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Paleo Pumpkin Chocolate Cheesecake {GF, LF}

Tempo total 20 minutes
Doses 8
Author Anita Healthy



  • 1 cup wallnuts
  • 5 pitted dates
  • 1/2 cup almond flour
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon

Cheesecake Filling

  • 200 g cashews soaked for about 5h
  • 1 cup pumpkin puree
  • 125 ml full-fat organic coconut milk
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • Cinnamon
  • Vanilla extract optional

Chocolate Frosting

  • 6 Tbsp cocoa butter
  • 3 Tbsp raw cocoa powder
  • 5 Tbsp full-fat organic coconut milk
  • 2 Tbsp coconut sugar


  • Line a base of a 23cm springform pan with parchment paper.

Prepare the crust

  • Blend all the ingredients in a food processor. Place the mixture in the base of the shape and press it down evenly.
  • Keep in the fridge while you prepare the cheesecake.

Prepare the filling

  • Drain the soaked cashews well and place in the blender until forming a paste.
  • Add the remaining ingredients in the blender, except coconut oil, until a creamy and uniform texture is created.
  • Add the coconut oil and process a little more.
  • Pour the mixture over the crust, cover and freeze for about 30min.

Prepare the chocolate frosting

  • Melt the cocoa butter in a low heat, for about 1 minute.
  • Add the coconut sugar and stir well until the sugar dissolves.
  • Add coconut milk and cocoa, stirring well for about 2 to 3 minutes, until it begins to thicken.
  • Remove the cheesecake from the freezer, pour the chocolate frosting over the filling and freeze for 3 more hours.
  • After that time, remove and place it in refrigerator. If you want to serve immediately, wait about 10 minutes until ready to slice.
  • Enjoy!
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