Raw Pumpkin Cheesecake

Raw Pumpkin Cheesecake

Pumpkin Log

Requires: 1 10” spring pan



  • 3 c almond meal
  • 1 tbsp maca powder
  • 3 tbsp maple syrup
  • 2 tbsp almond butter
  • ½ c coconut oil, melted
  • ½ tsp cinnamon
  • Pinch sea salt


  1. Grease 10” spring pan.
  2. In a bowl add almond meal, maca powder, agave, almond butter, coconut oil, cinnamon and sea salt and stir until dough forms.
  3. Pour into prepared pan and press into the bottom flat and even. Place into the refrigerator while making the filling.


  • 4 ½ c cashews, raw & dry
  • ½ c maple
  • 1 ½ c coconut oil, melted
  • 1 ½ c pumpkin puree, canned
  • 2 tbsp pumpkin spice


  1. Soak cashews for 2-3 hours at room temperature. Drain and rinse before use.
  2. Place cashews, maple and coconut oil into a food processor or high powered blender and turn on high for 1 minute. *Make sure to wipe down the sides if needed during blending. Add pumpkin puree and pumpkin spice to blender or food processor and blend for another 30-60 seconds.
  3. Pour batter into prepared pan with crust and smooth top. Wrap with plastic wrap and refrigerate overnight.

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