Raw Pumpkin Pie Cheesecake | Juicing with Jules | Tastes Better Than Baked

Описание: This Raw Pumpkin Pie Cheesecake is the dessert that converts everyone — creamy, sweet, festive, gut-healing, and totally dairy-free. No baking, no processed sugars, just pure raw holiday magic.

In this episode we are doing a Holiday Raw Vegan Series, we’re making one of my favorite holiday desserts: a raw vegan pumpkin cheesecake inspired by FullyRaw Kristina.

This recipe is:
✨ Healing
✨ No-bake
✨ Gluten-free
✨ Dairy-free
✨ Holiday-perfect

Bringing your own raw dish to a holiday dinner keeps you from falling into the “food trap” — the cooked oils, fats, and sugars that trigger old cravings and pull you back into old patterns. Raw food keeps your energy light, clean, and lifted.

Let’s make this magical holiday dessert together! 💛✨

🎃🧾 FULL RECIPE

Crust:

1 cup mulberries (or dried figs/dates if substituting)

1 cup dates

½ cup pecans (optional)

Cheesecake Filling:

1 cup cashews (soaked)

1 cup pumpkin puree (raw pumpkin or steamed & cooled if needed)

1 ripe persimmon

2–3 tablespoons coconut nectar or date syrup

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon vanilla

Squeeze of lemon

Topping:

Pumpkin + persimmon blend

Crushed pecans

Drizzle of coconut nectar

🔧 Directions:

Blend crust ingredients until sticky. Press into a small springform pan.

Blend all filling ingredients until creamy.

Pour filling into the crust.

Freeze 2–4 hours.

Add topping + garnish.

Slice + enjoy your raw holiday magic.