Print
-based cheesecake, on top of a chocolate date crust. This make-ahead raw dessert is perfect for the holidays.

No Bake Layered Chocolate Pumpkin Cheesecake

This No Bake Layered Chocolate Pumpkin Cheesecake has layers of chocolate cashew cheesecake and pumpkin spice cheesecake, on top of a chocolate date crust. This make-ahead raw dessert is perfect for the holidays.
Course Dessert
Prep Time 30 minutes
Chill time 4 hours
Total Time 30 minutes
Servings 10 slices
Author Rachel

Ingredients

For the cheesecake

  • 1⅔ cups (187g) raw cashews soaked in water for at least six hours or preferably overnight
  • cup canned full-fat coconut milk shaken
  • cup (81g) pure pumpkin puree
  • ¼ cup (50g) coconut oil, melted and cooled use refined coconut oil if you want no coconut flavor
  • ¼ cup (84g) + 1 tablespoon (21g) pure maple syrup divided
  • 1 tablespoon (20g) unsulfured molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger,⅛ teaspoon ground allspice, and ⅛ teaspoon ground cloves
  • ¼ cup cacao powder

For the toppings

Instructions

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the pecans, almond flour, pitted dates, cacao powder, coconut oil, and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the date dough into the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the cacao powder and 1 tablespoon maple syrup and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.

  4. Pour half of the filling into a separate bowl. Add the cacao powder and remaining one tablespoon of maple syrup to the other half of the pumpkin mixture, still in the blender. Blend it in until smooth.

  5. Pour the chocolate filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  6. Spread the remaining pumpkin filling over the chocolate filling and smooth out the top, tapping the pan against the counter again to release air bubbles.
  7. Place in the freezer to set for at least 4 hours or until completely firm.
  8. Let thaw at room temperature for 10-15 minutes or for an hour in the refrigerator before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  9. Serve with coconut whipped cream and a drizzle of melted chocolate!