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No Bake Pumpkin, Coconut, Chocolat, Orange Cheesecake




9 minutes


pumpkin cheese cake


  • 3 dates pitted and softened in hot water
  • 125g walnuts (raw preferably)
  • 60g powdered almonds
  • 50g desiccated coconut
  • 1½ tbsp coconut oil
  • ½ tsp pure vanilla extract
  • 2 tsp mixed spice
  • ½ tsp cinnamon
  • 1tsp orange zest

Cheesecake mixture:

  • 250g raw cashews soaked*
  • 225g pumpkin purée
  • 50g raw coconut oil
  • 60 ml maple syrup
  • 1½ tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 2 tsp mixed spice
  • 1 tsp cinnamon

Chocolate topping:

  • 50g raw cocoa powder
  • 200g coconut cream
  • 2tbsp orange juice
  • 2tbsp maple syrup

*Soak for 4 hours or overnight to soften, rinse, drain and pat dry.


Prepare Crust:

  1. Place all ingredients in a food processor or high-powered blender and process on low, until you get a crumb-like consistency.  Avoid over processing or the mixture can become greasy or even being to form a nut butter.
  2. Press crust down evenly into an 20cm (8inch) springform pan.
  3. Wipe out the food processor/blender for the next steps.

Prepare Topping:

  1. In saucepan over low heat melt the coconut cream, maple syrup, orange juice and cacao, whisking constantly, once smooth and well combined remove from heat and stir in the vanilla, set aside to cool while you prepare the pumpkin filling.

Prepare Filling:

  1. In the food processor or blender, blitz the soaked cashews to form a paste. Then, add remaining ingredients and process until totally smooth, this could take a few minutes depending on your food processor or blender.
  2. Stir 62g of the pumpkin filling mixture into chocolate mixture.
  3. Pour the remaining pumpkin mixture over the crust and spread out evenly.
  4. Pour the chocolate/pumpkin mixture over the top, once again spreading evenly.
  5. Cover and refrigerate for at least 4 hours, or overnight, to firm up. You can serve right from the refrigerator for a soft creamy texture. The cake can also be frozen prior to serving, just make sure you allow it to thaw in the refrigerator for at least an hour prior to serving to allow for easy slicing.  Top with coconut whipped cream if desired.

Rich, creamy and chocolatey, a delicious indulgent treat for the weekend or a dinner party - enjoy!