September is finally here and I am so excited for all things pumpkin. I am kicking pumpkin season off with this amazing Pumpkin Chocolate Cheesecake. This healthier cheesecake is vegan, gluten free and grain free. You can make it super easily too. No cooking required!
This pumpkin chocolate cheesecake is super rich. It starts with a chocolate/almond crust, then a creamy cheesecake layer, and then it’s topped with more chocolate! This one is a must try. If you serve it at a party, no one will ever know it was made healthier with no refined sugar. Trust me, it’s that good. 🙂
Pumpkin Chocolate Cheesecake
Pumpkin Chocolate Cheesecake
Pumpkin and chocolate were made for each other!
Ingredients
Crust
- 1/3 cup raw almonds
- 1/3 cup chocolate chips
- 5 Medjool dates
Cheesecake
- 2 cups raw cashews (soaked overnight)
- 1 1/4 cup pumpkin puree
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- pinch sea salt
Chocolate
- 1/2 cup chocolate chips
- 1 T coconut oil
Instructions
- Drain the cashews.
- In a food processor , combine all the crust ingredients. You may need to add a tiny amount of water to get the consistency right. The dough needs to come together loosely.
- Press the crust into the bottom of a greased 6 inch round spring form pan . Place the pan in the fridge.
- In a food processor , combine all the cheesecake ingredients and blend until smooth. Pour the mixture into the pan and place it in the fridge to set up. It needs about 6 hours to set.
- Once it's set, you can make the chocolate. Melt the chocolate and coconut oil using a double boiler method. Gently heat the chocolate and stir until it's smooth.
- Drizzle the chocolate over the top of the cheesecake. Place back in the fridge for another 30 minutes.
Recipe Notes
This should last a couple weeks in the fridge. It also freezes well. Enjoy!
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