Pumpkin Cheesecake


Prep Time: 15-20 minutes

Freeze time: 2 hours

Total: 2 hours 20 minutes

Serves: 7 inch spring form pan

If using a larger spring-form pan (9 inches) double filling recipe but mix in two separate sections


Ingredients For Crust


  • 2 ½ Cups of Finely Chopped Walnuts/Graham Cracker

  • ½ Cup of Dried Un-sweetned Coconut Flakes

  • ⅓ Cup of Agave Nectar or Maple Syrup

  • ½ tsp. of Sea Salt

  • ¼ tsp. of Cinnamon

Ingredients For Filling

  • 2 Cups of Soaked Cashews (SEE CHEFS NOTES FOR SOAKING)

  • 1 Can or 16 oz. of  Pumpkin Purée

  • ½ Cup of Agave Nectar or Maple Syrup

  • 6 Tbsp. of Unrefined Coconut Oil (melted) 

  • 3 Tbsp. of Lemon Juice

  • 3 Tbsp. of Coconut Milk

  • 1 tsp. Pure Vanilla Extract

  • 2 tsp. of Cinnamon

  • ½ tsp. of Ground Cloves

  • ½ tsp. of Ginger

  • ½ tsp. of Nutmeg




  • Food Processor or Blender

  • 1 Mixing Bowl

  • Measuring Cups/Spoons

  • Spring Form Pan or a Cheesecake Pan


Instruction for Crust

  1. Place the nuts/graham crackers in Food Processor and combine for 1 min

  2. Add in the Coconut Flakes, Agave Nectar, sea salt & cinnamon, and Pulse until you achieve a chunky texture

  3. Transfer the mixture to your cheesecake pan and pat down to form the crust (MAKING SURE AN EVEN THICKNESS IS ACHIEVED) Set aside for later

Instruction for Filling

  1. Place the soaked cashews into the food processor and pulse for 1 min or completely combined.

  2. Add in the remaining wet ingredients and pulse together

  3. Next, we want to add the dry ingredients to the wet inside of the food processor

  4. Blend for 1-2 mins until it is smooth and creamy

  5. Pour the filling mixture into the spring form pan and pat sides to even out mixture

  6. Place in freezer for 2 hours or until the cheesecake is firm




Best stored in freezer in sealed container, Remove 15 mins before serving Best Served Cold

Chef Tips

  1. If using a larger coping form pan (9 inches) should filling recipe but mix in two separate sections.

  2. Overnight soaking: Soak cashews overnight in a lidded jar or bowl filled with water

  3. Quick soaking: Boil cashews for 15 mins and let cool before using

  4. Keep in mind that the nuts you choose for the crust will alter the overall taste