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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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Breakfast, Clean Eats, Granola, Healthy, Pumpkin, Vegan, Wheat Free

Pumpkin Spice Granola

September 23, 2014


pumpkin spice granola alicia bakeaholic

As soon as fall has officially arrived I’m way too excited to begin baking all things pumpkin. There is no better smell than pumpkin spice – ginger, nutmeg, cinnamon – all baked into a warm comforting pumpkin baked good. Pumpkin can be made both sweet and savoury and is so versatile when working with it. 

Fall is one of my most favourite seasons – the colours, cool days, candles, and holidays (Thanksgiving, Halloween) make it even better. 

I had to seriously stop myself from buying any sort of halloween or Fall paraphernalia from the Home Sense store in August. Now that it’s officially Fall, I feel I can let myself Fall fully with no inhibitions. Sorry, Adam. But really, they start bringing out those halloween and thanksgiving decorations in the summer, and by the time the holidays actually roll around all the decor has been packed up and its suddenly Christmas in October. 

Thankfully pumpkin is the ingredient of both halloween, thanksgiving and christmas so we can happily eat it for months. I don’t think I ever get sick of eating pumpkin, I even love adding it to my chili. 

I had actually seen this pumpkin granola recipe in April, when another local Vancouver blogger, Jennifer from Foodess, had posted it – pumpkin goods know no boundaries. I was all for pumpkin in April.


I knew I needed to make it come Fall, and It turned out better than my tastebuds imagined. I changed a few things, subbing in brown rice syrup for maple (feel free to use either), adding in pumpkin seeds and cooking it for a little longer, leaving it in the oven, to really crisp up the clusters. I found it was just as crunchy as store-bought, only obviously much better. The spice is perfect, and not overly sweet.


I loved her idea of storing it in the freezer, it makes for a nice cold bowl of granola and milk, plus it prolongs its shelf life (that is, if you don’t eat it all in a week) – And as she says, most pumpkin granola is actually just ‘pumpkin spice’ with no trace of real pumpkin puree, whereas this recipe uses a whole cup. Feel free to make a half batch.

Happy Fall :)

Pumpkin Spice Granola
Serves 24
Crunchy, spiced pumpkin granola clusters with dried cranberry for added sweetness.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. 1 cup pumpkin puree (not pie filling)
  2. 1½ tbsp ground cinnamon
  3. 2 tsp ground ginger
  4. ⅓ cup canola oil / coconut oil
  5. ½ cup coconut sugar / brown sugar
  6. ⅓ cup brown rice syrup
  7. 1 tsp vanilla extract
  8. 5 cups old fashioned large flake oats
  9. 1cups natural almonds - pulsed slightly
  10. 1 cup pumpkin seeds
  11. ¼ cup ground flaxseeds or whole
  12. 1-2 cups dried, sweetened cranberries
  1. Preheat oven to 325 degrees.
  2. In a mixing bowl, whisk together the pumpkin, cinnamon, ginger, oil, sugar, brown rice syrup and vanilla extract. Stir in the oats, almonds, pumpkin seeds and flaxseeds.
  3. Divide mixture between two large baking sheets lined with parchment and bake 45-60 minutes, stirring occasionally and checking frequently, until the almonds are golden and toasty and the granola is dry.
  4. Turn off oven and leave baking sheets inside, propping door open slightly. Allow the oven to cool down with granola inside to create dry, crunchy granola.
  5. Remove from oven, sprinkle cranberries overtop and mix in.
  6. Store in airtight containers for up to a week - or freeze in large freezer bag.
  1. Crunchy granola keeps well in the freezer, remove and eat with cool milk or yogurt.
Adapted from Foodess
Adapted from Foodess
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