Raw Pumpkin Cheesecake Bites

Milking the last days of November - is it wrong that we don't want to give up on pumpkin spice yet? The warming spices of fall with pure pumpkin puree make these raw cheesecakes delectably creamy, packed with flavor, and they don’t require an oven.

Makes: 6 mini cheesecakes

Time: 20 minutes + time to freeze




½ cup dates

3 T almond flour

2 T maple syrup

2 T raisins

½ T cinnamon




¾ cup raw cashews

½ cup pumpkin puree

¾ cup lite coconut milk

3 T maple syrup

½ t lemon juice

½ t cinnamon

⅛ t nutmeg

Pinch of ground ginger

Pinch of ground clove

Pinch of sea salt



Soak raw cashews in water, covered for about 1 hour.

Line a muffin tin with paper cups, or spray with cooking spray.

In a food processor, combine all ingredients for the crust.

Place 2 T of the crust mixture in each section of the muffin tin and press to form the base.

Next, in a high-speed blender, add all filling ingredients and blend until smooth - about 3 minutes.

Pour filling evenly over each crust.

Place in freezer and allow to freeze for at least 4 hours.

Thaw for 5-10 minutes before enjoying.


Local to Philly and on a cooking kick? We have ONE spot left in our Holiday Appetizers class next Wednesday, 12/6. Click HERE to snag the last spot!


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