Are you a fan of pumpkin spice and cheesecake? Look no further, because this raw white chocolate and pumpkin cheesecake is the perfect dessert for you! The combination of the creamy pumpkin filling and the rich white chocolate topping is sure to satisfy any sweet tooth. And the best part? This dessert is entirely raw, so you don't have to feel guilty about indulging.
I first came across the idea of a raw cheesecake a few years ago and was instantly intrigued. The idea of a cheesecake that was both healthy and delicious was too good to pass up. I experimented with different flavors and variations, but this raw white chocolate and pumpkin cheesecake is by far my favorite.
I love the combination of pumpkin and white chocolate, and this dessert allows both flavors to shine. Plus, the fact that it's raw makes it a guilt-free indulgence that I can enjoy at any time. As someone who loves experimenting with new flavors and healthy ingredients, I decided to try my hand at making raw white chocolate and pumpkin cheesecake. I gathered all the necessary ingredients, including cashews, dates, coconut oil, pumpkin puree, maple syrup, white chocolate chips, and pumpkin pie spice.
The final result was a delicious and unique dessert that was both creamy and flavorful. The combination of pumpkin and white chocolate was unexpected but worked perfectly together, while the texture of the cashews and dates provided a nice contrast to the smooth cheesecake filling. This raw white chocolate and pumpkin cheesecake was a hit with my family and friends, and I will definitely be making it again in the future.
Ingredients:
For the crust:
- 1 cup almonds
- 1 cup pitted dates
- ¼ cup shredded coconut
- ¼ teaspoon sea salt
For the filling:
- 2 cups raw cashews, soaked for at least 4 hours
- 1 cup pumpkin puree
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
For the white chocolate topping:
- ½ cup coconut oil, melted
- ½ cup cacao butter, melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
How to make raw white chocolate and pumpkin cheesecake:
- Begin by making the crust. In a food processor, combine the almonds, dates, shredded coconut, and sea salt. Process until the mixture is finely chopped and sticks together when pinched.
- Press the crust mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust evenly across the bottom of the pan. Set aside.
- To make the filling, drain and rinse the soaked cashews. In a blender, combine the cashews, pumpkin puree, melted coconut oil, maple syrup, vanilla extract, cinnamon, ginger, and nutmeg. Blend until smooth and creamy.
- Pour the filling into the prepared crust and smooth the top with a spatula. Place the cheesecake in the freezer to set for at least 4 hours.
- To make the white chocolate topping, melt the coconut oil and cacao butter in a double boiler. Once melted, remove from heat and stir in the maple syrup, vanilla extract, and sea salt.
- Let the white chocolate mixture cool for a few minutes, then pour it over the top of the chilled cheesecake. Use a spatula to spread the topping evenly.
- Return the cheesecake to the freezer for at least 30 minutes, or until the topping has hardened.
- To serve, remove the cheesecake from the freezer and let it sit at room temperature for a few minutes to soften slightly. Slice and serve.
FAQs:
Can I use something else instead of almond flour?
Yes, you can use any type of flour that you prefer, such as coconut flour or oat flour.
Can I substitute the maple syrup with honey?
Yes, you can use honey instead of maple syrup, but keep in mind that it will change the flavor slightly.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but it may be more difficult to remove the cheesecake from the pan
Conclusion:
This raw white chocolate and pumpkin cheesecake is a delicious and healthy dessert that you can enjoy guilt-free. It's easy to make and doesn't require any baking, so it's perfect for those who are short on time. Plus, the combination of pumpkin and white chocolate is simply irresistible!
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