Anita’s coconut yogurt is an incredible product on its own, and is especially special in my no-bake pumpkin cheesecake. The spiced seed topper tastes like candy, and the filling could be eaten as a delicious and nourishing breakfast.

I love sharing love through food. Try it out over the holidays and spread the health to your nearest and dearest.

pumpkin coconut yogurt cheesecake

free of dairy, gluten, soy, refined-sugar

makes 2 medium cakes/tarts

modified from this recipe by Amy Lyons

ingredients

spiced seeds

1/3 cup mix of raw pumpkin + sunflower seeds

2 tsp pure maple syrup

1/4 tsp sea salt

1/2 tsp cinnamon

1/8 tsp turmeric, ground [optional]

1 pinch black pepper [if using turmeric, to activate its properties]

1/8 tsp cayenne [optional]

crust

2/3 cup gluten-free whole grain oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]

1/3 cup ground flaxseed meal

3/4 cup unsweetened coconut shreds

1/8 teaspoon sea salt

2 tsp raw cacao powder

10-12 medjool dates, pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]

1-2 tsp coconut oil, melted [if necessary to help bind the crust]

pumpkin coconut yogurt filling

1 1/2 cups pumpkin puree [I used baked organic kaboacha squash, cooled + mashed]

1 cup Anita’s coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]

2/3 cup raw cashews, soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]

1 tbsp cinnamon, ground

1 tsp ginger, ground

1 tsp cardamom, ground

1/2 tsp nutmeg, ground

1/2 tsp cloves, ground

1/8 tsp turmeric, ground [optional]

1 pinch black pepper [if using turmeric, to activate its healing properties]

1 pinch sea salt

2 tsp maca [optional]

1/4 cup pure maple syrup [sub: raw coconut nectar or raw local honey]

1 1/2 tsp pure vanilla extract

1 tsp coconut oil, melted [if not using coconut butter]

1 tsp lemon juice [to taste]

instructions

to make the seeds

Combine all ingredients in a bowl, and toss to coat.

Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.

to prepare the crust

Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.

Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].

Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.

Place crust in the fridge until firm, approximately 1 hour.

to make the pumpkin coconut yogurt filling

Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.

Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.

Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].

pumpkin coconut yogurt cheesecake | dairy-free

free of dairy, gluten, soy, refined-sugar makes 2 medium cakes/tarts modified from this recipe by Amy Lyons

Print Recipe Pin Recipe

Course Dessert

Cuisine gluten-free, sugar-free, vegan

Servings 10

Ingredients

  

spiced seets

• 1/3 cup raw pumpkin + sunflower seeds
• 2 tsp pure maple syrup
• 1/4 tsp sea salt
• 1/2 tsp cinnamon ground
• 1/8 tsp turmeric ground [optional]
• 1 pinch black pepper ground [if using turmeric, to activate its properties]
• 1/8 tsp cayenne ground [optional]

crust

• 2/3 cup gluten-free whole gran oats [sub: raw sprouted buckwheat groats or additional unsweetened shredded coconut]
• 1/3 cup ground flaxseed meal
• 3/4 cup unsweetened coconut shreds
• 1/8 tsp sea salt
• 2 tsp raw cacao powder
• 10-12 medjool dates pitted and chopped [if they are not soft, soak them in warm water for 10-30 minutes + drain them well]
• 1-2 tsp coconut oil melted [if necessary to help bind the crust]

filling

• 1 1/2 cup pumpkin puree [I used baked organic kaboacha squash, cooled + mashed]
• 1 cup Anita's coconut yogurt [sub: unsweetened non-dairy or organic Greek yogurt]
• 2/3 cup raw cashews soaked + drained to soften [nut-free sub: raw coconut butter, warmed to liquid]
• 1 tbsp cinnamon ground
• 1 tsp ginger ground
• 1 tsp cardamom ground
• 1/2 tsp nutmeg ground
• 1/2 tsp cloves ground
• 1/8 tsp turmer ground [optional]
• 1 pinch black pepper ground, optional [if using turmeric, to activate its healing properties]
• 1 pinch sea salt
• 1/4 cup pure maple syrup [sub: raw coconut nectar or raw local honey]
• 1 1/2 tsp pure vanilla extract
• 1 tsp coconut oil melted [if not using coconut butter]
• 1 tsp lemon juice [to taste]

Instructions

 

to make the seeds

• Combine all ingredients in a bowl, and toss to coat.
• Spread out on a lined baking sheet and bake at 325F for 10-20 minutes, then let dry until crispy.

to make the crust

• Process flax, coconut, oats/buckwheat and sea salt in a food processor until they become fine crumbs.
• Add dates and cacao powder and process until the mixture holds together when squeezed between your fingers [if not holding together, add more dates or a bit of melted coconut oil].
• Lightly coat cheesecake pans with coconut oil [or use parchment paper] then firmly press the crust into the bottom, and set aside.
• Place crust in the fridge until firm, approximately 1 hour.

to make the pumpkin coconut yogurt filling

• Combine all filling ingredients in a high speed blender [or large food processor] and blend/process until smooth.
• Pour the filling over the crust and smooth the top, then place in the freezer for about 4 hours or overnight, garnishing finished cake/tart with spiced seeds before cake is completely firm.
• Serve cold so the shape holds and the flavor is fresh [store extra cake in fridge or freezer].