Skip to main content

Elise's Raw Pumpkin 'Cheesecake'

I bought/tried the best raw lemon cheesecake at Whole Foods, made by Earth Cafe, over the weekend.  It was so amazing, I wanted to try to recreate it at home. As I was shopping for my ingredients, I couldn't help but notice all of the pumpkins hangin' out in the produce section.  They just looked so beautiful to me, I decided to make a raw pumpkin 'cheesecake' instead.  Boy am I glad I did!  I love pumpkins anyway you prepare them, but this is definitely one of my  favorite recipes.  It's pretty amazing what you can do with raw food!

3 1/2 cups raw cashews
1/2 cup medjool dates, pits removed
1/4 cup water
1/4 cup lime juice
1/4 cup raw agave nectar
6 tablespoons coconut oil
1 vanilla bean, split the pod and use the seeds only (I like to save the pod and boil it in a pot full of water with a cinnamon stick and some cloves for an amazing room freshener that can be used over and over.)
3/4 cup pureed pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger

1.  Soak the cashews in water for 4-5 hours in the refrigerator.
2.  Once they've soaked, measure out 2 cups of the cashews and place in a food processor with the dates and chop until the mixture is the texture of cookie crumbs.
3.  Remove the mixture and press into a pie pan and set aside.
4.  Place the remaining cashews in a blender along with the rest of your ingredients.
5.  Blend until smooth.  If you don't have a Vitamix, which I don't, just blend until you start to smell the blender's motor burning.  (I'm hoping Santa will bring a Vitamix for Christmas... hint, hint - Dr. J)
6.  Once the texture is smooth, pour it into your pie crust and place your 'cheesecake' in the freezer.
7.  Before you want to serve, allow your 'cheesecake' to partially thaw on our counter or in the fridge.  Slice while it is still partially frozen.



Ok, to everyone reading these comments...Elise brought some over for me and it is AMAZING! I am in love with this redcipe!
Girl, you are SO talented!!!
It's a dessert recipe, room freshner tip and xmas present plea all in one post! Way to multi-task!
aimee said…
I LOVE raw desserts. This is just perfect for the season. I will definitely try this one. Thanks for sharing!
Rose said…
Raw desserts are so interesting. Yours sounds super delicious and healthy too. I really need to try this soon.
Elise, Morgan told me how yummy this dessert was. I love pumpkin so I am definately going to try this. It looks so delicious:) Good job!
Melissa said…
Okay, you're bringing me some, right? Seriously, the recipes your post always look and sound so delicious! You are so talented!

Sarah mentioned you were coming soon. I would love for all of us to get together!

Love you!
jd said…
This sounds absolutely fantastic! And what a happy accident that you were planning to re-create a lemon cheesecake, but ended up with something that was probably even better...

Yum - I can't wait to try it :) Thanks for the recipe!

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods, to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet.
For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook, she's got one of those too.