Is baking required for these Raw Pumpkin Pie Cheesecakes?

No, these cheesecakes are entirely raw and no-bake. The base is prepared by blending and pressing the ingredients.

What makes the base of these cheesecakes grain-free?

The base is crafted from pecans, dates, almond butter, and cinnamon, making it naturally grain-free.

Can I substitute the pecans in the base?

The recipe specifically calls for pecans, which are blitzed to a fine, crumbly texture before other ingredients are added to form the dough.

What is the initial step for preparing the cheesecake base?

To start the base, you first blitz the pecans in a food processor until they become fine and crumbly.

How do I ensure the base is properly set in the pan?

After blending, remove the dough from the food processor and press it tightly and evenly into the base of a lined baking pan.

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Raw Pumpkin Pie Cheesecakes
[Vegan, Grain-Free]

TL By: The Plant-Based Londoner

Author Bio

Nourishing, yet indulgent plant-based recipes. Hello! I'm Megan, nutrition coach in training, recipe developer, blogger and... Read More

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Individual raw pumpkin pie cheesecakes with a dark pecan-date base and a light orange filling, garnished and ready to serve.

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Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]

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Ingredients You Need for Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]

For the Base:

1 cup of pecans
8 pitted Medjool dates
1 tablespoon of almond butter
Cinnamon

For the Cheesecake:

1 cup of soaked cashews (for 2 hours at least)
3/4 can of pure pumpkin purée
1/4 cup of coconut oil (for raw, use cold pressed)
1/4 cup of maple syrup
1/2 vanilla pod (the inside of the pod scraped)
1 teaspoon of pumpkin spice powder
1 teaspoon of cinnamon

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How to Prepare Raw Pumpkin Pie Cheesecakes [Vegan, Grain-Free]

Make the base by blitzing the pecans in a food processor until fine and crumbly.
Add in the dates, almond butter, and cinnamon, further blending until a dough forms. Remove the dough from the food processor and press into the base of a lined baking pan. Ensure that all the mix is tightly packed and evenly distributed.
To make the cheesecake later, place all the ingredients into the food processor and blend until smooth- this may take a few minutes.
Pour the mix over the cheesecake base and spread out using the back of a spoon. Place into the freezer for an hour to set.
If you like, top the cheesecakes with maple roasted pecans. To make them, coat a handful of pecans in a few tablespoons of maple syrup and a dusting of cinnamon. Roast in the oven for around 10 minutes at 360°F.
Slice the cheesecake into small squares and place the cooled pecans on top. Drizzle some melted dark chocolate on top for some extra decoration. Keep in the refrigerator until ready to devour.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.