Restaura’s Pumpkin Cheesecake with Macadamia Crust offers a vibrant, nutrient-rich alternative to the traditional Thanksgiving dessert table. First introduced at the LeadingAge Boston conference, this wholesome, plant-forward cheesecake quickly became a crowd favorite, with attendees asking how something so indulgent could taste so clean and refreshing.
This recipe replaces conventional cream cheese and refined sugars with whole ingredients—raw cashews, pumpkin puree, dates, macadamia nuts, and a dash of antioxidant-rich spirulina. The result is a creamy, naturally sweet dessert that feels festive without weighing you down. It’s gluten-free, dairy-free, and packed with healthy fats and fiber.
*to ensure perfect taste, this recipe should be followed using a food scale to weigh gram measurements.
EQUIPMENT
– FOOD PROCESSOR
– TART MOLD WITH REMOVABLE BOTTOM
– HIGH-SPEED BLENDER
– FOOD SCALE
INGREDIENTS
Yields 1, 9-inch tart shell. About 8 portions or less.
FOR THE CRUST
– 260g Macadamia nuts
– 160g Dates, soaked
– 5g Salt
– 16g Almond meal
– 1/2 tsp Spirulina powder
FOR THE FILLING
– 200g Pumpkin Puree
– 3-4g Pumpkin Spice (add to the puree to taste)
– 20g Lemon juice
– 200g Raw cashews, soaked
– 70g Agave
– 70g Refined coconut oil, melted
PREPARE CRUST
– In a food processor, pulse the macadamia nuts to break down into small crumbs. Add the remaining ingredients to the food processor and continue pulsing to combine. Once combined, run the food processor at full speed until the mixture comes together in a sticky mass.
– Remove the mixture to a bowl and cover. Refrigerate the crust for thirty minutes. Form the crust dough into a lightly oiled, desired mold, about 1/8 of an inch high.
– Freeze the molded crust for 1 hour. You can save any excess dough in an airtight container in the refrigerator for about a week. Alternatively you can dehydrate the remaining crust at 115F/46C and use as a garnish. (takes approximately 10-12 hours)
FILLING
– Puree the cashews, pumpkin, lemon juice, and agave in a blender on high until smooth. Stream in the coconut oil to emulsify. Pour over the prepared crust and freeze for at least 6 hours, until set.
ASSEMBLY
Remove the cheesecake from the freezer and take it out of the mold. Place the cheesecake in the refrigerator and temper for 30 minutes. Garnish the cheesecake with fresh blackberries, mint, edible flowers, herbs and some Spirulina powder.