One of my go-to healthy desserts turned any time snack is this Raw Lemon Raspberry Cheesecake I found on Rawified. Now for anyone not into eating raw, be forewarned, this is not your typical cheesecake. In fact, there is no cheese. But, don’t stray either, my cheese loving husband enjoys this dessert too, just don’t call it a cheesecake. Call it a delicious concoction of yummy goodness!
I usually do make mine pretty close to the original recipe, with lemon filling and a berry topping. Turns out this weekend I didn’t have any lemons or berries. But I did have a few oranges I got from work and some pumpkin puree.
Raw Pumpkin “Cheese” Cake
Adapted from Rawified
1 cup raw walnuts
1/2 cup raw almonds
2 tbsp honey
1-2 tbsp water
2 cups raw cashews
1/4 cup raw honey or agave
1/4 cup coconut oil, melted but not hot
2 oranges, zested and juiced
1-2 tbsp water
1 cup pumpkin puree
2-3 tbsp honey, to taste
2 tbsp soy milk (almond or other alternative milk is fine too)
2 tbsp coconut oil, melted but not hot
1 tbsp pumpkin pie spice
For the crust: put the walnuts and almonds into your food processor and grind well. Add the honey and about1 to 2 tbsp of water to make a workable dough. Line an 8 inch diameter cake pan or glass baking dish with plastic wrap then grease with coconut oil – this keeps the cheesecake from sticking to the pan if you decide take it out later (I don’t take it out, I use a square glass baking dish and just cut out pieces as I go). Press the nut mixture into the pan to form the crust and place in the freezer to set while you make the filling.
For the filling: grind up the cashews in the food processor until a flour like consistency is reached. Add the honey, coconut oil, orange juice and zest, along with 1 or 2 tbsp of water then blend until smooth and creamy. Take your crust out of the freezer and spread the cheesecake filling on top of it using a spatula. Place back in the freezer to set while you make the topping.
Using your food processor, puree the pumpkin puree, honey, soy milk, coconut oil and pumpkin pie spice until slightly melted and at a smooth consistency. Again, take out your cake pan and pour the pumpkin sauce on top of the cheesecake filling. Let the cheesecake set for about an hour or two in the freezer, then move to the fridge for storing before serving.
Note: I don’t clean the food processor between each layer, I just make sure to get as much as I can out before I start the next layer.