Vegan Pumpkin Raw Cheesecake

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This is the name of the dish we have chosen for you; Vegan Pumpkin Raw Cheesecake.

Hokkaido pumpkins are my favorites, because they are the best in terms of taste. Alone the color is gigantic and I can hardly get enough of it. The weather was huge this weekend and I thought it would be great to make a great cheesecake with pumpkin puree.



275 g dates – weighed before stoning ~ 20 Medjool dates
180 g of walnuts – 180 g
A pinch of sea salt


180 g cashews – 180 g soaked in very hot water
30 ml lemon juice – 2 tbsp
73 ml almond milk – 1/4 cup + 1 tbsp
45 ml of olive oil – 3 EL
63 g of pumpkin puree * – 1/4 cup + 1 tbsp
A pinch of salt
¾ teaspoon pumpkin spice **
Optional: 2 tbsp Power Protein Powder
Optional: 1 tsp Bourbon vanilla powder – ground
Optional: ¼ tsp cinnamon – ground

* For the pumpkin puree, preheat the oven to 175 degrees – halve a Hokkaido squash and place in a roasting pan. Add a small amount of water until the soil is covered. Fry for about 1-1½ hours until the pumpkin is completely soft. Remove and allow to cool. Peel off skin and remove core meat. Put the pulp in a high-speed mixer and mix until a creamy puree is produced. Alternatively, press through a hair sieve. Place in a preserving jar and keep closed in the fridge.

** If you do not have a pumpkin spice at home – you can mix your own: mix 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg and ½ teaspoon cloves (all ground) and place in a small spice jar.

For the Coconut Cream

400 ml coconut milk * – refrigerated overnight (3 tbsp)
28 g powdered sugar – 1/4 cup
Optional: ½ tsp bourbon vanilla – ground

Vegan Pumpkin Raw Cheesecake


Put the cashews in a heat-resistant bowl and pour boiling water over them. Don’t cover and leave for an hour.
In the meantime, prepare the soil, add dates, walnuts and sea salt in a high-performance mixer and mix until a uniform, smooth dimensions have been created. If the mixer is not so powerful, it is advisable to finely mix the dates first and then add the walnuts in the second step.

Line the bottom of a baking tin (20 cm diameter) with baking paper. Add the date-walnut mass and press with your fingers into the mold until a uniformly flat bottom is created. The edges can be pushed up a bit. Put in the freezer.
Once the cashews are ready, drain and mix with all other ingredients for filling in a high-performance blender and mix to a creamy size. Remove the cake bottom from the freezer and pour in the filling. Smooth, cover and return to the freezer. Let set for at least 4-6 hours.

Carefully remove the take out and the spring forming, with a knife along the edge, if necessary, to get the cheesecake out of the mold more easily. However, it should be relatively easy to get out of shape.
Thaw for 20 minutes, cut into pieces and serve with coconut cream.
Keep remaining pieces of cake in the freezer for up to 10 days, preferably not in the refrigerator, as the cheesecake will be too soft.

For the Coconut Cream, place the mixing bowl in the freezer for 10 minutes. Then remove the coconut milk from the refrigerator and open the can. Carefully scoop the cream off with a spoonful (not the liquid coconut water) and place in the chilled bowl. Beat with a hand mixer until creamy, add icing sugar and optionally vanilla and continue beating. Use immediately or put in the fridge.

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