A Raw, Vegan Pumpkin Pie Cheesecake That Will Blow You Away

Pumpkin pie cheesecake? That's vegan? And gluten free? It can't be!

But it is! This raw, vegan, gluten-free cheesecake will wow friends and and family alike — whether they know they're choosing a healthier dessert option or not.



  • 1 1/2 cups dry raw cashews
  • 1/2 tablespoon molasses (not raw; optional)
  • 1 tablespoon coconut oil
  • 1/2 teaspoon vanilla
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon maple syrup or coconut sugar
  • 1/2 teaspoon sea salt


  • 2 1/2 cups cashews, soaked
  • 1 cup young coconut meat
  • 2 tablespoons coconut oil
  • 1 tablespoon coconut butter
  • 1/2 cup carrot juice
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 tablespoon grated fresh ginger
  • 3/4 to 1 cup coconut sugar
  • 1/2 teaspoon molasses (not raw; optional)
  • 1/4 cup walnut milk or pecan milk
  • 2 1/2 tablespoons lemon juice
  • 1/2 to 1 teaspoon sea salt


First make walnut or pecan milk or use a store bought almond milk for convenience. To make the milk, blend 1 cup of nuts with 3 cups of water. Strain and store in a glass jar.

For the crust, blend all ingredients in a food processor until well combined. Press into the bottom of a 9-inch spring form pan. Refrigerate until ready for use.

For the filling, blend soaked cashews, coconut meal, coconut oil, coconut butter and carrot juice in your high-powered blender. Blend till smooth. Add remaining ingredients and combine.

Take out crust and pour filling into the pan. Let set in the freezer for 1 hour then transfer to the refrigerator.

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