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Superfood Pumpkin Layered Cheesecake

Superfood Pumpkin Layered Cheesecake

Nov 7th 2018

It’s everything-pumpkin season, and we can’t let it pass without a Pumpkin Cheesecake. This recipe is creamy, delicious, and most importantly it incorporates superfoods that add nourishment and extra nutrition to this dessert. The crust is made with dates, nuts and a hint of orange.  The filling is creamy cashew custard with maple syrup, pumpkin puree, and pumpkin spice. This cheesecake is packed with superfoods like Golden Milk Super Blend and Organic Super Shake, Vanilla. They help elevate the flavor with hints of Maca, Cardamom, Turmeric, Moringa, Camu Camu, and a serving of enzymes and probiotics for better digestion. Your body will be happy and your taste buds even happier. It’s perfect for holiday gatherings and parties.


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Golden Milk Super Blend Organic Super Shake Raw Organic Whole Cashews

Superfood Pumpkin Layered Cheesecake




6 hours


  • CRUST:
  • 1 cup packed Medjool dates pitted
  • 1 1/4 cups raw walnuts
  • 1 Tbsp orange juice
  • 1/4 cup shredded coconut
  • 3 Tbsp almond flour
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp Organic Super Shake (Vanilla)
  • 1 pinch sea salt
  • 1 Tbsp orange zest
  • 1 1/2 cups Raw Cashews (soaked in hot water for 1 hour)
  • 2 Tbsp orange juice
  • 1/3 cup full-fat coconut milk or cream
  • 3 Tbsp coconut oil (sub melted)
  • 1/2 cup maple syrup
  • 1/3 cup pumpkin puree
  • 1 pinch sea salt
  • 3/4 tsp pumpkin pie spice (nutmeg, clove, ginger, cinnamon)
  • 1/2 tsp Golden Milk Super Blend
  • 1 tsp Organic Super Shake (Vanilla)
  • 1 tsp vanilla extract


  1. Cover cashews with boiling water and let sit for 1 hour. Drain well and set aside.
  2. Add walnuts to a food processor and pulse until small bits remain.
  3. Add dates and process again until small bits remain.
  4. Add shredded coconut, almond flour, orange juice, ground ginger, nutmeg, Organic Super Shake (Vanilla), orange zest, salt and process everything together until loose dough* forms - it should stick together when you press between your fingers. Set aside.
  5. Use a muffin pan. Place a piece of plastic wrap over the muffin pan. Press the plastic wrap into each muffin form. (You can also just use cupcake liners.)
  6. Divide crust evenly to fill muffin forms and press down with fingers to evenly distribute. Wet your fingers with water if it’s too sticky. Set in freezer.
  7. Add soaked cashews to a power blender with remaining filling ingredients and puree until very smooth - 2-3 minutes. If it has trouble blending add a touch more coconut milk.
  8. Divide filling evenly into muffin forms. Fill to the top. Tap a few times to release any air bubbles, freeze until firm, about 4-6 hours.
  9. Once set, gently remove by pulling out the plastic wrap. If they aren't quite set, put back in the freezer until firm.
  10. Top them with coconut whipped cream, dried, sugared or fresh orange slices and sprinkle with chopped pumpkin seeds and pumpkin pie spice.
  11. Best enjoyed within the first 3-4 days. Let thaw at room temperature 10 to 15 minutes before serving for best texture.


*If too crumbly, add a date or two. If too sticky, add more crushed walnuts.