Why Make This Recipe
Pumpkin Chocolate Cashew Cheesecake is a delightful and healthy dessert that brings together the warm flavors of pumpkin and chocolate. It’s perfect for fall gatherings, holiday dinners, or a cozy night in. The combination of creamy cashews and rich cacao creates a luscious texture that satisfies any sweet tooth. Plus, it’s vegan and gluten-free, which means almost everyone can enjoy this treat!
How to Make Pumpkin Chocolate Cashew Cheesecake
Ingredients
- 1/2 cup shredded coconut unsweetened
- 1 cup pumpkin puree
- 3 medjool dates pitted and softened
- 2/3 cup coconut cream
- 1/2 cup blanched almond flour
- 1/2 tsp pure vanilla extract
- 1/2 cup raw cacao powder
- 5 tbsp pure maple syrup
- 1 1/2 tbsp organic coconut oil
- 1/4 cup organic coconut oil refined
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup raw pecans
- 2 cups raw cashews soaked
- 1 1/2 tbsp lemon juice
Directions
- In a food processor, blend the shredded coconut, pumpkin puree, medjool dates, coconut cream, almond flour, vanilla extract, cacao powder, maple syrup, and coconut oil until smooth.
- Add in the pumpkin pie spice, cinnamon, and soaked cashews, and blend again until creamy.
- Pour the mixture into a springform pan and smooth the top.
- Optional: Top with raw pecans.
- Refrigerate for at least 4 hours or until firm.
- Remove from the pan and serve chilled.
How to Serve Pumpkin Chocolate Cashew Cheesecake
Serve the cheesecake chilled for a refreshing dessert. You can garnish it with extra pecans, a drizzle of maple syrup, or even a dollop of coconut whipped cream for added flavor. This cheesecake is a great finish to any meal, or simply enjoy it as a snack throughout the day.
How to Store Pumpkin Chocolate Cashew Cheesecake
To store, keep the cheesecake covered in the refrigerator. It will stay fresh for about a week. If you want to store it for longer, you can freeze slices of cheesecake in an airtight container. Just thaw them in the refrigerator before serving.
Tips to Make Pumpkin Chocolate Cashew Cheesecake
- Make sure to soak the cashews for at least 4 hours or overnight. This allows them to blend smoothly and create a creamy texture.
- For a sweeter cheesecake, feel free to add more maple syrup to taste.
- If you don’t have pumpkin pie spice, you can use a combination of nutmeg, ginger, and cloves for a similar flavor.
Variation
You can modify this recipe by adding chocolate chips or swapping pumpkin puree with sweet potato puree. For a different flavor twist, try cinnamon or vanilla-flavored coconut cream.
FAQs
Can I use a different type of nut instead of cashews?
Yes, you can use soaked macadamia nuts or silken tofu for a different texture.
Is this cheesecake suitable for a vegan diet?
Yes, this cheesecake is entirely vegan as it contains no animal products.
Can I make this ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the fridge.
Pumpkin Chocolate Cashew Cheesecake
Ingredients
Crust and Filling Ingredients
- 1/2 cup shredded coconut unsweetened
- 1 cup pumpkin puree
- 3 pieces medjool dates pitted and softened
- 2/3 cup coconut cream
- 1/2 cup blanched almond flour
- 1/2 tsp pure vanilla extract
- 1/2 cup raw cacao powder
- 5 tbsp pure maple syrup
- 1 1/2 tbsp organic coconut oil Melted
- 1/4 cup organic coconut oil refined Melted
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup raw pecans Optional for topping
- 2 cups raw cashews soaked Soaked for at least 4 hours
- 1 1/2 tbsp lemon juice
Instructions
Preparation
- In a food processor, blend the shredded coconut, pumpkin puree, medjool dates, coconut cream, almond flour, vanilla extract, cacao powder, maple syrup, and coconut oil until smooth.
- Add in the pumpkin pie spice, cinnamon, and soaked cashews, and blend again until creamy.
- Pour the mixture into a springform pan and smooth the top.
- Optional: Top with raw pecans.
- Refrigerate for at least 4 hours or until firm.
- Remove from the pan and serve chilled.