Pumpkin Cheesecake

This recipe is absolutely incredible in so many ways, it’s delicious (of course), the ingredients are so rich in vitamins and minerals to fuel your body, and it’s gluten-free and sugar-free but you’d never know it!

This recipe uses a mix of cream cheese and soaked cashews, you can easily make it vegan by using entirely cashews or using a combination of cashews and dairy-free cream cheese.

I feel it’s important to cook with whole food that is going to fuel your body, I also think it’s important to know what you’re getting out of the foods your putting into your body.

Pumpkin purée: pumpkins are super rich in beta-carotene which the body turns into Vitamin A which means they are great for vision, beta-carotene is also anti-cancer. Pumpkin is fibre-rich which boasts weight-loss, because fibre keeps you fuller, longer. 

Cashews: these nuts pack a powerful punch of magnesium which has been shown to reduce severity of migraines. Cashews are also a brain food, improving cognitive ability. 

Almonds: contain lots of healthy fats, they are rich in protein, magnesium, magnesium and vitamin E, which is a powerful fat soluble antioxidant.

Walnuts: have cancer-fighting properties, they also are anti-inflammatory which plays an important role in support of bone health. Research is also beginning on the cognitive benefits of walnuts, showing that they are improving memory and general thought processes.

Dates: are a natural sweetener. They are also high in fibre and minerals like riboflavin and vitamins A and K. Vitamin K is important because it helps the blood clot to prevent excessive bleeding. 

Coconut Oil: promotes heart health, it is a healthy saturated fat which increases HDL (good cholesterol). It also boosts the immune system and is anti-inflammatory and anti-cancer.



1/3 Cup                            Raw Almonds

1/3 Cup                            Raw Walnuts

1/3 Cup                            Whole Rolled Oats

1/4 Cup                            Shredded, Unsweetened Coconut

2 TBSP + 2 TSP               Coconut Oil, melted

Cheesecake Filling

1/2 Cup                           Cashews, soaked overnight (cover your cashews with water)

1/2 Cup                           Cream Cheese (I used light cream cheese) (see the tips)

1 Cup                               Pumpkin Purée

6                                       Dates

1 TSP                               Pumpkin Pie Spice

1/2 TSP                            Ground Cinnamon


Preheat oven to 300ºF. If you are using a springform pan that isn’t non-stick, line with parchment.

In a blender or food processor grind up your nuts, oats and coconut until it become a medium- course crumb. Pour crumbs into a bowl and stir together with coconut oil until well combined and everything sticks together.

Spread the mixture on the bottom of your
springform pan in a smooth, even layer.

Bake for about 30 minutes or until golden and fragrant.

While your crust is baking, combine your filling. Put your dates into a bowl and cover them with boiling water, set aside.

Using a blender or food processor, blend your cashews with some of the water that you used to soak them, blitz your cashews until smooth.
Clean out your blender and then put your dates and
the water they were soaking in, into your blender
and blend until smooth.

Using a mixer, either a stand or handheld mixer, combine your cashew purée, cream cheese, pumpkin purée, date purée and spices. Mix until smooth, well combined and a bit fluffy.

Increase your oven temperature to 325ºF. Pour cheesecake mixture onto your slightly cooled crust and put it into your oven. Cook for 45-60 minutes or until golden and an inserted toothpick comes out with a moist crumb, but mostly clean.

Bon Appétit!