Paleo No-Bake Pumpkin Cheesecake

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We follow a number of recipe bloggers, one of which is www.PaleoRunningMomma.com. We wanted to share this one from her that you might want to try this Thanksgiving for something a little different than the traditional pumpkin pie.

As you know, we recommend reducing intake of white flour and sugar, so this is a great recipe to do that. Check it out!

What you need:

Crust:

  • 4 medjool dates softened, if needed
  • 1 1/4 cups raw pecans
  • 1/2 cup blanched almond flour
  • 3/4 cup coconut flakes unsweetened
  • 1 1/2 Tbsp organic coconut oil
  • 1/2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon

Filling:

  • 2 1/4 cups raw cashews soaked in warm water for 2 hours
  • 1 cup pumpkin puree
  • 1/2 cup coconut cream or full fat coconut milk
  • 1/3 cup organic coconut oil refined, to avoid coconut flavor
  • 3/4 cup pure maple syrup
  • 2 Tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • Coconut whipped cream for garnish

What to do:

You will need an 8” springform pan for this recipe. You can also make it in an 8” square pan, lined on the bottom and up the sides with parchment paper. If using a springform pan, there is no need for parchment paper. Prepare the crust first. In a food processor, add the dates, pecans, almond flour, coconut flakes, coconut oil, vanilla and spices. Process until the mixture begins to stick together – but not so much that it becomes a paste. Press the crust into the prepared pan evenly so it’s packed in. Place it in the freezer while you make the filling. For the filling, you can use a high speed blender or food processor. I like to use a Vitamix to make cashew based cheesecakes and sauces. Place all ingredients in the bowl of the blender or processor. Blend or process until very smooth, stopping to scrape down the sides to fully incorporate. Once the mixture is smooth and creamy (you should be able to pour it out of the blender as shown in the photo) spread the filling over the chilled crust, using a silicone spatula to scrape it out of the blender to use it all. Cover and return to the freezer to chill for at least 4 hours or until firm. Top with coconut whipped cream.