Raw Vegan Pumpkin Seeds Cheesecake

by Arawmas
20 min
Raw Vegan Pumpkin Seeds Cheesecake


  • 100 g oats
  • 7 x medjool dates
  • 40 g walnuts
  • 40 g pumpkin seeds
  • 50 ml oat milk
  • 20 ml coffee
  • 150 g pumpkin seeds
  • 100 g cashews
  • 100 ml coconut oil
  • 1 tsp cinnamon
  • 60 ml maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt


  1. The ingredients are calculated for a 20 cm springform pan if you have set the app to 16 portions. Adjust the specified amounts if you want to make a larger or smaller cake. The pumpkin seeds and the cashews need to be soaked for 4h minimum in advance for this recipe.
  2. Start by running the first 6 ingredients in a food processor. Add a little water if needed until the mixture has a firm consistency (even sticky). Press the dough and spread it evenly in a spring form with baking paper on the bottom. Put in the fridge while you make the cream.
  3. Start by melting the coconut oil on bain marie. Mix the rest of the ingredients in a high speed blender until the mixture has a smooth and silky consistency. Put it in the freezer for a minimum of 3 hours and top it with cocoa nibs and edible flowers for a super duper cute cake.