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Cheesecake, Pumpkin, Raw, Vegan

Raw, Vegan Pumpkin Cheesecake

November 7, 2015

raw pumpkin cheesecake

At what point do you break and turn on the heat in your house once fall has arrived? For us, the breaking point came this week and we’ve turned on the heat in our room at night so our bed is warm as toast when we’re ready to go to sleep. 

We don’t have central heat, so we only turn it on in the rooms we’re in. This means that our downstairs is usually freezing during the winter, the second floor is somewhat warm, and the only room upstairs that is warmed up is our bedroom. The worst feeling is stepping out of a warm shower, onto the cold tile. So far we have been lucky, with an usually warm fall, however this week there was most certainly a cold snap that came in. 

I’m also always, always cold. I’m the person who can be cold in the shade on a hot day. Of course, Adam says it’s my fault since I never wear socks, and most of my leggings are capri’s and only cover until my knee. His solution for the cold is longer pants and a pair of fuzzy socks. However, I’ll still layer three blankets on top while I watch TV. 

I made this pumpkin cheesecake while it was still fairly warm, for our Canadian Thanksgiving in early October. While a raw, vegan cheesecake is great for when you don’t want to turn on the oven, I can’t bake fast enough to feel the warmth radiating out of the oven now. 

pumpkin cheesecake

With the American Thanksgiving on the horizon, I thought I’d share this easy seasonal pumpkin cheesecake, that’s both raw and vegan. Much like my Chocolate Raw Cheesecake earlier this year, this recipe is easy and delicious, yummy enough to fool any cheesecake loving person. 


raw vegan pumpkin cheesecake bakeaholic

Vegan Pumpkin Cheesecake
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  1. CRUST
  2. 1 cup packed medjool dates, pitted
  3. 1 cup pumpkin seeds
  4. 1 cup oats
  6. 3 cups raw cashews, soaked overnight or in hot water
  7. 1 lemon, juiced
  8. 3/4 cup coconut milk
  9. 6 Tbs. coconut oil
  10. 3/4 cup pure maple syrup
  11. 1/2 cup pumpkin puree
  12. pumpkin pie spice to taste
  13. Caramel Topping: (optional)
  14. 1/2 cup dates
  15. 4 Tbs. Coconut Sugar
  16. 2-3 Tbs. Water
  1. In food processor add dates, plus a dash of water.
  2. Add oats and pumpkin seeds.
  3. Push crust into 8"-9" springform pan, and slightly up the sides.
  4. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth - 3-5 minutes. If it is too thick, add more coconut milk. Or work in batches if it is too hard on your blender.
  5. Pour filling into crust, and smooth out if necessary. Chill in Refrigerator overnight.
  6. Once set, run a butter knife along the edges, and release the springform pan.
To make Caramel Topping
  1. In small saucepan, heat water, dates and coconut sugar on medium heat until simmers. Set aside to cool slightly, then puree in blender or food processor until smooth, liquid caramel sauce texture. Pour over chilled cheesecake, let set over night.
  1. I like to place the cheesecake in the freezer for about 20 minutes before serving, it firms it up completely, and I find the colder it is, the more cheesecake like it tastes!
Adapted from Raw Vegan Chocolate Cheesecake
Adapted from Raw Vegan Chocolate Cheesecake
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Cheesecake, Raw, Vegan, Wheat Free

Raw Vegan Chocolate ‘Cheesecake’

April 27, 2015

raw vegan chocolate cheesecake //

For all intents and purposes this is a chocolate cheesecake. 

However, it isn’t made with any cheese, or dairy, at all. Therefore, it’s a ‘cream’ cake – with the emphasis on coconut cream. 

It was my mom’s birthday last week and we had a family dinner to celebrate. Every year I ask her what type of cake she would like for her birthday. This year, she asked for a decadent chocolate cheesecake, being one of her favourites. I took this as a challenge to make it not only dairy free, but raw and vegan as well.

Myself and my soon to be sister-in-law have a dairy intolerance and therefore can’t indulge in things like cheesecake, though i would love to. So, I decided to see if I could trick my mom by making this version of her favourite dessert. 

I easily found this recipe from the Minimalist Baker’s website, and I had seen it taste-test approved by a fellow Vancouver blogger Erin Ireland. The ingredient list looked simple and the steps easy. The result? An amazing, creamy, chocolate-y, indulgent cheesecake reminiscent cake that requires no baking what-so-ever. topped with dairy-free chocolate ganache. Amazing,

raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake // bakeaholic.caWhen you think about it, it’s kind of funny that a chilled cheesecake actually requires any baking at all (in the traditional recipes) – so why not cut out that step all together and have a true chilled no bake ‘cheesecake.’ 

This recipe is absolutely amazing – and require half the amount of time, and energy (of you & your appliances) to make. Traditional cheesecake requires a long bake time, followed by cooling and then chilling in the refrigerator, a very tedious process.

With this simple recipe there is no baking, and only minimal chilling time required. I chose to make a large cheesecake for dessert with the family, but you can definitely make this in a smaller version if you want to half the recipe.

raw vegan chocolate cheesecake //
raw vegan chocolate cheesecake // bakeaholic.caraw vegan chocolate cheesecake //

raw vegan chocolate cheesecake // sliced

Fool your dairy-loving cheesecake fans with this easy recipe

Raw Vegan Chocolate Cheesecake
Serves 12
A creamy, dreamy alternative to the traditional cheesecake made dairy free and vegan.
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Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
Prep Time
4 hr
Cook Time
5 hr
Total Time
10 hr
  1. 2 cups medjool dates, pitted
  2. 2 Tbs. boiling water
  3. 2 1/2 cups raw almonds (or any other nut)
  4. 1/2 cup oreo cookie crumbs or graham cracker crumbs
  1. 3 cups raw cashews, soaked in water overnight or at least 5 hours
  2. 1/2 cup lemon juice
  3. 1/4 cup melted coconut oil
  4. two 14-ounce cans of coconut cream (or full fat coconut milk)
  5. 1 + 3/4 cups dark chocolate (chopped and melted in microwave on 1 minutes intervals, power level 6)
  6. 1/4 cup maple syrup
  1. 1/2 cup dark chocolate, chopped or chips
  2. 1/2 can coconut milk
  1. Add pitted dates to a food processor along with boiling water and blend until smooth.
  2. In a high powered blender, add nuts and graham crumbs and process into a meal.
  3. Add the almond graham crumb meal to the dates and pulse until it forms a dough. It should be slightly sticky, and not too dry. If too sticky, add more nuts or even oatmeal. If you find it is too dry, add a touch more water or dates. You may want to do it in two batches depending on how large your food processor is.
  4. If you're making one large cheesecake, press the dough into the baking dish and push up the sides. I like to use the back of a spoon to smooth it out. If making individual cheesecakes, line ramekin with parchment and then divide crust evenly.
  5. Place in fridge to chill while preparing the filling.
  1. Drain the cashews.
  2. Add all filling ingredients to a high powered blender and mix until very smooth. Again, you may wish to do this in two batches if you are doubling the recipe. Continue to blend until silky smooth, you may need to add more liquid (lemon juice or syrup) if needed. Batter should be creamy and smooth.
  3. Divide filling evenly among the ramekins or large quick-release pan.
  4. Place in refrigerator for 4-5 hours, or overnight. This is a great make-ahead dessert that you can make and refrigerate overnight.
  5. When ready to eat, slide a sharp knife around the edges and release.
  1. If you'd like to top it with a ganache, heat the coconut milk in a small pot on medium heat until steaming. Pour over chopped chocolate and let sit 5 minutes. Using a spatula stir together melted chocolate and coconut milk until a thick chocolate glaze is created. Set aside to cool for another 5-10 minutes. Pour over a chilled cheesecake and let sit until ready to serve.
  1. I doubled this recipe (as seen in the pictures) for a 10-inch baking dish. If you would like to make a smaller, or individual cheesecakes as seen on Minimalist Baker's website visit the link. Adjust recipe according to your baking dish size. If you'd like to make a large cheesecake like I did, use the above recipe.
  2. I found with the large one, even in the fridge overnight it is creamy, but if you want to place it in the freezer for a half hour or so before it will be even more chilled and solid if you prefer.
Adapted from The Minimalist Baker
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Lemon & Blackberry {Swirl} Cheesecake

April 24, 2011

This weekend is extra special for two reasons. First, It was my mom’s birthday yesterday!! We had a delicious dinner, with not one, but two turkey’s! Because, secondly, it was also Easter! A time to get together with family and friends over delicious food!! And I’m finally finished exams!!!!! Well, I guess that’s three things that make this weekend awesome.

My mom is jetting off to Vegas this morning! Lucky huh?!

Happy Birthday Mom!


I decided to make my mom dessert in between studying for exams. Her favorite dessert is cheesecake, so naturally I had to make one. I’ve made cheesecake a multiple of times, pumpkin, and a traditional NY cheesecake for Mother’s Day one year also.

But, I have had this gigantic bag of blackberries that Adam and I had picked last summer still lingering in the freezer. Slowly we’ve been eating them but we just seem to never run out! I wanted to make something easter-y and spring-y. I decided to tweak my usual recipe, and make a lemon cheesecake with lemon juice and zest, and then swirl blackberry onto the top. And of course, I made a blackberry compote to go with it as well. It was so refreshing and delicious! If I do say so myself.

Also, being the great daughter I am ;) I bought my mom and I tickets to go see WICKED at the Queen Elizabeth theatre this June in Vancouver!! I am so excited to see it. I have heard so many great reviews about it. Have you seen it yet?? Did you like it?? My mom and I love going to the theatre, we’ve seen Mamma Mia and a few Ballet’s. I just love getting dressed up and seeing a show.

Back to the cheesecake. You can add in any additions, lime zest, lime juice, different berries etc. All delicious. I would suggest making this a day ahead, and letting it cool completely overnight in the refridgerator.

Hope you all have a great Easter weekend!!

Lemon Cheesecake with Blackberry Swirl

– makes 10-16 servings –
Adapted From Baking From My Home to Yours, by Dorie Greenspan


For the crust
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two
Lemon zest of two lemons
Juice from one whole lemon
1/2 cup fresh blackberries

Blackberry Coulis
1 cup Fresh or Frozen Blackberries
3 tbs. Lemon
2 tbs. Sugar
1/4 cup water

To make the crust:

1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet. Make sure it is tightly secured, you don’t want a soggy crust!

2. Stir the crumbs, and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn’t have to be a precision job.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

4. Reduce the oven temperature to 325°F.

To make the cheesecake:

1. Put a kettle of water on to boil.

2. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Add in Lemon Zest and Lemon juice. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

3. Put the foil-wrapped springform pan in the roaster pan.

4. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl. Reserve about 1/4-1/2 cup batter in a small bowl, and scrape the rest of the batter into the springform pan. The batter will reach the brim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.)

4a. Using a blender, puree the fresh blackberries until liquid. Stir the blackberry puree into the reserved 1/4/-1/2 cup batter. Mix together thoroughly. Using a spoon dollop a small amount of the blackberry batter onto the top of the cheesecake batter in small circles dotted on top randomly. Using a knife, draw lines through the cake mixing the batter and swirling it ever so slighty.

4b. Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster—be careful, there may be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack. Do not rush it!

7. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

Serving: Remove the sides of the springform pan and set the cake, still on the pan’s base, on a serving platter. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.

Storing: Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.