What is the difference between raw cheesecake and baked cheesecake?

Both may be smooth and creamy but not in the same way. A baked cheesecake usually has a silky consistency and firmer texture. A no-bake cheesecake will have a lighter, softer, almost fluffy texture, often more like a pudding or mousse .

What is cheesecake usually made of?

Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar . It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.

What is traditional cheesecake made from?

A traditional cheesecake is a lesson in simplicity. Made with just three simple ingredients; cream cheese, sugar and eggs , it's one of the more popular styles of cheesecake.

What is original cheesecake made of?

Over 4,000 years ago in the fifth century BC, the ancient Greeks on the island of Samos created the earliest known cheesecake. This rudimentary cheesecake was made with patties of fresh cheese that were then pounded smooth with flour and honey .

Raw Pumpkin Cheesecake Recipe - Blogilates (2024)

Recipes
Mar 30, 2012
14

As you know, I have an obsession with eating vegan when I’m eating out. Raw vegan? Even better! I feel like this makes dining out THAT MUCH MORE special, simply because it is something that I am so amateur at! To me, eating raw vegan is like eating a delicacy!

The other day I tweeted that if anyone was a raw vegan chef that they could be my automatic friend. Well, Kortney from SproutsUpNutrition stepped up to the plate! I asked her what her most popular and delish recipe was and she gave me her raw vegan pumpkin cheesecake.

OMG. I LOVE CHEESECAKE. DYING.

There is a bit of a twist though…there’s actually no pumpkin in this recipe, but rather carrots! And pumpkin spice.

So here it is guys…Kortney’s Raw Vegan Cheesecake Recipe!

Filling:

– 1 cup of raw cashew butter

– 3cups of carrots

– Juice from 1 lemon

– 5 dates

– 1tbsp of pumpkin pie spice

– 1/4 cup of raw agave nectar or maple syrup (not raw)

– 1/4 tsp of salt

– 1/4 cup of raw pumpkin seeds

Crust:

– 3 1/2tbsp raw agave nectar

– 1 1/4 cups of raw pecans

– 2 tsp vanilla powder

– 1/2 tsp of salt

– 1 tbsp coconut oil

Make the crust first by blending the pecans in a food processoruntil they are a fine powder.
Add remaining crust ingredients into the food processor and blend till it gets crumbly.
Press the crust into a cheesecake pan. I used a 6″ pan for this recipe.
Place pan into the freezer while you mix the filling.
For the filling, puree your carrots in a food processor first.
Once you have a nice puree you can add the remaining filling ingredients (except pumpkin seeds) and mix until you have a creamy smooth consistency.
Pour your mix into the pan onto of your crust. Using a spatula, spread the mix out so it is nice and even.
Sprinkle raw pumpkin seeds on top of your cake and set into the freezer for about 6 hours.

I can’t wait to try this! If anyone makes this, please share your pics on facebook or tweet them to me @Blogilates.

Check out the SproutsUpNutrition blog where Kortney originally shared her recipe here:http://sproutsupnutrition.wordpress.com/2011/10/10/raw-pumpkin-cheesecake/

Have a fab Friday!!! The new Blogilates booty shorts, yoga pants, and peek-a-boo tops will be ready for you next week! Woot woot! I ended up getting ShopBlogilates.com for the store name, but thanks to YOU GUYS I also bought Shopilates.com. Haha. Thanks for all of your help as always. I can’t way to show you the goods!!!!!

<3 Cassey

There are 14 comments posted by our users.

Abbie says:
October 24, 2013 at 8:52 pm
Calorie count and fat content? 🙂
See Also
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Reply
Debbie says:
September 16, 2013 at 2:52 pm
I made this and it is sooo good! Love it! I substituted almond meal for the nuts. Did you happen to calculate the calories for this recipe? Thanks!
Reply
Helena says:
March 21, 2013 at 6:25 am
Why can’t you use actual pumpkin? Could you trade it out for the carrots?
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Michelle says:
November 1, 2012 at 9:29 am
This looks so good!!! I’m hoping to try it for Thanksgiving! What is vanilla powder?
Reply
Pingback: Daily Ingredient: Pumpkin | juicygreenaura
sauce says:
September 19, 2012 at 4:30 am
Yum! Mine is in the freezer setting! Can’t wait. The spices smelt. so. good!
Reply
Jennifer says:
July 17, 2012 at 1:06 pm
After it has been frozen a few hours can you thaw to room temp. or will it fall apart? Can I put i the frig over night instead of in the freezer.
Reply
rei says:
July 3, 2012 at 11:32 pm
See Also
Unicorn Jello Shots - Easy Bubble Gum Vodka Jello Shots Recipe!
does anyone know the calorie count for this ?
Reply
Naamah Feliciano says:
May 28, 2012 at 7:58 pm
I had been a super duper vegan addict for quite sometime now and I have this HUGGGE crush on Vegan yogurt not only it’s super fast and really easy to make I just love the fact that it tastes just like the real thing….. p.s the pumpkin cheesecake looks absolutely delish…so making it!!!
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Angie says:
March 31, 2012 at 8:38 pm
Have you ever been to some-like-it-raw.com? Awesome raw recipes, workout and lifestyle stuff.
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Pingback: Raw Pumpkin Cheesecake Recipe | Blogilates - pumpkin-cheesecake
Pingback: Raw Pumpkin Cheesecake Recipe | Blogilates - cheesecake-recipes
Ashley says:
March 30, 2012 at 4:58 am
awesome! i love cheesecake AND pumpkin pie 🙂
thank you so much for introducing me to greek yogurt! in the morning i mash it up with bananas and any other fruit to make a cream cheese-like spread but with less of the fat and more protein to spread on my whole wheat toast! its so delicious, in fact, more delicious than cream cheese!
i hope to see another sculpting video soon! hope you are really enjoying yourself out there 🙂
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Kim says:
March 30, 2012 at 3:50 am
Omg! Can not wait to see the clothes! Btw, have u ever posted re: pilates vs. weights? As in, “Can I get all the resistance training/toning I need from pilates?” I’m sooo bored w/straight up weights :). Thanks for all u do!!!
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