Raw Pumpkin Spice Cheesecake

Raw Pumpkin Spice Cheesecake

This Raw Pumpkin Spice Cheesecake is gluten free, vegan & simply delicious. If you are looking for a healthier alternative for the popular fall dessert, look no further!



  • 1/2 cup of sprouted pumpkin seeds + more for topping
  • 1/2 cup of pecans 
  • 3/4 cup of dates


  • 1 cup raw cashews, soaked 
  • 1/2 cup macadamia nuts (or can swap out for more cashews)
  • 1 cup of pumpkin puree 
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 1 1/2 tbsp pumpkin pie spice (+/- to your liking) 
  • 1 tbsp chia seeds or you can also use 1 tbsp of grass-fed gelatin if not vegan
  • 1 tsp vanilla extract


  1. Combine all crust ingredients in a food processor or Vitamix and process/blend until well combined and can form a thick paste – or crust.
  2. Form crust into a large ball with your hands, and then spread evenly over the bottom of your cake pan, forming about 1/2 inch thick layer.
  3. Next, blend or process all of the filling ingredients until well combined and very smooth.
  4. Scoop the filling into the cake pan, and spread it out over the crust until you have an even cake.
  5. Sprinkle pumpkin seeds on top (optional)
  6. Allow to set in the fridge for a couple hours or freezer for 30-60 minutes before serving.

Recipe and image contributed by @whole.harmony.health

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