Boil the pumpkin pieces for a few minutes to soften, or if you are really committed to “raw” just add the pieces into the processor uncooked. This cheesecake recipe is free from sugar, dairy and gluten and has quite a lovely taste. There are many recipe sites out there with raw cheesecake recipes and I have borrowed from several different ones and modified this to provide a reliance on natural fruit sweeteners as well as dramatically increase the nutritional content. Enjoy!

Crust ingredients:

1/3 cup (about 8-10) raw pecans (they bring in a vanilla flavour)

1.5 cups raw nuts and seeds (the best is a mix of walnuts and almonds but you can try macadamias and add some sunflower, hemp or pumpkin seeds as well)

5-6 Medjool dates, pitted

1/4 cup dried, unsweetened coconut, desiccated or shredded (for sprinkling on the bottom of the tray)

Filling ingredients:

3 cups raw cashews (soaked overnight if you have time)

3/4 – 1 cup lemon juice (2 large lemons)

2 ripe avocados

1.5 cups kent pumpkin, skin removed & chopped (lightly boiled or steamed)

270mL (coconut cream – use high quality cream such as Ayam)

6 Medjool dates, pitted

2 Tbsp virgin coconut oil

2 Tbsp chia seeds or hemp seeds (optional)

3 tsp vanilla extract

Fruit topping ingredients:

2 cups frozen strawberries (or blueberries or mix of each)

1/2 cup goji berries (optional if you can get them)

1 medium sized raw zucchini

4 Medjool dates, pitted


Cut up 1.5 cups of Kent pumpkin and boil. Don’t use any other type of pumpkin as the taste will not suit. You will need this for the filling in Step 2 but it can be cooking while you make the base.

For the base: Put all the nuts, seeds and dates for the base into your food processor. Don’t add the coconut. Process nuts and dates until well processed and ‘sticky’. Now get your cheesecake tin (or whatever pan you have) and sprinkle the desiccated coconut on the bottom. This stops the base from sticking to the pan. Then press the base-mix down into the pan (on top of the coconut) to form the crust. Set it aside or put in the freezer to set.

For the filling: If you are organised soak your raw cashews overnight in filtered water.

If you haven’t already, boil the Kent pumpkin pieces for a few minutes to soften, or if you are really committed to “raw” just add the pieces into the processor uncooked.

Once the pumpkin is done, put ALL filling ingredients into your food processor or high-speed blender until creamy.

Spoon your “cream cheese” onto the base. Place in the freezer to set.

For the fruit topping: Place the strawberries, goji berries (optional), zucchini and dates in your high-speed blender or processor until smooth. If you are using frozen berries, you will need to let them thaw before processing or you will not get the smooth consistency required. Spoon this mixture on top of the cheese cake. Put the cheesecake in freezer until frozen.

Defrost this raw cheesecake for about one hour before eating (you can eat it frozen, but it is very hard!).


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