Raw Pumpkin Spice Cheesecake
Posted by Rooted Katie on Nov 14, 2011 in Blog | 4 comments
Crust (makes 40 minis or 1 – 6” cheesecake):
2 c. walnuts
1 tsp. vanilla extract
1 tsp. sea salt
3 T. maple syrup
3 T. sucanat (or brown sugar)
Filling (makes 80 minis or 1 – 6” cheesecake):
3 c. cashews, soaked
2 c. almond milk
½ c. agave
¼ c. maple syrup
¼ c. lemon juice
2 tsp. vanilla extract
½ tsp. sea salt
2 T. pumpkin pie spice
1 c. coconut oil
2 tsp. lecithin (optional)
Crust directions: Line mini muffin tray with liners or grease 6” round spring form pan with coconut oil. Process walnuts in food processor until a fine powder is formed (make sure to not over process as the oils will start to be released and it will turn to a nut butter). Add in remaining ingredients. Process until a powder-like consistency is formed (note: when powder is pressed together it will stick). Distribute crust evenly into each muffin cup. Press down crust with back of spoon, fingers, wooden dowel, or end of Vitamix plunger.
Filling directions: Add cashews, almond milk, agave/honey, maple syrup, lemon juice, vanilla, sea salt, and pumpkin spice to blender and puree until smooth. You may need to scrape down the sides intermittently. Once pureed, keep the blender on medium-low and add the coconut oil and lecithin. Puree until well blended. Distribute batter evenly among muffin cups and place in freezer for 3 hours (over night if making large cheesecake) before serving. Cheesecakes are best eaten frozen or within 10-20 minutes after removing from freezer.
Hi Katie,
First, I ‘m going to try some of these this year!
I didn’t see pumpkin in the recipe for pumpkin pie. Did I miss it?
Also, on your cheesecake, can you use annother nut? My son is allergic to cashews? Thanks.
Liz
Liz – good eye! Funny enough, there is no pumpkin in this cheesecake! The pumpkin pie spice and maple syrup more than make up the flavor of a pumpkin cheesecake. You’ll be amazed!
The next best nut to use would be almonds, just be sure to soak them in water overnight so they are soft and creamy. To soak, place the almonds in a bowl and cover with water 2″ above the almonds. Leave on the counter overnight. In the morning, drain the water off, rinse with clean water, and then use in the delicious recipe. Let me know if you have additional questions!
How are you by the way?
Hi there, I am getting ready to make this cheesecake again and had to tell you it is fantastic! I made it for Thanksgiving, Christmas Eve and now for a friends Birthday. Everyone LOVES it! Thanks for sharing. Wendy (friend of Liz’s)
Wendy – I’m so glad you and your family loved it!!! Love sharing great tasting food that is healthy to boot!