This delicious pumpkin cheesecake recipe is perfect for people who have dietary restrictions or food allergies. From Julie at the Free People blog, the dessert is gluten-free, vegan and raw. This means no baking is required and you don't need to worry about any animal by-products or gluten-related digestive distress.
The crust contains fresh dates, unsweetened shredded coconuts, raw nuts (almonds, pecans and walnuts will all work well), coconut oil, vanilla extract, Himalayan salt and a mixture of ground cloves, cinnamon and ginger. The filling consists of raw cashews, plain pumpkin puree, maple syrup (or brown rice syrup), coconut oil, vanilla, ground cinnamon, ground ginger, lemon zest, cloves and Himalayan salt. You can also add gluten-free ginger snaps and full fat coconut milk.