Raw Pumpkin Cheescake

If you have subscribed to Lifebox before, you know that we love our sweet healthy snacks. However, when you’ve been chomping away on vegan snacks, it doesn’t hurt to shake it and try something truly decadent like a raw pumpkin cheesecake!

Serves: 4


For the base:
1 cup oats
1/3 cup pitted dates 1/2 cup walnuts
Pinch sea salt
1 tbsp coconut oil
1 tbsp maple syrup

Pumpkin layer:
1 cup pumpkin puree
2 cups cashews (soaked for 4 hours)
5 tbsp maple syrup
4 tbsp coconut oil
1/2 cup coconut cream
1/2 cup drinking coconut milk
Dash of vanilla extract
2 tsp mixed spice
Small pinch of sea salt

Cashew cream topping:
1 cup cashews
2 tbsp maple syrup
Dash of vanilla extract
Splash of coconut milk


To make the base of the cake, add the nuts and oats into a food processor and pulse these for a few seconds until slightly broken down. Add the dates, maple syrup, coconut oil and salt and blend so everything is well combined. Pour into a loose bottom cake tin and firmly press the mixture into the base of the tin. Pop in the freezer while you make the other layers.

In a food processor, combine the pumpkin, cashews, coconut cream and milk, maple syrup, coconut oil, vanilla, salt and spice mix. Blend these until the mixture is completely smooth and has a really creamy texture. Pour over the base and allow the cake to set in the freezer for 5 hours or overnight. To make the topping, blitz all the ingredients in a food processor until smooth. Gradually add in the milk until you’re left with a thick, yet spreadable texture.

Spread this on top of your cake and garnish with some pecan nuts and a drizzle of maple syrup. Serve and enjoy.

This recipe comes from Charley’s Health.

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