Raw Pumpkin Cheesecake with Passion Fruit

Raw, vegan, gluten free and refined sugar free, this creamy cheesecake will make a perfect refreshing dessert on a hot summer day.


Prep Time: 8 hrs
Cook Time: 3 hrs
Yields: 8


  • For the Crust:
  • 1 cup pecans
  • 1 cup pitted dates
  • 1/2 cup raisins or cranberries, soaked in warm water for 15 minutes
  • 1/2 cup coconut flakes
  • 1 tablespoon melted coconut oil
  • For the Cashew Layer:
  • 2 cups cashews, soaked overnight
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla bean paste
  • 1/4 cup melted coconut oil
  • For the Pumpkin Layer:
  • 2 cups pumpkin puree
  • 1/4 cup coconut oil
  • 1/2 cup coconut cream
  • pinch of nutmeg
  • For the Passion Fruit Layer:
  • 1/2 cup passion fruit pulp


  1. For the crust: Place all the crust ingredients in a food processor and pulse until well combined and sticky. Press the mixture into your cake tin and use your fingers to flatten it. Set aside.
  2. For the cashew layer: Drain cashews and place into a blender with all the remaining ingredients. Process until completely smooth and creamy. Set aside.
  3. For the pumpkin layer: Place all the ingredients into a blender and process until completely smooth and creamy.
  4. Pour 1/2 of the cashew mixture into the crust, following 1/2 of the pumpkin mixture, then again the remaining cashew mixture and finishing with the remaining pumpkin mixture.
  5. Top the cheesecake with passion fruit pulp. Place in a freezer for at least 3 hours or overnight. Once the cheesecake is set, remove from the freezer and let sit for 30 minutes at room temperature. Enjoy.

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