before serving. Sprinkle with a touch of cinnamon before enjoying.