Day 5 of real food remixed recipes “Thanksgiving Edition”.

So far we’ve looked at some appetizer ideas to serve pre-main course, as well as main course side dish ideas like a paleo-friendly mashed potatoes & gravy recipe, as well as sweet potato casserole recipe with real food homemade marshmallow.

Today, we’re going to tackle this amazingly delicious no bake pumpkin cheesecake tart.

I mentioned in the sweet potato casserole post yesterday, if you had to make just one of these real food remixed recipes, make the sweet potato casserole.  Well, this is in that category as well.  This was hard-to-put-the-fork-down good!

This no bake pumpkin cheesecake is paleo & vegan ingredient-friendly, gluten free and dairy free.

No Bake Pumpkin Cheesecake

Ingredients for crust:

½ cup raw almonds

½ cup raw cashews

½ cup raw macadamias

3/4 cup pitted dates (about 8 dates)

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

Zest of 1/2 orange

2 teaspoons vanilla extract

1 tablespoon orange juice

Directions for crust:

1. Put all the nuts in a food processor and process into crumbs 

2. Add the rest of the ingredients and process until everything incorporated and mixture holds together 

3. Take mixture and press into an 11 inch removable bottom tart pan evenly and put in the freezer (love using these removable bottom ones, so easy to get any tart/cake out of the pan)

Next you can start your filling…

Ingredients for the filling:

1 cup raw macadamias

2 cups raw cashews + a small amount for garnish

1 – 1 1/2 cup unsweetened almond milk

Zest from 1/2 orange

2/3 cup coconut sugar

1 teaspoon vanilla extract

1 cup canned pumpkin

Kitchen notes:  notice the 1 – 1 1/2 cups almond milk.  You can add 1 cup first and blend (see directions below), and then add 1/2 cup from there if it’s a little too thick.

Directions for filling:

1. Blend all ingredients in food processor until creamy.  The mixture will have some texture because of the nuts. (this is where you’ll check the nut milk kitchen notes above)

2. Remove your crust from freezer and add filling, smoothing it around evenly.  Sprinkle with a small amount of reserve chopped cashews.  Return to freezer for a few more hours.

3. To serve, remove from freezer and let it set at room temperature for 10 – 15 minutes before slicing into serving pieces.  Keep it stored in the freezer.


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